Beef shank

In the American, German, and Brazilian systems of primal beef cuts, the shank (hesse, músculo) is the term used for the leg portion of the cow. There are both front and hind shanks, coming from the legs of the steer. The shank is known to be one of the toughest cuts due to the fact that it comes from a part of the animal that is heavily exercised.

As such, it contains a high amount of connective tissue, which can be made tender and flavorful through slow, moist-heat cooking methods like braising. The meat from the shank is often used in dishes like soups and stews. Shank is also commonly used for making bone broths and stocks, as the bones from the shank contain marrow, which adds depth and richness to the liquid.