CC HIND SHANK

Fabrication Process

The Beef CC Hind Shank is cut from the primal beef round prepared from USDA and Custom graded carcasses. This cut is approximate to NAMP Code 158 Beef Round, Primal and IMPS Code 157 Beef Hind Shank (there is currently no NAMP Code equivalent). This bone-in item consists of the top, bottom, knuckle portion (Item No. 167, rump, heel, and shank). It remains after Item No. 172 is separated from the hindquarter Item No. 155. The loin end shall be exposed by a straight cut beginning at the juncture of the last sacral.

Notice: The above statements, recommendations, suggestions, and data are believed to be dependable. Nevertheless, all such statements, recommendations, suggestions, and data presented herein are made without guarantee, warranty, or responsibility of any kind on our part. The above information is subject to change without notice.

Product Specification

• Pack Size: 2 pieces per bag, 4 bags per box, 8 pieces per box
• Grade: PRIME, CHOICE, SELECT
• Average Net Weight: 79.90 lbs