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IDENTIFYING BEEF CUT

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    IDENTIFYING BEEF CUT

    Hello,

    i need to identify the below cut of meat that i got from my son-in-law's freezer. They have a feedlot and i have received lots of unique cuts that they get back from the local butcher . This one i am having trouble with. Is is front leg shank?
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    #2
    Unique cuts. After saying that I LOL! Mebbee someone should ask the butcher just what he was thinkin. Yeah I know, unique cuts.

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      #3
      Definitely Beef shank.

      Comment


        #4
        Yep, that's shank alright, smoked for a few hours then braised in a ragout sauce until melting is my go to

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          #5
          Next time leave the shank whole and cut it 3 fingers down from the knuckle . Load it with salt n pepper and smoke that knarly piece of meat until about 206-210F. All that tough tendons will turn into Jelly . osso bucco...

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            #6
            It's definitely a shank. The two bones appear to be tibia and fibula, which would make it most likely a hind leg. The amount of meat also suggests hind leg.

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              #7
              Shank-a-licious !! I'd suggest doing this with them...

              Osso Bucco
              Last edited by Troutman; April 5, 2021, 02:14 PM.

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              • Stuey1515
                Stuey1515 commented
                Editing a comment
                Suggest you check that link bud haha

              • Troutman
                Troutman commented
                Editing a comment
                Thanks Stuey1515, I fixed it. I still had the bling photo from the Panhead John car post on my clipboard !! Thank goodness it wasn't porn

              • DTro
                DTro commented
                Editing a comment
                Troutman -Thanks for re-sharing your recipe! It's going into Paprika.Osso Bucco was the best dinner I had when I visited Rome years ago. So darn good that I went back to the same restaurant the next night to have it again!

              #8
              Thanks everyone. I read all of this but forgot to acknowledge!

              Comment


                #9
                Great cut for beef soup as well.

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