Shoulder Traditional – bone-in

Code: Forequarter L002

Description

A square cut shoulder with part of the knuckle removed.

Forequarter L002
Forequarter L002
Shoulder Traditional – bone-in Meat Cut Spec Step 1

1

Remove the forequarter from the carcase by cutting between the 6th and 7th ribs.

Shoulder Traditional – bone-in Meat Cut Spec Step 2

2

Remove the tip of the breast.

Shoulder Traditional – bone-in Meat Cut Spec Step 3

3

Sheet bone the ribs and backbone taking care not to cut into the underlying muscles.

Shoulder Traditional – bone-in Meat Cut Spec Step 4

4

Leave the neck fillet attached to the neck bones. 

Shoulder Traditional – bone-in Meat Cut Spec Step 5

5

Remove the knuckle as illustrated.

Shoulder Traditional – bone-in Meat Cut Spec Step 6

6

Internal view of prepared shoulder.

Shoulder Traditional – bone-in Meat Cut Spec Step 7

7

External view of prepared shoulder.

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