Forequarter of Pork
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- Shoulder – round
Shoulder – round
Code: 1005
Description
Removed from the forequarter with the collar muscles and brisket ribs removed.
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2
Remove the foot at the joint as illustrated.
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.
4
Remove the collar by following the natural seams and …
5
… the brisket ribs taking care not to cut into the underlying brisket muscle.
6
Remove the excess fat and rind by following the contours of the shoulder.
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Shoulder – round.