Description

الساق والساق الأمامية والعظم الداخلي

This product includes bone-in shin and foreshank pieces obtained from the forequarter or hindquarter. The forelimb is prepared by separating it from the sternum, including the M. triceps brachii and M. biceps brachii muscles, and contains the humerus, radius, and ulna bones. The hind leg is separated by a cut through the knee joint, removing the tibia and tarsal bones, along with the surrounding flexor and extensor muscle groups.

Note:
– The olecranon process and elbow joint are removed at the meat level.
– The ankle joint and knee tendons are removed at the meat level from the hindquarter.