BEEF BI CC HIND SHANK SLICED

The Beef Hind Shank Sliced is derived from the bone in center cut hind shank. It consists of the tibia (hind shank bone), and all of the muscles that accompany it. The hock and stifle joint are removed from the distal end in order to expose the tibia and lean tissue on both ends. The end product will then be cut into slices not to exceed more than 3" or less than 1" in thickness. Surface fat on the lean side shall not exceed an average 1/4" in thickness.