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Can You Identify this Cut of Meat?

Euonymous Nov 2, 2010 12:43 PM

It's somewhat embarrassing to mention, but I found a piece of meat in my freezer this morning that I had neglected to label. Clearly I thought I would remember what it was. Ha, ha, silly me!! I think it's a slice of beef shank, but would like to know if anyone can identify it more certainly.

I'm quite sure it's beef. It's round in shape, about 5-1/2 inches in diameter, and 2 inches in height. There is a vaguely round/triangular bone, maybe 2-1/2 inches in diameter, running from close to one edge to the center. There is a nice ring of fat going just about all around the piece of meat. If I'm lucky I added a picture below.

And, for those who can identify it, can you also give me a clue about how to cook it? I will greatly appreciate any help you can give me.

Thanks,
Liz

 
  1. robstew48 Nov 5, 2010 03:18 AM

    Its ox tail , Casserole with a dark ale .

    4 Replies
    1. re: robstew48
      bushwickgirl Nov 5, 2010 08:44 AM

      Never seen a section of oxtail quite that big. If that's oxtail, It musta come from Babe the Blue Ox.

      1. re: bushwickgirl
        c
        cgarner Nov 5, 2010 09:21 AM

        That could be a little plate

        1. re: cgarner
          Euonymous Nov 5, 2010 06:43 PM

          It's a standard-sized dinner plate and the cut was definitely not an oxtail. I'm quite sure at this point that it was a piece of beef shank, certainly not veal as I were feeling wealthy enough to buy veal I would never put veal into the freezer. The beef shank made a delicious beef, barley, and vegetable soup that everyone enjoyed.

          Thanks again.

          1. re: Euonymous
            bushwickgirl Nov 6, 2010 01:46 PM

            A very good use for a tasty cut of beef.

    2. j
      joonjoon Nov 5, 2010 12:11 AM

      It's definitely shank, but the color looks more like veal to me. Osso buco time!

      1. Euonymous Nov 2, 2010 03:51 PM

        Thanks, everybody! I appreciate the identification and suggestions very much.

        Since the family's kind of sick of beef stew type things right now, I think I'm going to make a beef stock and then turn it into beef, barley, vegetable soup. The pot's on the stove as I type this.

        1. chefj Nov 2, 2010 03:38 PM

          The perfect cut for Ossobucco.

          1. bushwickgirl Nov 2, 2010 01:18 PM

            Quaditto on the beef shank suggestion, excellent.

            1. w
              weezycom Nov 2, 2010 01:15 PM

              def. beef shank. Long, slow braise will turn out a very nice meal.

              1. Cherylptw Nov 2, 2010 01:03 PM

                Yep, looks like beef shank

                1. cassoulady Nov 2, 2010 12:56 PM

                  This looks like a shank to me. Veal shanks are used in osso bucco but I am sure you could do something similar with beef. I think that a long slow cooking would be best.

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