To see the full cutting specification of removal from the carcase refer to specifications FQ B001, FQ B002 and FQ B003.
Boneless Beef Shank Portions (Clod Shin)
Code: Shin B013
Description
The beef shank is 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 and cut into required weight portions.
6
Beef shank portions.