29 © 2017 2019 HINDSHANKS Approx. 1-1.25lb Hindshanks are a relatively low cost braising cut. While they must be cooked slowly for several hours to become tender, Kurobuta hindshanks offer tremendous flavor. The shank also contains high amounts of fat that helps make the meat tender and moist as it melts. BUTCHER INFORMATION: Cut from the lower section of the rear leg. Hock off, skin off. COOKING/PLATING TIPS: Sear hindshanks on all sides & then braise them until the meat is tender. MENU TYPE: Low Price Point. Equally at home in both European and Asian-style cuisines. CHEEK MEAT A low-cost braising cut. Kurobuta cheeks contain flavorful fat deposits that melt into the braising liquid when slow cooked. Once braised, they are fork tender and delicious. BUTCHER INFORMATION: Cut from the Head primal. Trimmed. Ready to cook. COOKING/PLATING TIPS: Sear pork cheeks on both sides, then braise them in a flavorful sauce until the meat is tender. MENU TYPE: Low Price Point. SHOULDERS (BOSTON BUTT) Bone-In: Approx. 8-10lb | Boneless: Approx. 7-9lb The shoulder (aka Boston butt) offers excellent flavor at an affordable price point, but must be slow-cooked to become tender. Pork shoulders are available either bone-in or boneless. Some chefs prefer bone-in shoulders because the bone can add flavor & body to braised applications. Others prefer boneless so they don’t have to spend time debon- ing themselves and aren’t paying for the weight of the bone. BUTCHER INFORMATION: Cut from the upper Shoulder primal. Available bone-in or boneless. COOKING/PLATING TIPS: Pork shoulders can be smoked, braised, roasted or cubed for use as stew meat. MENU TYPE: Low Price Point. Kurobuta pork shoulders can be used as more flavorful, moist substitutes for conventional pork shoulders to elevate any dish in any cuisine. They’re particularly prized in barbecue applications.