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 RUMP CAP

    0 out of 5

    Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte.

    BEEF NECK

    0 out of 5

    Beef neck is a cut of meat that is obtained from the animal’s neck; this is a relatively popular cut as it offers a tender piece of meat. This is a cut of a beef that offers a large amount of meat. Generally beef neck is used as a base for preparing soups and sometimes stews. As well as being a good base for making soups or stews the cut of beef is also very tasty on its own; as it holds so much flavour it needs very little adding to it. Some popular ingredients that are used to season beef neck are celery, soy sauce, garlic, cayenne pepper, lemon zest and thyme.

    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 RIB EYE

    0 out of 5

    This steak is enriched considerably from a nugget of natural fat, the ‘eye,’ to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked. Ideal for both weekend treats and midweek meals, our British Rib Eyes are sourced exclusively from grass fed herds reared on lush pastures, before being dry aged to enhance the luscious qualities of the steak meat

NourFoods
X