the foreshanks are connected to the shoulderblade, so that’s equivalent to both our forearms and upper arms being connected to our shoulders. so tulip, you are right when you say the kalitiran is from the fore part, not necessarily the foreshank though. the kalitiran is connected to the spatula-like or fan-shaped bone (shoulder blade) in our upper back.

the shin or kenchie in cows are located within their foreshanks, not on their shoulders. there is a cute tiny little shin/kenchie in the lower shank (forearms in humans), and a regular sized shin/kenchie in the upper shank (upper arms in humans). the shin is more accurately our bicep.

but this is the thing about tagalog meat cut names. you may have different names for the same meat cut (twalya, goto for tripe) and same names for different meat cuts (lomo for tenderloin, striploin, ribeye). it also depends on what province you are in. if we include some visayan meat terms that have made its way into mainstream tagalog, then that’s another list altogether.

if there are times you encounter a chewy steak whose bone in the center looks like the number 7, or looks like an abstract letter T, that’s the shoulderblade cut crosswise, featuring both the bolar and oyster blades.

for those who like lengua but hate the tongue, the kalitiran is a good alternative.