The shank is a cut that comes from the animal’s leg above the knee, up to the shoulder or hip. Shank meat contains a lot of connective tissue, meaning it requires a long cooking time. However, when cooked in a low, moist heat, such as a braise or stew, the shank becomes tender and juicy. The connective tissue breaks down into collagen, a beneficial protein.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.