Beef shank: Difference between revisions

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The beef shank is the shank (or leg) portion of a steer or heifer.

Do 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. Due to its lack of sales, it's is not often seen at retail.

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 {{Expand|date=April 2007}}
-The '''beef shank''' is the [[shank (meat)|shank]] portion of [[beef]].
+The '''beef shank''' is the shank (or leg) portion of a steer or heifer.
-Like other shank meat, it is 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]], so it is not often seen at retail.
+Do 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]].  Due to its lack of sales, it's is not often seen at retail.
 {{Cuts of beef}}

v t e Cuts of beef
Upper	Chuck 7-bone Blade Flat iron Ranch Shoulder tender Prime rib Rib Rib eye Short loin T-bone Strip Tenderloin Filet mignon Sirloin Top sirloin Baseball Bottom sirloin Flap Tri-tip Round Cube Picanha Popeseye Rump Silverside
Lower	Brisket Plate Hanger Short ribs Skirt Flank Shank