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)
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.
1
2
Remove the clod shin muscle by following the natural seams.
3
Remove excess fat and tendon ends.
4
Clod Shin (Biceps Brachaii).
5
Net the Clod Shin.