Description
The beef foreshank contains considerable connective tissue, but it can offer more culinary value than simply becoming ground beef. In this lesson, Dr. Gregg Rentfrow demonstrates how to remove the front shank from the chuck and discusses several possible uses. The shank can be cut crosswise for osso buco or soup-stock applications, boned for additional products, or trimmed for ground beef. The video also explains why the collagen-rich shank responds best to long, slow cooking.
Carcass to Cut is a practical meat-cutting series featuring Dr. Colt W. Knight of the University of Maine Cooperative Extension and Dr. Gregg Rentfrow of the University of Kentucky. Follow along as they break down beef, pork, and lamb carcasses into familiar retail cuts using simple tools and step-by-step techniques. Designed for farmers, processors, students, and meat-cutting enthusiasts, the series makes meat cutting clear, practical, and approachable.
View all 27 episodes in the Meat Cutting School: Carcass to Cut playlist:
https://www.youtube.com/playlist?list=PLeiaOD-wUNSI
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