Shoulder – round

Code: 1005

Description

Removed from the forequarter with the collar muscles and brisket ribs removed.

1005
1005
Shoulder – round Meat Cut Spec Step 1

1

Forequarter of Pork

Shoulder – round Meat Cut Spec Step 2

2

Remove the foot at the joint as illustrated.

Shoulder – round Meat Cut Spec Step 3

3

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 – round Meat Cut Spec Step 4

4

Remove the collar by following the natural seams and … 

Shoulder – round Meat Cut Spec Step 5

5

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

Shoulder – round Meat Cut Spec Step 6

6

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

Shoulder – round Meat Cut Spec Step 7

7

Shoulder – round.

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