Shank Portions – hindquarter

Code: 3078

Description

Individual portions. Produced from the hock with the rind and heel muscle part removed.

3078
3078
Meat Cut Spec Step 1

1

The hindquarter shank is removed from the leg by following the natural seams and contains the shin muscles but not the heel muscle.

Meat Cut Spec Step 2

2

The hindquarter shank is cut/sawn into required weight portions.

Meat Cut Spec Step 3

3

Shank Portions – hindquarter

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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