Wagyu A/C Shin Shank M4/5

* Wagyu A/C Shin Shank M6/7  $26/kg

* Keep Chilled 0 ~ 4 ℃ / Up to 60 days shelf life

* Keep Frozen – 18 ℃ / Up to 18 months shelf life

* Individual vacuum pack

* Export Quality

A/C Shin Shank of M0/9 Wagyu Beef is situated in the lower part of the leg, precisely between the thigh and the hoof. This area experiences frequent muscle movement, resulting in a relatively robust meat texture.

A/C Shin Shank, being a muscle-intensive area, possesses a denser texture that benefits from slow cooking methods. Unlike other cuts, its standout feature lies in the balance between its abundant marbling and meat quality. This balance ensures that the Achilles Tendon retains moisture and tenderness during cooking, delivering enhanced flavours and a delightful mouthfeel.

Renowned for its lavish marbling and exquisite taste, the M8/9 Wagyu Beef A/C Shin Shank is a treat for the senses. The deep marbling patterns intertwine with the meat, offering a mouthwatering blend of robust beef aroma and a tender, succulent texture. As the marbling melts during cooking, it imparts a distinct and memorable flavour profile.

One of the optimal ways to prepare the M8/9 Wagyu Beef A/C Shin Shank is through slow cooking or braising. Place the shin shank in a pot, add a suitable liquid (such as broth or red wine), aromatic herbs, and vegetables, and then let it simmer at a low temperature. Through this method, the meat gradually softens, and the marbling within melts, contributing to an even more delicious and enjoyable dining experience.

*Disclaimer*Instructions for Purchasing Products in Primal Cuts*
– About Marbling: Marbling of the product may be different from the label because the marbling grade standard of the Australian Meat Specification Authority (AUS-MEAT) is based on the amount of marbling in the beef. The marbling grade evaluation is carried out on the cold carcass of cattle, thus marbling appearing in different parts is not the same, and each cattle will also present differently.
– About Weight: All products may have weight errors. The weight standard we provide is the gross weight of the package.
– About FAT MEASUREMENT: The production standard of Australian slaughterhouses does not exceed the thickness of fat over 13mm and allows a tolerance of 10% fat.
– About the colour of meat: Fresh beef initially exhibits the colour of myoglobin—dark red. When exposed to the air, myoglobin quickly combines with oxygen in the air to form oxymyoglobin, making the meat appear bright red. Oxymyoglobin is unstable, and it will be further oxidized to metmyoglobin when exposed to the air for several hours to several days, and the meat colour will also turn dark brown.
– About the absorb blood bag: After opening the package, you will find a small black bag. The main function of this bag is to absorb blood water, just throw it away.
RPC FOOD is unable to inspect the interior of the product. The above reasons will not be refunded. Our team will check the packaging again to make sure it is correct before sending it to you!