First we break down the first cut chuck shoulder into its individual pieces. Then we clean up the individual parts of this tasty and thrifty cut of meat and put it back together with activa GS. for taste and aesthetic we bond the shoulder pieces onto several beef ribs. This gives us structure and a beautiful look to the presented cut of meat. The bonded shoulder chops are cooked for 24 hours at 57°C. The cooked chops are trimmed and cut into individual chops. We have found that trimming the meat and Frenching the bone is easier after the meat is cooked. We are then able to re-therm individual shoulder chops and sear them to add caramelized notes to the meat. The seared meat is brushed with sauce and then carved. We serve the shoulder chop for two and let the guests fight over who gets the bone. The finished dish is comprised of the carved shoulder chop, red wine jus, concord grape mustard and seared cabbage ribs topped with minced parsley and celery leaves.