Montpak International Inc.

Beef shoulder clod AAA

AAA beef shoulder point (3x1) - Prepared from the 12-rib forequarter. The rack (ribs) is separated between the 5th and 6th ribs, the hock and brisket are saw-cut perpendicular to the 5th rib and straight towards the hock joint and the cartilage of the sternum vertebrae. The pallet block is separated from the shoulder point by a straight cut. The boned shoulder is then boned. Bone cartilage and excess fat are removed during trimming. The scoter and tenderloin are removed. #NAMP 114A. Halal certifié