What is a Beef Shank? The Beef Shank comes from the upper leg part of the cow between the knee and hip or shoulder. It is a well used, tougher part of the cow that encases a large marrowbone. It requires long slow cooking in liquid to break down the muscle fibres and become tender. The following video shows how the shank is removed and cut for sale, as well as offering a couple of cooking suggestions. Beef Shank Names Although beef shank is probably one of the most common names for this cut of beef, it can be called other names in different parts of the world. Some of…
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Blade or Mechanically Tenderized Meat – What is it and is it Safe?
Mechanically tenderized meat is becomming more common in our stores. Whilst it may be tempting to choose meat that should be guaranteed more tender, there are some risks to health if the meat is not cooked properly. Here we outline the benefits and drawbacks of eating mechanically tenderized meat.
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Best Slow Cooking Beef – 7 Cheaper Cuts with Mouth Watering Flavor
When it comes to slow cooking beef, there are many choices you can choose from, but they will not all produce the same result. So which cuts of beef are best for slow cooking? The best cuts of beef for slow cooking are usually taken from the fore quarter or front of the animal. These beef cuts tend to be tougher and more fatty than the more desired hind quarter cuts, but generally have much more flavor and become tender with long slow cooking. The 7 best cuts of slow cooking beef are: Beef Chuck Shin of Beef Beef Brisket Top Blade Steak Mock Tender Beef Short Ribs Ox Tail…
