This is a triangular shaped muscle also known as spalebone in Scotland and comes from the shoulder of the beef carcase. Its got feathery like layers of connective tissue running through the meat which once cooked for a long time break down to give a sticky gravy and make the meat tender and moist. WE slice it into thick slices approx. 225g each. Don’t trim it and cook the slices whole. Like shin it makes a top class beef bourgignonne. It will hold its shape during a long cooking time, and so can be served as a whole slice on the plate.