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{{Short description|Cut of beef}} |
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{{About|the beef cut||Tenderloin (disambiguation)}} |
{{About|the beef cut||Tenderloin (disambiguation)}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Beef shank |
| name = Beef shank |
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| image = BeefCutShank.png |
| image = BeefCutShank.png |
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| caption = |
| caption = US beef cuts |
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| alternate_name = |
| alternate_name = |
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| type = Beef steak |
| type = Beef steak |
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[[File:An_image_of_uncut_and_cut_beef_shank_(gravy_beef)_2013-04-08_18-03.jpg|thumbnail|Uncut and cut beef shank (gravy beef)]] |
[[File:An_image_of_uncut_and_cut_beef_shank_(gravy_beef)_2013-04-08_18-03.jpg|thumbnail|Uncut and cut beef shank (gravy beef)]] |
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[[File:Beef shank.jpg|thumb|Raw beef shank, whole cut]] |
[[File:Beef shank.jpg|thumb|Raw beef shank, whole cut]] |
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[[File:卤牛腱.jpg|thumb|Braised beef shank]] |
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The '''beef shank''' is the leg portion of a [[Cattle#Terminology|steer]] or [[Cow|heifer]]. In |
The '''beef shank''' is the leg portion of a [[Cattle#Terminology|steer]] or [[Cow|heifer]]. In the UK, the corresponding [[Cut of beef|cuts of beef]] are the shin (the foreshank), and the leg (the hindshank). |
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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. It is an ideal cut to use for [[beef bourguignon]]. 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 in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef [[stock (food)|stock]]. Beef shank is a common ingredient in [[soup]]s.<ref> |
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. It is an ideal cut to use for [[beef bourguignon]]. 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 in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef [[stock (food)|stock]]. Beef shank is a common ingredient in [[soup]]s.<ref>{{cite web |title=Beef Shank Soup |website=RecipeSource |url=http://www.recipesource.com/soups/soups/13/rec1378.html |access-date=25 May 2008 |archive-date=17 January 2008 |url-status=dead |archive-url=https://web.archive.org/web/20080117183421/http://www.recipesource.com/soups/soups/13/rec1378.html }}</ref> |
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In Australia, it is commonly sold from butchers as ''gravy beef'' for bone-less shanks or as ''osso buco'' with bone-in. |
In Australia, it is commonly sold from butchers as ''gravy beef'' for bone-less shanks or as ''[[osso buco]]'' with bone-in. |
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In Asia, braised beef shank is very popular. |
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In animation, it is usually the type of beef used to represent any and all types of steak, especially in raw form. |
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==See also== |
==See also== |
![]()
US beef cuts
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Type | Beef steak |
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The beef shank is the leg portion of a steerorheifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
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. It is an ideal cut to use for beef bourguignon. 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 in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups.[1]
In Australia, it is commonly sold from butchers as gravy beef for bone-less shanks or as osso buco with bone-in.
In Asia, braised beef shank is very popular.
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