Beef Shank – boneless and netted (Needle)

Code: Shin B010

Description

The needle is a single muscle situated next to the fore shin muscle and ideal for slow/sous vide cooking.

Shin B010

Shin B010

Meat Cut Spec Step 1

1

To see removal of the needle from the carcase refer to specification of…

Meat Cut Spec Step 2

2

…shoulder of beef (seamcut) specification FQ B003.

Meat Cut Spec Step 3

3

Remove excess fat and gristle.

Meat Cut Spec Step 4

4

Net the needle.

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