The square-cut shoulder consists of the primal shoulder with the neck and brisket portions removed. The rack is separated from the shoulder between the fourth and fifth vertebra. The brisket and shank are removed with a straight cut through the head of the humerus bone. The neck is removed with a cut ten millimetres above and parallel to the top of the shoulder through the second and third cervical vertebra. The fat cover is trimmed to 7mm if necessary.
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