Foreshank

Foreshan k is prepared from a Forequarter (item 4972) and consists of the radius, ulna, carpus and distal portion of the humerus bone and associated muscles. The Foreshank is removed from the Forequarter by a cut following the Breast and Flap distal end of the humerus bone cutting line. The shank is tipped at the cranial level of the shin meat on the radius.

Option: SHANK Frenched 5029 Prepared from items 5030 and/or 5031 by frenching the leg bones to the specified length as agreed between buyer and seller.

Points requiring specification:
•Specify French trim (item S029)
•Carpus retained.
•Separated by saw cut or severed joint.