Beef Shank – boneless and netted (Hind Shin)

Code: Shin B016

Description

The beef shank is ideal for slow/sous vide cooking.

Shin B016

Shin B016

Meat Cut Spec Step 1

1

Boneless hind shin.

Meat Cut Spec Step 2

2

Separate the two main muscles.

Meat Cut Spec Step 3

3

Remove the triangle section of the largest section…

Meat Cut Spec Step 4

4

…and remove excess fat and tendon ends.

Meat Cut Spec Step 5

5

Net the two main muscles.

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