Our butcher cuts the Beef Shank from the rear, lower leg of the cow at about 1 1/2" thick and leaves all of the meat still attached. These legs are muscular, and our cows get lots of exercise, so this muscle is used often. These means the meat here is dense, has little fat, and is best slow cooked with additional liquids. That's why the meaty Beef Shank is a popular choice for making a rich Bone Broth.
You'll receive 2 shanks per package, cut at 1 1/2" each.
All of our cows here at John Henry's are grass-fed and grass-finished. We raise them locally on our family farm, and they are never given any hormones or antibiotics. Our fields and feed are never exposed to harsh chemicals or pesticides. Our cows are pasture raised and love to spend their days being outside with either their faces towards the sun or their rears towards the wind!