Package weights range from 1.92 - 2.94lbs

***We always give our customers the largest weights first and update the price as the average weight decreases. This ensures that our customers are not overpaying for a cut of meat, while still getting a deal on the price per cut.

Info credited to theonlinegrill.com:

“What is Beef Shank?

Beef shank comes from the legs of a cow, underneath the brisket at the front (the fore-shank) and the round at the back (the hind-shank). These portions of the steer take on a lot of movement, so are well-worked and rich in muscle fibers but low in fat and marbling.

Just like beef round, this low fat content can make the leg muscles tough and dry, but if we cook it low and slow through smoking, braising or sous vide, we can achieve a beautiful plate of beef.

The meat cut’s fat content is almost negligible, with one pound piece of beef shank containing only about one ounce of fat. While the low-fat content adds to limiting its use in traditional recipes, it also makes beef shank popular among people wanting to eat food high in protein and low in fat. For this reason, it’s one of the best cuts of beef for making jerky.

Shank’s texture is tough compared to other primal cuts of beef, and much more sinewy and lean. Since the fat content is minimal, there is not much marbling on beef shanks either. However, the traces of fat it does have appear as a handful of well-defined white streaks across the meat’s surface.

This positioning is crucial to characterizing the beef’s flavor and texture. Since cows either stay standing or keep walking for most of each day, the muscles around the legs don’t develop much fat and are lean and sinewy. A piece of beef shank comes from each leg of the steer, meaning that each cow yields four pieces of shank.”

For more about beef shank please visit: https://theonlinegrill.com/beef-shank/