Beef shank comes from the animal’s forearm (front leg) or the drumstick area (hind leg). Think of it as the cow’s version of your shin or calf muscle. It’s the part just above the hoof, below the knee or hock joint.
Why does this matter? Because this muscle works hard. Every step, every trot, every lazy grazing stroll—this meat is on the move. All that exercise makes it tough, but also crazy flavorful.
