![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/1-11.png)
HEELS & HIND SHIN
The Hind Shin is cut from this position.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/2-11.png)
Here we see the full Hind Shin after it has been de-boned and ready for packaging.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/3-11.png)
Here we see the position of the Heel cut
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/4-11.png)
Any excess fat and discoloured tissue are removed from the Heel.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/5-11.png)
Here we have the trimmed Heel
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/6-11.png)
Here we see how the heel can be sliced by the butcher to give a excellent piece of meat.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/7-11.png)