PN-5364
Figure 64.—Shoulder hock.
PN-5365
Figure 65.—Shoulder removal.
The remaining part (middle) is divided into the loin and the belly by a straight cut from the edge of the tenderloin muscle on the ham end through a point on the first rib about 2 inches from the protruding edge of the split backbone (figs. [66] and [67]).