The shank half of the leg is leaner than the sirloin half, but it is tougher and chewier and has a higher percentage of bone. It becomes tender and succulent when properly prepared using moist heat cooking methods. It typically weighs 3 to 4 pounds. The shank half-leg is often confused with “lamb shank”, which most often refers to the foreshank, but may also refer to the lower end of the shank half of the rear leg.
Ribs 1 through 5 are located in the chuck primal. They have plenty of meat and have less fat than short ribs from the plate. English style short ribs are cut parallel to the bone and flanken style short ribs are cut across the bone.
The name, “standing rump roast” refers to a rump roast in which the bone has not been removed. It is also known as a bone-in rump roast. It is very flavorful and tender when pot-roasted.
Fresh stew meat is usually taken from the tougher cuts because the stewing
process tenderizes the meat. The best stew meat is from the chuck because it is very flavorful.
The muscle of the breast, which runs along both sides of the breastbone, located on the upper portion of the breast. Consists of white meat only. FRESH HYGIENIC AND 100% HALAL