§ 19. Shoulders
The shoulder cut is made between the fourth and fifth ribs, where the ribs leave the backbone. The cut should be made at right angles with the top and bottom edges of the middle piece in order to make a rectangular middle piece. This necessitates a diagonal cut across the end of the fourth rib. If the shoulders are to be cured, remove the ribs and the backbone from the shoulder piece. Cut close to the ribs in removing them in order to leave as much meat on the shoulder as is possible. Cut off the top of the shoulder with about one and one-half inches of the cartilage and bone at the top. This removes most of the fat meat and trims the shoulder for curing. The shoulder should be further trimmed by cutting off rough parts with a sharp knife.