Dice (shoulder muscles 95%VL)

Code: 4004

Produced from the round shoulder muscles, fully trimmed 95%VL and cut into dice.

Shoulder – round.

Seam cut the brisket muscle and fold it …

… back to expose the humerus.

Follow the contours of the shoulder blade …

… and remove.

Remove the shank and …

… humerus.

Remove the rind including excess fat.

Boneless, rind less shoulder of pork.

Cut between the feather and blade to split the shoulder in two.

Blade and Brisket muscle.

LMC, feather and associated muscles.

Trim both muscle blocks to 95% VL …

… and cut into 20 mm dice.

15 Dice (shoulder muscles 95% VL)