A cut located in the outside beef round (tail stewing beef and eye of round) limited above by the rump, frontally by the shin of beef, internally by the inside beef rump and below by the leg of beef.

The hinder shank is obtained from this cut. Once removed from the bony ends, it is cut into thick slices to be used as shin, and when cut lengthwise and boned, you obtain the stewing beef for cooking broth and stews.