Side by side
RoundShank
Tenderness
36
26
Marbling
22
30
Umami
62
80
Price
34
30
Round
Topside & silverside · tende de tranche · tapa
The hind leg. It works hard for a living, so it carries almost no fat and the highest protein density on the carcass. That is exactly why raw beef dishes are cut from here.
60°CSous vide preferred
For anything served raw, buy from a counter that can tell you the slaughter date and choose the clearest, brightest colour.
Shank
Shin · jarret · osso buco
Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it.
Pressure 40 minCook it right through
Look for tendon that is translucent rather than chalky, and meat that springs back when pressed.
Which one to buy
- Better forRound : Shank
- Raw beef dishesRound90 : —
- Braised in soyAbout the same85 : 90
- JerkyRound70 : —
- StewsShank— : 85
- Bone brothShank— : 75
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.