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It is the area behind the last rib and in front of the hip on the back of the lamb
Use it instead of ribeye
provide the heightened richness and a brawny presentation that come from leaving the bone in place for grilling
rich flavors
Recipes calling for shank meat are common in different cultures because it is inexpensive
USDA, BEEF, PRIME, STRIPLOIN, DRY AGED 21 DAYS, LOCAL PORK GRADE A It is the area behindBright meat will darken as it matures and dries. 21 days: Steak evaporates 10% after weeks. The front and rear of the steak leak water, while the sides are waterproof because to fat and bone.
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