Brazuelo – Shin – 冷冻去骨牛前腱

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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Brazuelo – Shin – 冷冻去骨牛前腱

Beef shin is cut from the front lower leg of the cow. It is also known as the shank. The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over low heat and results in a slice of moist, tender meat with rich flavor.

Beef shin comes from the foreshank of the animal and, due to the vast amount of work the muscle does, is full of connective tissues which makes the meat very tough.It is also known as Beef Hindshank, Cross-Cut Shanks, Fore Shank for Soup, Hindshank for Soup. A cross-section of the leg is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

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Español: Se procede a separarlo de la carnaza de paleta, pecho y cogote mediante un corte transversal a través de la articulación escápulo-humeral. Se completa mediante corte a cuchillo el proceso de desinserción de los músculos, extrayéndole la base ósea. Finalmente se recortan tendones y excedentes de tejido conjuntivo.


中文:通过肩关节(肩胛/肱骨)的横向切割,将其与肩块、颈部和胸部分开。 肌肉从它们的骨骼附件中切下,骨骼被移除。 适当修剪多余的肌腱和结缔组织。


牛胫骨来自动物的前腿,由于肌肉的大量工作,它充满了结缔组织,使肉变得非常坚韧。它也被称为牛后腿、横切小腿、前小腿汤,后腿汤。腿部的横截面广泛用于运动。因此,它通常被用来制作美味的叉子嫩菜,例如 Osso Buco。