Beef Shank

Taken from the lower leg of the cow, both fore (foreshank) and hind legs (hindshank).

Characteristics:

• A very lean, tough, and sinewy cut, as it comes from a heavily exercised muscle.

• Contains a central marrow bone, often cut crosswise into discs exposing the bone and marrow.

• Rich in collagen and connective tissue, which makes it ideal for long, slow cooking.

Brands: Friboi, Mondelli
Origin: USA
Packing: 25-28kg/cs
Best For: Braised