A procedure was developed to remove the Supraspinatus, Infraspinatus, Subscapularis, Triceps brachii (picnic cushion), Teres major and the flat portion of the Pectoralis profundi from pork shoulders separated from the carcass leaving either 2 or 4 ribs on the shoulder. The results of the study demonstrated that the composition of the residual picnic trim was not altered by removal of these key shoulder muscles in 4-rib shoulders.Therefore, processors could consider adding value to 4-rib pork shoulders without altering the composition of the picnic trim by isolating and merchandising specific shoulder muscles that have favorable eating qualities.