Beef Shin Bone In - Hammers!
This cut that comes from the hind leg and the front leg (also known as the shin). Its artfully carved to expose the shin bone to create the 'hammer'! Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking. Best over charcoal or smoker with a dry rub, cooked for hours until the meat just falls off.
Approx. 3-3.3kg each
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