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Front shoulders?


zeus1gdsm
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Always follow bone or connective tissue and you can't go wrong.  I also always try to get as much rib meat (cover, not in between that's fur the mutts) w/the shoulder as I can and peel and fillet that as well.

Personally I like the two pieces filleted above and below the scapula ridge as steaks and I always try to peel out and fillet as much as I can including below the knees and the dogs still get plenty of good trim.

any filleted chunk from the shoulder, rib cover or around the neck makes for excellent seared and slowcooked goulash.

Edited by OtiscoPaul
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Lots of good options. Mine are still on ice while I decide what to do with them.

Is there some trick to getting the slimy bloody "bubbly" membrane off some of these major muscles?

I don't mean the silver.

I try scraping it with blade spine and with blade itself but it doesn't work too well. Picking it up and off to cut it an inch at a time is finger numbing.

Sent from my SM-G955U using Tapatalk

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