Montpak International Inc.

Beef shoulder clod AA SC

Beef shoulder clod AA (3x1) - Prepared from the front quarter 12 ribs. The square cut (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 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. Halal certified