Shin is located in the brachial and antebrachial region; bordering caudally the shoulder clod; in the medial area the brisket and in the dorsal/cranial area the neck.

The shin’s muscle is often in usage and has a support by high levels of connective tissue. You can break this connective tissue down through slow cooking over a low heat. It results in a moist, tender meat with rich flavor.

Shin main