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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade

Beef and Lamb Shank


Taken from the front lower leg of a steer or lamb, this cut it very tough due to the amount of connective tissue. Usually braised or slow cooked, it’s common in soups and stews where it enhances overall flavor. With home-style cooking still all the rage, shin is a great addition to your stews!




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