Chef Sarah Wong demonstrates how to cut the coppa away from the rest of the shoulder using seam butchery.

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Transcript:
"So if you don't want to do a boneless shoulder roast, you can cut it into a coppa or neck meat. So butterflying the bones off, quite easy...all the way down.

Taking the shank away which can be used for braising. I'm sawing that away to make it a little bit easier...

Removing the coppa is quite easy. You're going to see that striation or rays of fat, intermuscular fat.

Right below those end is that delicious morsel of coppa. The coppa is typically cured for Italian charcuterie, but it can also be used for roasting and it is delicious.

Deboning the shoulder again, very simple. Going in, taking the humerus and the shoulder blade out.

Then to turn the shoulder into cube meat, you want to remove any sort of sinew or connective tissue that you cannot sea through. So generally as a rule of thumb, if the silverskin or sinew is very thick and you can't see through it, that's how you know to cut it away."

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