Beef shank

In today's world, Beef shank is a topic that has gained great relevance and has aroused widespread interest in society. Whether due to its impact on people's daily lives, its relevance in the professional field or its influence on technological development, Beef shank has become a recurring topic of conversation in different areas. In this article, we will thoroughly explore the most relevant aspects of Beef shank and analyze its importance in the current context. Additionally, we will examine its evolution over time and its possible impact in the future.

This article is about the beef cut. For other uses, see Tenderloin (disambiguation).
Beef shank
US beef cuts
TypeBeef steak
Uncut and cut beef shank (gravy beef)
Raw beef shank, whole cut
Braised beef shank

The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).

Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is not often seen in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups.[1]

In Australia, it is commonly sold from butchers as gravy beef for bone-less shanks or as osso buco with bone-in.

In Asia, braised beef shank is very popular.

See also

References

  1. ^ "Beef Shank Soup". RecipeSource. Archived from the original on 17 January 2008. Retrieved 25 May 2008.


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