Boneless Beef Shank Portions (Clod Shin)

Code: Shin B013

Description

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

Shin B013

Shin B013

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.

Meat Cut Spec Step 2

2

Remove the clod shin muscle by following the natural seams.

Meat Cut Spec Step 3

3

Remove excess fat and tendon ends.

Meat Cut Spec Step 4

4

Clod Shin (Biceps Brachaii).

Meat Cut Spec Step 5

5

Net the Clod Shin and cut into required weight portions.

Meat Cut Spec Step 6

6

Beef shank portions.

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