Beef Shank – boneless and netted (Clod Shin)

Code: Shin B012

Description

The clod shin is a single muscle from the shoulder with a similar grain to shin, hence the name and ideal for slow/sous vide cooking.

Shin B012
Shin B012
Beef Shank – boneless and netted (Clod Shin) Meat Cut Spec Step 1

1

To see the full cutting specification of removal from the carcase refer to specifications FQ B001, FQ B002 and FQ B003.

Beef Shank – boneless and netted (Clod Shin) Meat Cut Spec Step 2

2

Remove the clod shin muscle by following the natural seams.

Beef Shank – boneless and netted (Clod Shin) Meat Cut Spec Step 3

3

Remove excess fat and tendon ends.

Beef Shank – boneless and netted (Clod Shin) Meat Cut Spec Step 4

4

Clod Shin (Biceps Brachaii).

Beef Shank – boneless and netted (Clod Shin) Meat Cut Spec Step 5

5

Net the Clod Shin.

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