As a well-exercised muscle,the shoulder boneless netted delivers a tender and flavoursome result when cooked moist,using low and slow methods. The meat is taken from a square cut shoulder,prepared from the forequarter. The bones and connective tissue are removed before rolling and netting the cut in preparation for cooking. Sold in Carton.
Best way to cook
Casserole: Meat cubes (Approx. 20 mm)covered in liquid and simmered on a low heat.
Stir-fry: Meat strips( approx.10mm wide, 75mm long) cooked quickly on a hot surface in small batches.
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.