USDA Choice beef shank is a flavorful cut from the lower leg of the cow, featuring a cross-section of dense, lean meat surrounding a central marrow bone. This primal cut comes from muscles used extensively for movement, resulting in meat rich in connective tissue and collagen that transforms into gelatin during slow cooking.

Beef shank is best suited for slow, moist cooking methods such as braising and stewing. When cooked low and slow, the tough connective tissue breaks down to create fork-tender, richly flavored dishes. The bone and marrow add depth and body to broths and sauces, making this cut ideal for traditional preparations like Osso Buco, beef stews, soups, and bone broths. The meat can also be shredded after cooking for use in tacos, sandwiches, or pasta sauces.

This cut features minimal marbling with a lean profile, making it lower in calories than fatty cuts while maintaining robust, deep beef flavor. The visible connective tissue and dense muscle fibers require extended cooking time to become tender. Sold per pound as a full case, this wholesale quantity is perfect for preparing large batches of hearty, slow-cooked meals.

Nutrition per 3oz serving (cooked, lean only): 170 calories, 28g protein, 5g total fat (1.9g saturated fat), 3.2mg iron, 8.8mg zinc. Excellent source of protein, niacin, vitamin B12, zinc, and selenium. Good source of iron, riboflavin, vitamin B6, and phosphorus.