SHANK CROSS CUT
Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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Chuck roll
Because of its high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Korean-style grill cooking.
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SHIN BONE-IN/ OSSO BUCO
Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full-bodied flavor…
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BONE-IN PLATE SHORT RIBS
Maybe bone-in or boneless. Very flavorful, moist, and tender when braised.
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