Only the best parts of the shoulder are used for this product.
1
The shoulder is seam cut from the forequarter.
2
Remove the knuckle by cutting through the joint of the humerus and radius/ulna.
3
Release the muscles on the underside of the bladebone.
4
Carefully remove the blade bone.
5
Remove the humerus…
6
and any fat deposits.
7
Cut along the feather muscle to separate the shoulder into two equal portions.
8
Form the part of the LMC muscle into…
9
a cylindrical shape… (The remaining part can be used for dice.)
10
and retain in shape with elasticated netting. Square ends.
11
Prepared cut ready to slice into noisettes.
