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Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat. The Beef Shin is commonly used in making slow-cooked soups and stews, providing a flavorful cut to enhance and add much flavor to the foods being prepared.
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Beef Shin Glossary Term - Related Content |
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| Beef cooking temperatures are important to monitor in order to insure me... |
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| General Guidelines | Charcoal Grill | Gas Grill | Doneness Rotisserie... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers General Guidel... |
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| In order to cook beef properly, the appropriate cooking method should b... |
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| A sandwich meat that is made with cooked beef shavings encased in gelatin a... |
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| A hearty noodle soup made from a combination of egg noodles, small chunks o... |
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| Hearty and quite filling, this savory soup can be be served as a main meal ... |
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| The area of a steer that extends from the neck to the fifth rib of the ches... |
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| A food dish that combines beef with a variety of other ingredients, such as... |
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