Meat · Beef

Beef shank (bone-in, cross-cut)

Cross-cut beef shin with a marrow bone; lean, gelatinous meat for soups and long braises.

Also called: beef shin, shin of beef, beef shank crosscuts, bulalo cut, chamorro de res, marrow bones with meat

Around the world: bulalo (tl) · chambarete, chamorro de res (es) · 사태, sate (ko)

A kind of beef

What it is

Beef shank (shin) is cut from the lower leg. Cross-cut slices show a round marrow bone in the centre surrounded by lean muscle and lots of connective tissue. It is very tough when quick-cooked but gives silky, gelatin-rich broths and tender meat after hours of simmering. The beef equivalent of veal osso buco.

How it’s used

Filipino bulalo and Mexican caldo de res
Vietnamese pho and Korean beef soups
Braised as beef osso buco
Nihari and paya-style stews
Stocks and bone broths

Characteristics

Taste: Beefy, with rich marrow.
Texture: Gelatinous and tender after long cooking.
When cooked: Needs 3 hours or more of gentle simmering; skim the broth early for clarity. The marrow can be scooped out and spread on bread.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Filipino, Mexican, Vietnamese, Korean, Pakistani, Chinese, Italian

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.