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Shoulder Butt

Pork shoulder butt, boneless, Korean Collar style, chilled

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Starting with a boneless shoulder pork butt, a band approximately 6 cm wide is traced lengthwise on the surface of the muscle, down to the first level of false lean. Then the shoulder butt trimming is further trimmed following the natural membrane. The band of surface fat can be up to 8 mm thick.

<span>8 slicing Techniques</span>

8 slicing Techniques

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