Meat
Beef Shin
Elongated leg-muscle cut; Deep red meat with pale tendons; Dense connective tissue visible in cross-section.
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3 identity clues
- Elongated leg-muscle cut
- Deep red meat with pale tendons
- Dense connective tissue visible in cross-section
Names in other languages
- 繁體中文
- 牛展
- English
- Beef Shin
- Bahasa Indonesia
- Sengkel sapi
- Tagalog
- Kalamnan ng biyas ng baka
How to identify it
Check these features together: Elongated leg-muscle cut; Deep red meat with pale tendons; Dense connective tissue visible in cross-section. Colour alone is not sufficient. For packaged Beef Shin, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Slow-braise or simmer before slicing.
Choosing & preparing
Confirm beef shin with the butcher; tendon patterns alone do not establish species or cut. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Beef Shin, check elongated leg-muscle cut. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要牛展，請幫我確認名稱同用途。Meaning: I would like Beef Shin, please. Help me confirm its name and use.
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