Shoulder rack (4 point, frenched)

Shoulder Rack (4 point, frenched) is prepared from Item 4733. The ribs are trimmed and exposed to the specific length.

Boneless oyster (netted)

Boneless Oyster is further prepared from Item 4980 by removal of all bones, cartilage and ligament.

Square cut shoulder, boneless

Boneless Square Cut Shoulder is prepared by the removal of bones, cartilage and sinew from a Square Cut Shoulder

Bone in oyster shoulder, shank off

Bone in Oyster is prepared from a Forequarter and consists of the scapular and humerus bones together with associated muscles. Foreshank is removed.

Square cut shoulder, bone in

Square Cut Shoulder is prepared from a Forequarter by removing the Neck, the Breast and Foreshank.