Slices of shank are sawn from the lower parts of the front and hind leg. A slice of shank consists of connective tissue-rich soup meat and a bone called the marrow bone. The bone and marrow are responsible for the rich taste of this product. The aromas and flavors present are released after prolonged steeping or cooking. Shank can also be used for stews. butcher quality Per kilo
Improved red pied / mrij
Grass-fed and silage
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