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Please help improve this article or section by expanding it. Further information might be found on the or at requests for expansion. (April 2007) |
The beef shank is the shank (or leg) portion of a steer or heifer. 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. 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 at retail. Although, if found in retail, it is very cheap and a low-cost ingredient for beef stock.
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| Upper | Chuck · Rib · Short Loin · Sirloin · Tenderloin · Top sirloin · Round |  |
| Lower | Brisket · Plate · Flank · Shank | |
