Shank Cross-Cut | Lean

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

A cross-section of the leg, which is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

Butcher's Note

Can be bone-in or boneless. Slow cook for best results.

Industry Ids ?

UPC - 1636, 1639, 1243

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Shank Primal | Primal Cut

A portion of the leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts which are braised to make flavorful, fork-tender dishes such as Osso Buco.

Explore This Primal

Cooking Methods:

Braising

Nutrition Information

Nutrition:

170 CALORIES

0 % *

1.9g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.2 mg IRON

0 % DV

8.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13228): 170 Calories; 50 Calories from fat; 5g Total Fat (1.9 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat; 0 g CLA Fat;) 65 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 28 g Protein; 3.24 mg Iron; 375 mg Potassium; 0.17 mg Riboflavin; 4.94 mg NE Niacin; 0.31 mg Vitamin B₆; 3.18 mcg Vitamin B₁₂; 220.92 mg Phosphorus; 8.81 mg Zinc; 25.2 mcg Selenium; 0 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, and Phosphorus.

Supply Chain Ordering & Pricing Details

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Shank Cross-Cut | Lean

Industry Ids ?

UPC - 1636, 1639, 1243

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Braison Cut

Braison Cut

Beef Bones

Beef Bones

Shank Cross-Cut | Lean

Industry Ids ?

UPC - 1636, 1639, 1243

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Recipes That Use This Cut:

Beef Osso Buco | 3 hrs 30 min

Classic Cajun Beef Gumbo | 1 hr 30 min

Rustic Beef Caldo | 3 hrs

Thai-Braised Beef Shanks and Fresh Pickled Vegetable Salad | 3 hrs 45 min

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