BEEF SHANK

BEEF SHANK

Category:

Quick description:

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts ofbeef 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.

Availability:

In Stock

Compare

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

You May Also like

    BEEF TENDERLION

    0 out of 5

    True to its name, our Tenderloin is tender beyond belief. Highly prized as a succulent and juicy roast, this cut of beef is leaner than most and very versatile in the kitchen.

    BEEF EYEROUND

    0 out of 5

    BEEF CAP OF CUBE ROLL

    0 out of 5

    The Cube Roll, also known as Scotch Fillet or Rib-Eye Boneless, resides on either side of the backbone towards the front of the animal. 

    BEEF KNUCKLE

    0 out of 5

    Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly. This cut is more popularly used in Australian cuisine.

    To tackle its toughness and making sure that its connective tissues are well done enough for ease in consumption, it is imperative that this cut be cooked using the slow, moist cooking techniques. When braised or stewed in a cooking liquid, such as any type of cooking liquor or beef stock, the connective tissues develop a gelatinous texture, which is a fine addition to all the flavors in the dish. Before being set to cook on low heat for a few hours, it is important to sear the meat in a pan and brown its sides first. In this way, the moisture of the meat portion remains intact and it remains juicy even after the long hours of cooking. If sliced thinly and marinated for some time, this cut can also be pan fried and barbecued.

NourFoods
X