Foreshank is prepared from a Forequarter (item 4972) and consists of the radius, ulna, carpus and distal portion of the humerus bones and associated muscles. The Foreshank is removed from the Forequarter by a cut following the Breast and Flap distal end of the humerus bone cutting line. The shank is tipped at the cranial level of the shin meat on the radius.

Points Requiring Specification:

• Specify French trim (item 5029)
• Carpus retained.
• Separated by saw cut or severed joint.

Option: SHANK FRENCHED 5029 – Prepared from items 5030 and/or 5031 by frenching the leg bone to the specified length as agreed between buyer and seller.

ITEM NO.
5029
5030