Shoulder – dice and meaty bones

Code: Forequarter L025

Description

A round shoulder with blade bone and excess fat removed. The remainder is deboned and diced. Some meat is left on the bones and sawn into 2 cm thick pieces.

Shoulder.

Trim excess fat to create a round shoulder.

cut between the joints and remove the

shoulder blade, but leaving the blade bone

cartilage attached to the shoulder muscles.

Remove the meat from the shoulder taking care

to leave enough meat on the bones

which can be sawn into

meaty bone pieces.

Lean shoulder meat for dice.

Diced shoulder meat.