Beef Shank
Beef CutsBeef · Beef Cuts
Beef Shank
Beef shank — bone-in braising cut with marrow in the centre.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Shank |
| Bone | Bone-in |
| Preparation | Sliced |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Beef shank is the leg, cut across the bone so the marrow sits in the centre of each piece — a heavily worked, connective-tissue-rich muscle that needs long, wet cooking before it gives anything back. It is the cut behind osso buco style dishes and rich stocks, and we supply it cut into rounds at your thickness or whole.
What it is
Shank comes from the leg, one of the most worked muscles on the animal, wrapped in thick connective tissue and centred on the leg bone. The marrow inside enriches whatever is cooked around it, which is the main reason kitchens specify shank over a boneless braising cut like our Beef Shin.
How it is prepared
Cut across into rounds at your specified thickness, or supplied whole for you to portion. The bone stays in — that is the point of the cut — but we can trim surrounding fat and sinew to your preference.
Typical trade use
Osso buco style dishes, braises, rich stews and stocks with body are the standard uses. Kitchens running a braising menu often also order our Beef Ribs for a bone-in barbecue or smoking option, and stock our Ox Tail for another rich, gelatinous braising cut on the same menu.
Ordering notes
Tell us the thickness you want each round cut to — this determines portion size and cooking time, and we cut to your specification rather than a fixed round. Browse the full Beef Cuts range, within the wider Beef category, for the rest of your order. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Bone-in | Cut into rounds to thickness, or whole | Osso buco, braises, stocks |
Frequently asked questions
Does shank need longer cooking than shin?
Both need long, wet cooking, but shank keeps the bone and marrow in, which adds richness to the liquid and is why it’s specified for osso buco style dishes specifically.
Can shank be cut to a specific round thickness?
Yes — tell us the thickness you need and we will cut to it.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
