Leg of Beef - Heel Muscle
Code 2472
Cut Description
The name of this cut can
either be leg of beef or heel.
It is located in the femoral/
tibial region, it borders the
outside in the proximal/
lateral end the topside, in
the proximal/ medial end
and the knuckle in the
proximal/cranial end.
Skeletal Components:
DISTAL EPIPHYSIS OF THE FEMUR, TIBIA AND CALCANEAL TUBEROSITY.
DISTAL EPIPHYSIS OF THE FEMUR, TIBIA AND CALCANEAL TUBEROSITY.
Muscular Component:
M. GASTROCNEMIUS AND M. FLEXOR DIGITORUM SUPERFICIALIS.
M. GASTROCNEMIUS AND M. FLEXOR DIGITORUM SUPERFICIALIS.
Processing:
FROM A ROUND BONE IN (ITEM 1007), IT IS OBTAINED BY SEVERING THROUGH THE CONNECTIVE TISSUE, WHICH CONNECTS THE M. GASTROCNEMIUS WITH THE LARGE MUSCULAR MASS COVERING THE MEDIAL AND LATERAL SIDES OF THE FEMUR (TOPSIDE AND OUTSIDE), AS WELL AS FROM THE EXTENSORS AND FLEXOR MUSCLES OF THE LEG DISTAL END. BONES ARE REMOVED BY CUTTING THE MUSCLE ATTACHMENTS TO THE FEMUR AND CALCANEAL TUBEROSITY. EXCESS OF CONNECTIVE TISSUE AND TENDONS ENDS ARE PROPERLY TRIMMED.
FROM A ROUND BONE IN (ITEM 1007), IT IS OBTAINED BY SEVERING THROUGH THE CONNECTIVE TISSUE, WHICH CONNECTS THE M. GASTROCNEMIUS WITH THE LARGE MUSCULAR MASS COVERING THE MEDIAL AND LATERAL SIDES OF THE FEMUR (TOPSIDE AND OUTSIDE), AS WELL AS FROM THE EXTENSORS AND FLEXOR MUSCLES OF THE LEG DISTAL END. BONES ARE REMOVED BY CUTTING THE MUSCLE ATTACHMENTS TO THE FEMUR AND CALCANEAL TUBEROSITY. EXCESS OF CONNECTIVE TISSUE AND TENDONS ENDS ARE PROPERLY TRIMMED.
