Beef shank, also known as "flower shank," is a small cut of meat located in the core of the cow's front leg. It's considered the most valuable and delicious cut of beef shank. This is because it contains the most active muscle tissue, creating a unique meat structure with interwoven layers of soft, pinkish-red meat and delicate, crunchy tendons. When cut crosswise, the white tendons radiate outwards like a blooming plum blossom, exquisitely beautiful and hence the name "flower shank."
Flower shank meat has a high lean meat ratio, with firm, smooth texture that is neither dry nor tough thanks to the natural "lubrication" of the tendons. The tiny tendons running along and interwoven within the meat are the "key" to its appealing crunchiness.
Flower shank meat has a rich, naturally sweet beef flavor. When cooked, the tendons become translucent and pliable, yet retain their crispness, perfectly blending with the sweetness of the meat to create a multi-layered taste experience that is both tender and delightful.
