Also known as the shank, it is a cut of beef taken from the front lower leg of a steer.
Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderise the meat.
Also known as the shank, it is a cut of beef taken from the front lower leg of a steer.
Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderise the meat.