Shoulder – picnic

Code: 1006

Description

Removed from the forequarter with the collar muscles, brisket ribs and part of the rind removed.

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Shoulder – picnic Meat Cut Spec Step 1

1

Forequarter. Make a mark on the first rib 10 mm from the edge of the neck bone and cut and saw through the rib bones parallel with the backline.

Shoulder – picnic Meat Cut Spec Step 2

2

Remove the collar by following the natural seams and …

Shoulder – picnic Meat Cut Spec Step 3

3

… the brisket ribs, taking care not to cut into the underlying brisket muscle.

Shoulder – picnic Meat Cut Spec Step 4

4

Shoulder – round

Shoulder – picnic Meat Cut Spec Step 5

5

Remove the excess fat and rind by following the contours of the shoulder and …

Shoulder – picnic Meat Cut Spec Step 6

6

… remove a section of rind and fat as illustrated.

Shoulder – picnic Meat Cut Spec Step 7

7

Shoulder – picnic.

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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