To see the full cutting specification of removal from the carcase refer to specifications FQ B001, FQ B002 and FQ B003.
Code: Shin B013
The beef shank is ideal for slow/sous vide cooking.
Remove the clod shin muscle by following the natural seams.
Remove excess fat and tendon ends.
Clod Shin (Biceps Brachaii).
Net the Clod Shin and cut into required weight portions.
Beef shank portions.