Shoulder
The shoulder is the largest part of the forequarter. The following cuts can be made:1. Arm shoulder roast
2. Arm shoulder steak
3. Blade shoulder roast
4. Blade shoulder steak
5. Soup knuckle
6. Bone-in stew
7. Boneless rolled neck roast
8. Boneless clod roast
9. Boneless clod slices
10. Boneless chuck roll
11. Scotch tender
12. Cube steaks
13. Boneless stew meat
14. Ground veal
The first six cuts listed are basic shoulder cuts made from the bone-in shoulder. Cuts 7-12 are made from the boneless shoulder. The bone-in shoulder and boneless shoulder require different cutting methods.
Although the two methods can be combined, it is recommended that a single approach be used. Cube steak, boneless stew meat and ground veal can be cut in either approach.
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Boneless Shoulder Blade Roast – Shoulder Blade Roast – Round Bone Shoulder Roast
Boneless Shoulder Eye Roast – Ground Veal – Shoulder Blade Steaks – Round Bone Shoulder Steaks
positions of cuts in photo
1. Arm shoulder roast
The arm shoulder roast is cut from the round bone portion of the shoulder. Cut only to the shoulder knuckle. This portion may be merchandised as one roast or cut in half crosswise and sold as two roasts. 2. Arm steak
Slice the arm portion into steaks ½ inch thick. This thickness maintains a lower unit cost to the consumer. Slice only up the shoulder knuckle.
To obtain a smaller arm cut steak, remove the English roast first.
3. Blade shoulder roast
Turn shoulder and cut into a roast 1-2 inches thick. Remove the chine bone.
4. Blade shoulder steak
Slice the blade portion into steaks ½ inch thick. Do not cut beyond the 7 bone-this moves into the less desirable neck cuts which contain the back strap and glands.
5. Soup knuckle
Remove the knuckle leaving as much meat as possible on the remaining shoulder portion.
6. Bone-in stew
Place the remaining portion of the shoulder on the block, vertebrae up. Using a boning knife, cut along both sides of the spinal column. Cut under the column to loosen the neck bones in one piece. Remove and bone out the atlas joint. Slice the remaining neck bones
at 1½ inch intervals.
7. Boneless rolled neck roast
After removing the neck bones, remove the gland and back strap from the remaining boneless neck portion. Jet net or tie for a roast or cut into stew meat.
8. Boneless clod roast
Remove the entire clod from the shoulder by inserting the knife along the arm bone and cutting straight back over the knuckle along the blade bone, and through to the chuck side of the shoulder.
Remove the clod from the surface of the blade and separate from the rest of the shoulder. Remove the heavy piece of nerve from the clod. Jet net or tie to merchandise as a boneless clod roast.
9. Boneless clod slices
Cut the prepared clod into one-quarter inch thick slices.
10. Boneless chuck roll
The boneless chuck roll is cut from the boneless blade portion of the shoulder. Remove the clod as described. Lift out the blade bone and loosen the meat from the ribs.
Follow the natural seams on either side of the ribs to the neck. This cut is then netted or tied to form a roast of approximately five pounds.
11. Scotch tender
The scotch tender is a small muscle weighing about twelve ounces. It is located on the top of the blade bone on the side opposite the clod.
12. Cube steak
After the shoulder is boned, any remaining meat that is relatively free of tissue and membrane can be used as cube steak.
13. Boneless stew meat
After the shoulder is boned, any remaining meat that is free of membrane but contains light tissue can be used as stew meat.
14. Ground veal
After the shoulder is boned, any remaining meat which is lean, boneless, and free of cartilage, heavy tissue, and membrane can be ground.