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CHUCK
JACOBS LADDER
LMC (Leg of Mutton Cut)
FLAT BRISKET
DICED BEEF
FORE RIBS, RIB EYE & RIBS
STRIP LOIN, FILLET & SIRLOIN
RUMP
TOPSIDE, THICK FLANK (KNUCKLES)
SILVERSIDE & SALMON CUT
HEELS & HIND SHIN
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HEELS & HIND SHIN
HEELS & HIND SHIN
The Hind Shin is cut from this position.
Here we see the full Hind Shin after it has been de-boned and ready for packaging.
Here we see the position of the Heel cut
Any excess fat and discoloured tissue are removed from the Heel.
Here we have the trimmed Heel
Here we see how the heel can be sliced by the butcher to give a excellent piece of meat.
The final heels are packed together in pairs.
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