Tag: Cooking tough cuts

Boiling beef, or more accurately simmering it gently, is a foundational cooking technique used in cuisines worldwide for centuries. This method is incredibly versatile and is good for transforming inexpensive, tougher cuts of beef into fork-tender, flavorful, and nutritious meals. Instead of yielding bland, tough meat, a slow simmer creates rich stocks and perfectly cooked beef.

Meat that is hard or difficult to chew is most often called "tough". This common problem arises from a combination of biological factors and cooking techniques, which can transform a flavorful cut into an unpleasant dining experience.

A 100-gram serving of raw beef shank contains just 3.9 grams of fat, making it one of the leanest cuts available. This fact often surprises those who assume that well-exercised areas, like a cow's leg, would be fatty.

Raw beef shank contains a surprisingly low 3.9 grams of fat per 100g, debunking the common misconception that this cut is fatty. In reality, the shank is an exceptionally lean cut of meat, contrary to what its tough and fibrous texture might suggest.