Product introduction

Shank: Also called shank, mainly includes the long peroneal muscle, third peroneus, toe lateral extensor, toe flexors.
Product Feature: Meat of the cattle hind leg, with fewer tendons.
Edible Method: Suitable for stew and is the best material for making spiced beef.
Product Volume: length × width × height=240mm×160mm×40mm
Product Weight: 3.5kg/hunk
Storage Method: Cold preservation, under -18℃
Expiration Date: 12 months