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Boneless Beef

2365 Shin - Special Trim

Shin – Special Trim is derived from Shin / Shank and is prepared into individual muscles or specified muscle groups.
The maximum tendon length on all muscles is 15mm which may be measured from either end of the muscle. Muscle grouping is identified in the following manner:

Group A: Hindquarter Extensor Group
Group B: Heel muscle.Group C: Conical Muscle.
Group D: Hindquarter Flexor Group.
Group E: Forequarter Extensor Group.
Group F: Forequarter Flexor Group.