where to buy beef shanks

If there’s anything we’ve learned since opening, it’s that folks with smokers are always looking for something fun and unique. The Volcano Shank is our newest, and one of our most epic smoking cuts. This cut features a frenched marrow-filled bone and the hard-working shank muscle, which transforms when cooked low and slow. This is NOT a cut for beginners — without much fat and with lots of connective tissue, it takes a special touch, and a lot of time to get this cut to shine. For a detailed tutorial, watch our friend MadScientist BBQ cook them here.

Our butcher’s have carefully frenched (aka cleaned) a portion of the bone shank (forearm) to give this large cut an impressive presentation. Note that this cut has minimal fat, and lots of connective tissue, which means youll need to be patient to get tender results.

Low and slow is the name of the game. To achieve tender perfection, you need to cook your volcano shank at 250°F, and keep it there for hours. We suggest smoking until the internal temp reaches 180°F, then adding moisture and wrapping for the remainder of the cook. Smoking for 10+ hours at a low temperature allows the connective tissue to break down, and lessens the chance moisture will escape. While we love smoking this cut, it’s also a great braising option as the marrow-rich bones make an extra luscious sauce.

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where to buy beef shanks

where to buy beef shanks

where to buy beef shanks

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where to buy beef shanks

where to buy beef shanks

where to buy beef shanks

where to buy beef shanks

where to buy beef shanks

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$45 4.4-4.7 lbs / ships frozen 4.4-4.7 lbs / ships frozen

If there’s anything we’ve learned since opening, it’s that folks with smokers are always looking for something fun and unique. The Volcano Shank is our newest, and one of our most epic smoking cuts. This cut features a frenched marrow-filled bone and the hard-working shank muscle, which transforms when cooked low and slow. This is NOT a cut for beginners — without much fat and with lots of connective tissue, it takes a special touch, and a lot of time to get this cut to shine. For a detailed tutorial, watch our friend MadScientist BBQ cook them here.

Hormone Free No Antibiotics Pasture-Raised

where to buy beef shanks

Our butcher’s have carefully frenched (aka cleaned) a portion of the bone shank (forearm) to give this large cut an impressive presentation. Note that this cut has minimal fat, and lots of connective tissue, which means youll need to be patient to get tender results.

Low and slow is the name of the game. To achieve tender perfection, you need to cook your volcano shank at 250°F, and keep it there for hours. We suggest smoking until the internal temp reaches 180°F, then adding moisture and wrapping for the remainder of the cook. Smoking for 10+ hours at a low temperature allows the connective tissue to break down, and lessens the chance moisture will escape. While we love smoking this cut, it’s also a great braising option as the marrow-rich bones make an extra luscious sauce.

Find Whole Foods Market Beef Shank at Whole Foods Market. Get nutrition, ingredient, allergen, pricing and weekly sale information!

FAQ

Why can’t i find beef shank?

However, one that you are not likely ever going to see are beef shanks. Perhaps one of the most affordable cuts of beef available, the shank doesn’t sell well as other cuts for one simple reason: It’s very tough. The shank is sourced from the forearm of the cow, just between the brisket and the short plate.

What is a beef shank in grocery store?

Shank Cut. Located beneath the brisket, shank meat is cut from the leg above the knee to the shoulder or hip. The former is the cut for the forelegs and the latter for the hind legs. Because this area is full of connective tissue, the meat is quite tough. The shank is a small cut compared to the other primal cuts.

What is another name for beef shank?

Beef Shin. Also known as the shank, this is a cut of beef taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.

Are beef shanks expensive?

That cross-cut leg bone is filled with succulent marrow. Low cost per pound (less than $3/lb Steakhouse and $4/lb Organic)

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