Shoulder – boneless 95% VL, excluding shank

Round shoulder

Start separating the brisket muscle from the shoulder muscles by following the natural seam (see arrow).

Continue to separate the brisket from the LMC muscle … 

… to expose the Humerus leaving the small shin-like muscle attached to the brisket.

Follow the contours of the shoulder blade and …

... remove the blade bone.

Remove the shank and ….

… the humerus.

Remove rind and excess fat taking care not to cut into underlying muscles.

Boneless rindless shoulder.

Separate the brisket and blade muscles by cutting between the blade and feather muscle.

Trim fat and gristle from brisket, blade …

… LMC, feather and remaining muscles – 95%VL.

Shoulder – boneless 95%VL, excluding shank.

Shoulder – boneless 95%VL, excluding shank.