Australian Beef shank: Beef Hind Quarter: The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.
The beef shank is the leg of the animal’s thigh. Each side of beef has two shanks, one in the forequarter(shin) and one in the hindquarter (shank). It is extremely tough and full of connective tissue. The beef shank is the leg portion of a steer or heifer. In Britain, the corresponding cuts of beef are the shin, and the leg. 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. As it is very lean, it is widely used to prepare very low-fat ground beef. Beef shanks is best cooked for at least 4 to 6 hours to transform it from tough and chewy to tender and flavorful. As beef shanks are cooked slowly at a low temperature, the nutritional value of this cut really comes out. Beef Shank, sometimes known by its more specific names, Fore Shank and Hind Shank. They’re too tough for grilling, but like chuck steaks, they’re ideal for braising. They’re loaded with flavor. Tender, smokey and rich, the shank or shin is one of the most glorious cuts you can BBQ.
Contains: “1 Kg” Australian Beef Shank Boneless Chilled
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