- disable by cutting the hock
- The U.S. is in hock up to its eyeballs.
- Remove shank bones (tibia and hock).
- Remove shank bones (tibia and hock). Trimming: trim sinew tips back to the meat.
- Cutting and boning: remove by a cut passing through the stifle joint and separating from the topside and the silverside by following the natural seam, leaving the heel muscle attached to the shank. Remove shank bones (tibia and hock).
- White wine with geographical indication from the Rhine wine-growing zone and a residual sugar content in the ‘medium-sweet’ range; history of the term: Hock is traditionally the Anglo-American designation for Rhine wine, and can be traced back to the place name ‘Hochheim’ (on the Main, Rheingau wine-growing zone).