Pork shoulder - a commercial element obtained from a pork carcass, chilled or frozen, with or without bone, cut from the half-carcass without a skin fold and no armpit fat, a knuckle cut from the bottom at the radial-wrist joint, muscles and surrounding fascia undamaged. The scapula consists of: the scapular bone with cartilage, the humerus and the upper arms; major muscles: supraspinatus, subcapular, subcapular, triceps, brachial complex, and finger extensors and flexors. The surface is clean, not bloody, no congestion, no crushed bones. Slippery and mildew coating is not allowed, thawed parts may be damp.

Light pink to red color of the muscles may be dull. White fat with a cream or slightly pink shade, in the case of meat and frozen fat a slight graying of the color on the surface is allowed. Odor characteristic for fresh meat with no signs of infusion and deterioration, unacceptable sexual smell.