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Shank


The beef shank is the leg portion of a steer or heifer. The corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
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. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef.
Braised beef shank is very popular.

Weight1-4 kg
Nutritional value per 100 g363 kcal
Proteins12 g
Fats35 g

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