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スネ, 腿肉
What is "shin"?
Shin refers to a cut of meat taken from the front part of the lower leg of an animal, typically beef or veal. This cut is known for its rich flavor and tough texture due to the high collagen content and connective tissue found in this area. Shin meat is often best suited for slow-cooking methods such as braising, stewing, or pot-roasting, which break down the tough fibers and tenderize the meat while infusing it with flavor. Despite its initial toughness, shin meat offers a depth of flavor and succulence that is prized in many culinary traditions.
すね, shin
What is "shin"?
The shin, commonly referred to as the front part of the lower leg, is the area located between the knee and the ankle. It is composed of muscles, tendons, and other soft tissues, and is responsible for providing support, flexibility, and movement to the leg. The shin can be prone to injuries such as bruises, strains, or shin splints, which can affect its functionality and cause discomfort. Understanding the structure and function of the shin is important for maintaining proper leg function and overall physical well-being.
脛骨, すね
シン (ש), シン文字
不器用に登る, もたもた登る
shin
