Figure 82.—Trimming Boston shoulder.
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Figure 83.—Trimmed Boston shoulder.
The blade Boston roast can be sliced into steaks or used as a roast. It can be made into a boneless cut by removing the portion of the blade bone ([fig. 84]). The roast can be rolled and tied with strong twine or cord to make an easily carved roast ([fig. 85]). Be sure to tie the roast so that the back muscles run lengthwise.
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Figure 84.—Removing blade bone.