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 SIRLOIN

    0 out of 5

    The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak.

    BEEF RUMP TAIL

    0 out of 5

    Complex and hardworking, the rump of a beef carcass yields three muscles – cap, eye and tail. While the eye muscle makes perfect steaks, the rump tail comes into its own when cooked as a joint. Very well flavoured with a distinctive grain, rump tailis lean and without superficial fat.

    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 TOPSIDE

    0 out of 5

    The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well used muscle, it’s extremely lean with a lot of connective tissue. Topside roast can also be diced and cooked low and slow in a casserole or braise. 

NourFoods
X