Tanya Cauthen, teacher and owner of Belmont Butchery, and chef Maricel Gentile, Asian cuisine expert behind Maricel's Kitchen ...

"We raise cows and calves and yearlings ... Finally, you have the beef shank which comes from both the bottom of the front and back legs. Though it can be very tough and full of connective ...

It is also commonly cured and made into pastrami or corned beef. Taken from the upper leg of cattle, the fore shank is tough, dry, and sinewy. The meat is commonly cooked in moist heat or used to ...