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

Beef Cattle Discovery - Retail Cuts - Shank Cross Cuts

Beef Cattle Discovery - Retail Cuts - Shank Cross Cuts


Cut taken from the Shank Shank 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

Contact Information

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

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

+1 (859) 257-2686