Figure 26.
There are two kinds of shoulder chops. The blade chop is roughly rectangular in shape and contains a piece of the chine bone and a thin piece of the blade bone. The arm or round bone chop (right) is leaner and contains a round cross-section of the arm bone so that the chop looks a bit like a mini ham steak. The extra fat in the blade chop melts on the grill, flavoring and moistening the meat. The arm bone chop has a tiny line of riblets on the side of each chop, which are delicious. Either chop takes well to grilling.