Montpak International Inc.

Beef bone-in shoulder AAA

Beef bone-in shoulder AAA (1x1) - Prepared from the front quarter 12 ribs. The square (ribs) is separated between the 5th and 6th rib, the foreshank and the brisket are cut with a saw perpendicular to the 5th rib and straight towards the articulation of the foreshank and the cartilage of the vertebrae of the sternum. The chuck blade is separated from the top blade (shoulder bone-in) by a straight cut. Bone cartilage and excess fat are removed. #NAMP 116 certified Halal.