Shank Center-Cut

Also Known As: Beef Hindshank; Center Beef Shanks; Foreshank for Soup; Hindshank for Soup

A center-cut cross-section of the leg typically braised to make flavorful, fork-tender dishes.

Butcher's Note

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

Industry Ids ?

UPC - 1635

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.

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Cooking Methods:

Braising

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