Montpak International Inc.

Beef shoulder clod AAA SC

AAA Beef Shoulder Tips (4x1) - Prepared from the 12 rib forequarter. The rack (ribs) is separated between the 5th and 6th rib, the shank and brisket point are serrated perpendicular to the 5th rib and straight towards the shank joint and the cartilage of the sternum vertebrae. The paddle block is separated from the shoulder point by a straight cut. Then the shoulder with bone is boned. Bone cartilage and excess fat are removed during trimming. The skirt and tenderloin are removed. #NAMP 114A Halal certified