The boneless netted shoulder is produced similarly to a flat pack shoulder. The brisket and shank are removed with a straight cut through the head of the humerus bone. The shoulder is seamed out to remove the blade, arm, neck, and rib bones. The shoulder eye and all interior seam fat are removed including the gland. The shoulder is then jet netted.
Retailer Product Specs
|Pieces / Bag||1|
|Pieces / Box||8|
|Approx. Weight / Pieces||1.4 kg / 3 lb|
|Approx. Weight / Box||11 kg / 24 lb|