Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio!
Lots to pack in in this short video Franco takes you through the following whilst he bones a hind quarter shin of beef :
– Cutting through the Achilles tendon
– Removing membrane
– Talks about the knuckle bone
– Trimming the shin of the hind quarter
This part of the hind quarter actually has part of heel muscle left on it and Franco also removes the needle bone and excess fat before squaring the ends off for a nice shop quality finish. This cut is a beautiful bit of shin for slow cooking, stews, casseroles etc. Get some from your butcher and give it a try.
In the second part of today’s video Franco shows you one way of how a butcher saws the Marrow bone into three pieces. These pieces are the Knuckle the middle which is usually the bit you buy from the shops and Achilles tendon.
Bottoms up, heads down, let’s crack on!