Abstract: The present invention is a method for cutting a picnic roast cut to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from fore shank bones and removing a portion of the fore shank bones at a shank bone bulge. The method for making the squared face involves removing moon muscles, a breast flap, false lean, and loose tissue to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a picnic roast cut.