‘Gravy beef’ is cut from the shank muscle (tendon end) of the beef and is used to make very lean beef stock. It can also be used as soup meat or for stews. The meat contains very little fat, which makes it a healthy choice. However, the amount of collagen and elastin in the meat makes it unsuitable for quick cooking. To fully enjoy the rich taste of this meat, stew it for a long time at a low temperature. In this way you ensure that the collagen and elastin ‘melt’ and that you are left with beautiful stew in a tasty gravy.

Price per 1 kilo.

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