Where Does Beef Hock Come From
What is a Beef Shank? The Beefiness Shank comes from the upper leg office of the cow betwixt the knee and hip or shoulder. It is a well used, tougher role of the moo-cow that encases a large marrowbone. It requires long wearisome cooking in liquid to break down the muscle fibres and go tender.
The post-obit video shows how the shank is removed and cut for sale, also equally offer a couple of cooking suggestions.
Beefiness Shank Names
Although beef shank is probably one of the near common names for this cut of beef, it can exist called other names in different parts of the world.
Some of those other names are:
- Leg of Beef
- Shin of Beef
- Shin Rounds
- Beef Osso Bucco
- Diced Shin
Why Y'all Should Choose Beef Shank
The shank is probably the toughest cut of meat available from the cow, and if non cooked correctly, will issue in a tough eating experience.
So why would you want to eat this cut of beefiness I hear yous say.
Well, when cooked correctly, information technology is but one of virtually flavorful cuts of meat available too, non to mention one of the cheapest.
That'south right.
If yous are prepared to accept the fourth dimension needed to dull cook this cutting of meat, and so the finish result will leave you wanting for more than, and you are unlikely to want to use any other cut of beef for your pot roasts or stews going forward.
When cooked long and slow in some stock, all the tough meat fibres and collagen begin to pause down and infuse a great bargain of flavour into your dish. The longer the cooking, the more than those fibres break down until you are left with delicious tender chunks of beefiness in a rich and flavorful gravy.
Throw in some root vegetables for the last hour of cooking and you have yourself the making for a very tasty, filling and wholesome dinner, at a fraction of the price of the more popular cuts of beef.
Eating really doesn't get much ameliorate than that for the money!
Hither is a braised beefiness shank recipe video to get your juices flowing
Ok, so now that you've seen where the beef shank comes from on the moo-cow, why you should effort information technology, and how you should cook it, we will wait at how information technology might appear in the meat counter for sale.
How The Shank is Cut and Displayed
There are several ways that you butcher or meat market place may cut and display this cutting of beef. We will now look at how the meat may look so that y'all can familiarise yourself with how it may look in the meat alley of the grocery shop.
Os In Beef Shank Roast
This cutting is probably more mutual to become from an contained butcher or meat market as they tin cutting the shank to the specific size you lot require.
The beefiness shank wil usually be trimmed of much of the excess external fat, but will take the big marrowbone running throughout the length of the roast.
Having the shank cut in this way allows the meat to remain moist throughout due to beingness a larger piece, however will also require much longer cooking than smaller individual cuts.
Os In Cross Cut Portions
When the beef shank is cut into smaller sections through the os, this is known as cross cut.
Cantankerous cut portions can be cutting any thickness by your butcher using a bandsaw, however the normal thickness is usually 1″ – two″ thick.
These cross cut steaks nonetheless require long slow cooking to break down all the tough fibres, merely you get the great flavour from the marrowbone and the collagen that cooks down from the meat provides a rich thick natural gravy.
Beef Osso Bucco
You may come across these cross cutting beef shanks labelled every bit Beef Osso Bucco. This is not to be confused with the 'Veal Osso Bucco'
The veal osso bucco is much lighter in colour, virtually a light pink as opposed to dark red, and is also more tender due to being slaughtered much younger than the beef. As you tin imagine, the veal osso bucco is almost much more expensive than the beefiness and is cooked differently.
Due to the higher cost of the veal osso bucco, meat packers started to characterization the beef cross cutting shanks as beef osso bucco to offering a budget version of the veal cut. Simply be certain to check the toll in your grocery shop as they volition probably be charging more than for beef labelled as 'osso bucco' than they are for the cross cut shanks!
Boneless Beef Shank Roast
If you do non desire to deal with having the extra fatty that comes from cooking with the marrowbone, y'all can ask your butcher to remove the bone for you lot.
Again, cooking larger pieces on boneless beef shank will ensure the meat remains moist, but volition require longer cooking than smaller cuts.
Boneless Beefiness Shank Rounds or Rings
When the shank has had the bone removed, information technology can exist cut to whatsoever thickness that you like. About times though it volition be cutting the same thickness as the bone in slices at i – 2″ thick.
Although cooking the boneless beefiness shank may be easier for getting in the stock pot and not having to fish out bones after cooking, y'all practise lose the groovy flavor that is provided by the marrow in the bone.
Having said that, the natural flavor from the beef shank is still fantastic, and and then you could try cooking both bone-in and boneless to see if you lot have a preferance for the bone or non.
Diced Beef Shank
Although you may run into diced beef shank in your meat marketplace, information technology is more than likely to be sold in the rounds.
To get the diced chunks, it'southward just a case of asking the butcher to cut the rounds up for you, or getting a sharp pocketknife and doing it yourself.
Diced beef shank can exist used in place of any recipe that asks for diced beef, such as stews, bourginons etc and will give you a more than intense flavor than some of the other cuts. Simply exist sure to add to the cooking time to let those tough meat fibres to intermission down.
Did You Know?
Many meat packing plants and even meat markets often cutting up beefiness shank into their stewing beef mix.
If you purchase a package of diced beef that isn't specifically labelled equally a single cut (such as Beef Chuck), then the bundle will usually accept a mixture of different tougher cuts of beef including the shank.
Hopefully yous realise this isn't a bad affair as yous will get a bully flavour, just just be sure to cook the meat for long plenty to avoid having tough chunks in your stews.
Hopefully this article has shown you the benefits of buying the shank cut of beefiness and encouraged you to give information technology a endeavor.
For more than ideas of other cheaper sloww cooking beef cuts, check out our article 7 Best Wearisome Cooking Beef Cuts
Source: https://yourmeatguide.com/beef-shank-cheap-tasty-cut-of-meat/
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