PN-4626
Figure 79.—Removing the fourth to sixth ribs from the arm section.
The shoulder joint and first arm roast are then removed. The shoulder joint extends from the cut surface 2 to 3 inches toward the foreshank.
Press over the rounded joint until you locate where it sharply declines and make a knife cut through that point over the bone and through the meat. Saw through the arm bone ([fig. 80]), cut through the flesh to the rib bones, and saw through them to remove the shoulder joint and first arm roast. The short ribs and most of the underlying fat are removed by cutting through the natural fat seam ([fig. 81]).
PN-4627
Figure 80.—Sawing through armbone.
