Beef Cross Cut Shank

Cross Cut Beef Shank — Humble Cut. Extraordinary Result.

The shank is the leg. It's one of the most-used muscles on the animal, and that work has a payoff: more collagen, more connective tissue, and more deep beefy flavor than cuts that do less. Cross cut through the bone in thick sections — the same style as a classic Italian osso buco — each piece comes with a ring of marrow at the center that melts into your braising liquid and turns it into something a restaurant would charge serious money for.

This is not a cut you grill. It's a cut you give time to. Low heat, a covered pot, a few hours — and the collagen that makes this cut seem tough on paper transforms entirely, making the braising liquid silky and coating every bite of meat in something you can't replicate any other way. Grain-finished Angus cattle from our Indiana operation develop the intramuscular fat that keeps the meat from drying out during a long braise and gives the whole dish a richness that grass-only finishing can't match.

Brown them hard in a heavy pot first to build a crust, then low and slow in stock, aromatics, and a splash of red wine until the meat pulls from the bone with no resistance. Spoon the marrow out of the center onto crusty bread and try not to eat the whole thing before it hits the table.

Intentionally raised. For those who believe in better.