Leg – Shank End is prepared from a Leg – Chump Off (item 4820) by the removal of the Leg – Fillet End (item 4822) and is the remaining caudal portion of the Leg with the Shank attached. The shank is tipped at the caudal level of the Shin meat on the tibia.

Point Requiring Specification:

• Specify: distance of the cutting line from the ischium bone.

ITEM NO.
4823