Montpak International Inc.

Beef shoulder clod AA

Beef shoulder clod AA (3x1) - Prepared from the front qurter 12 ribs. The square (ribs) is separated between the 5th and 6th rib, the forshank and the brisket are cut with a saw perpendicular to the 5th rib and straight towards the articulation of the forshank and the cartilage of the vertebrae of the sternum. The beef bone-in chuck is separated from the shoulder clod by a straight cut. Then the shoulder with bone is boned. Bone cartilage and excess fat are removed.