Beef shank: Difference between revisions
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The '''beef shank''' is the [[shank]] (or leg) portion of a [[Cattle#Terminology|steer]] or [[heifer]]. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). |
The '''beef shank''' is the [[shank]] (or leg) portion of a [[Cattle#Terminology|steer]] or [[heifer]]. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). |
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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|beef bourguignon]]. As it is very lean, it is widely used to prepare very low-fat [[ground beef]]. Due to its lack of sales, it is not often seen in shops. Although, if found in retail, it is very cheap and a low-cost ingredient for beef [[stock (food)|stock]]. Beef shank is a common ingredient in [[soup]]s.<ref>http://www.recipesource.com/soups/soups/13/rec1378.html Accessed on 25 May 2008.</ref> |
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|beef bourguignon]]. As it is very lean, it is widely used to prepare very low-fat [[ground beef]]. Due to its lack of sales, it is not often seen in shops. Although, if found in retail, it is very cheap and a low-cost ingredient for beef [[stock (food)|stock]]. Beef shank is a common ingredient in [[soup]]s.<ref>http://www.recipesource.com/soups/soups/13/rec1378.html Accessed on 25 May 2008.</ref> basically the shank of a beef.:) J S K |
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==References== |
==References== |
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Revision as of 17:32, 26 September 2011
The beef shank is the shank (or leg) portion of a steer or heifer. In Britain 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. Due to its lack of sales, it is not often seen in shops. Although, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups.[1] basically the shank of a beef.:) J S K
References
- ^ http://www.recipesource.com/soups/soups/13/rec1378.html Accessed on 25 May 2008.
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