We exercise our anatomical prowess to separate the shoulder paddle and chuck complex on this butcher classic. Although joined on the carcass, the characteristics of each complex are vastly different - and therefore deserve individual showcasing. The meat from the shoulder (Part 1) is delicate and lean whereas the neck meat (Part 2) is flaky and robust with marbling. Separating the two allows for even cooking and more exposed area for seasoning. Serve according to palette preference.