Shank Primal

The shank primal is a portion of the leg from the forequarter and hindquarter of the beef carcass. Since the legs do most of the hard work, the muscles in that area are naturally extremely tough and chewy. However, this doesn’t mean the meat is poor quality – it simply requires proper cooking techniques and plenty of time to turn tender.

Butchers usually cut the shank primal into 2-inch (about 5 cm) thick cross-cuts or sometimes a larger center-cut. Both have the same muscles and are great for slow cooking (braising, for example), which helps break down tough meat and turn it into something tender and full of flavor. It takes time and effort, sure, but if you’ve got the time, it’s worth it.