Beef shank??

[TheCountofQ]

With beef cost so high, I'm wondering about beef shank steaks. They always seem to have a lower price than most other cuts, with little bone. So what's the story? Tough? Flavorless? Would they adapt to a low and slow smoke, or possibly better with a sous vide? Are there any positives to this cut, other than price?

[RonB]

I'm not familiar with that cut, but I did find this online. It looks like they would be better smoked low and slow.

[Hardwarehank]

It's definitely a low and slow kind of cut. Delicious though, try it!

[HorseDoctor]

Shanks have great flavored meat but also a LOT of collagen (silverskin) that must be melted with low & slow cooking, often via braising. Done correctly they are GREAT table fair! Never personally done it but a good long bath in the sous vide followed by some grill/smoker time should be awesome!

[TheCountofQ]

Thanks all!!