Tag: Shank

Muscles that are used most frequently, such as those from the legs and shoulders, contain the highest concentrations of connective tissue. Understanding which cuts are tough due to this tissue is the first step toward mastering slow-cooking techniques that result in fall-apart-tender beef.

The amount of connective tissue in a beef cut is directly related to how much a muscle is used. Therefore, the toughest and most flavorful cuts often come from the legs, chest, and shoulders, and it is these cuts of beef have a lot of connective tissue.