ProductsBoneless shank More products
Cut from the lower section of the beef carcass, below the plate, attached to the sternum and rib sections.Characterized by a red color and moderate lipohyperplasia. A very good source of whole animal protein. Element consists of muscle cut from fore and hind shank. Mostly muscle tissue, with dense membranes and fasciae. Culinary applications: stewing, frying and cooking.