Cut taken from the ShankShank Cross Cuts

Beef - Retail Cut - Shank Cross Cuts

  • Tough cuts taken from either the foreshank or hindshank.
  • Cut perpendicular to the bone, usually 1 to 2 1/2 iches thick.
  • Contains one round leg bone.
  • Wil have several muscles from the "forearm" surrounding the round bone.
  • Has connective tissue seperating the muscles.

* Cooker Method = Moist

NEXT Retail Meat Cuts taken from the Shank

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