At the far end of the toughness spectrum for beef lies the shank. This group of muscles is in constant use throughout the life of the cow. Each muscle is sheathed in thick connective tissue. There’s no finessing this cut of meat; it goes into the pot for long, slow cooking.
There is a bright side to this cut of meat. When that connective tissue hits 85ºC (180ºF), it melts and turns into gelatin.
Mmm mmm, good.
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