Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Shoulder — teaching, not a thermometer app.
Name the cut — Confirm Shoulder on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Slow roasting.
Keep safety note — Internal temperature has to run well past done: the collagen only surrenders in the nineties, long after the meat is technically safe.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Shoulder: Medium rare (57°C) via Slow roasting.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Shoulder, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Shoulder is missing at the counter, the sheet points to related cut Picnic shoulder — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Slow roasting.
Hard stop on safety — Internal temperature has to run well past done: the collagen only surrenders in the nineties, long after the meat is technically safe.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Shoulder → swap toward Picnic shoulder; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 90–95°C (Until it pulls apart) for Shoulder. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Slow roasting · Stews · Grilling with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Internal temperature has to run well past done: the collagen only surrenders in the nineties, long after the meat is technically safe. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
GameKeeper · Public domain
The upper foreleg and neck, a bundle of small muscles held together by generous seams of fat and connective tissue. That structure makes it almost impossible to overcook slowly, which is why every barbecue tradition on earth converged on this one cut for pulled pork.
Profile
Tenderness46
Marbling62
Umami80
Price40
Pairs with
Slow roasting95
Stews82
Grilling60
Recommended cooking
90–95°CUntil it pulls apart
Internal temperature has to run well past done: the collagen only surrenders in the nineties, long after the meat is technically safe.
How to pick it
Choose a piece with visible fat seams running through the middle, not just a cap on the outside.
