Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full-bodied flavor…
The leaner portion is from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut is used for corned beef and is popular as smoked barbecue.
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