Cut taken from the ShankShank Cross Cuts
(Boneless)

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

End Cuts Taken from the Shank

NEXT - Cuts Taken from the Rib


Back to...