Shin Bone In – Cut prepared from the lower part of either the front or rear leg.
Shin [Bone In]
Shin Bone In – Cut prepared from the lower part of either the front or rear leg.
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Sirloin Steak Bone In - Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
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Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat.
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Brisket [Bone In]
Brisket Bone In - Cut from the breast of the carcass.
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