Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Shank Cross Cuts (Boneless)

Beef Cattle Discovery - Retail Cuts - Shank Cross Cuts (Boneless)

Beef Cattle Discovery - Retail Cuts - Shank Cross Cuts (Boneless)


Cut taken from the Shank Shank Cross Cuts
(Boneless)

Beef - Retail Cut - Shank Cross Cuts (boneless)

  • Tough cuts taken from either the foreshank or hindshank, and usually cut 1 to 2 1/2 inches thick (same as Beef Shank Cross Cuts, except round leg bone has been removed).
  • Will have several muscles from the "forearm".
  • Has connective tissue separating the muscles.

*Cooker Method = Moist

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686