very interesting cuts you have there
these can actually be cooked very hot and very fast on
charcoal . as long as you pull them off very rare.
the meat wont tighten up , and you let them rest for a few minutes
then de-bone and slice very thin for a mighty fine rare pork sandwich.
the lowest picture :
note the 7 bone ; this is from the shoulder
Beef , Pork , etc its all the 7 bone , which is the scapula :
this :
is about the most flavorful cut you can reasonably get
but please note this :
its the very very very tough tendon that runs between the
actual two muscles that form the ' blade roast '
use your very sharp knife and cut it out
5 years of SV will not help the tendon to get tender.
the meat on either side , once de-tendon-ized
and cooked rare and fast or 130 f SV for a few hours
is as good as it gets
