Beef Cuts
Shank
- Packing
- SIZE
- PACKAGE
- PIECES PER BOX
- BOX WEIGHT
- THERMAL CONDITIONS
- SPECIFICATION POINTS
- Long - Large
- 60x24x15 - 60x40x15
- Vacuum
- 2/3 pieces - 4/5 pieces
- ≈13kg - ≈17kg
- Chilled/Frozen
- Minus 4kg/Plus 4Kg - Lip 1x1/2x1
Our Box Sizes
Product Description
Shin/Shank can be derived from either the Forequarter and/or the Hindquarter. It is the muscles of the fore and hind legs being the extensor and flexor muscles. The Forequarter shin is produced by a cut following the Brisket removal line through the M. triceps and M. biceps brachii and distal end of the humerus. The Forequarter shin includes the radius and ulna with associated muscles. The Hindquarter shin is produced by a cut through the stifle joint thus removing the shin (tibia and tarsal bones with surrounding flexor and extensor muscle groups). The Heel Muscle & Conical muscle can be additionally included.
Osso Bucco are Shin cutlets prepared from bone in Fore Shin and/or Hind Shank. The cutlets are cut to a specified thickness and prepared by a transverse cut across the bone in Shin/Shank.
