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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef shank is a highly nutritious cut of meat. It provides 20.2g of high-quality protein per 100g and is rich in collagen, heme iron, and B vitamins, which support muscle repair, joint health, and energy levels.
Because the shank is a hardworking muscle with significant connective tissue, it is best prepared using slow-cooking methods like braising or stewing. Long, moist heat at low temperatures breaks down the collagen into tender gelatin, resulting in a 'fall-off-the-bone' texture.
Yes, beef shank is excellent for keto and low-carb diets as it contains 0g of carbohydrates. Its moderate fat content (13.3g per 100g) and high protein make it a very satiating and compliant choice for ketogenic meal planning.
The bone marrow is a nutrient-dense source of healthy fats and vitamins A and E. It also contains alkylglycerols, which support immune function, and adds a rich, savory depth to the cooking liquid.
Beef shank has an intense, deep beefy flavor. When slow-cooked, the melting connective tissue and marrow create a rich, silky, and savory sauce, which is why it is the traditional choice for dishes like Osso Buco.
Beef shank can be beneficial for weight loss due to its high protein content, which promotes satiety. However, with 201 calories and 13.3g of fat per 100g, it is more calorie-dense than leaner cuts, so portion sizes should be monitored.
Raw beef shank crosscuts should be stored in the coldest part of your refrigerator and used within 3 to 5 days. Ensure it is kept in its original airtight packaging or a sealed container to prevent cross-contamination.
raw beef shank crosscuts is a versatile ingredient found in cuisines around the world. With 201 calories per 100g and 20.2 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw beef shank crosscuts with step-by-step instructions.
Browse recipes →Yes, beef shank freezes very well. For the best quality, wrap the crosscuts tightly in plastic wrap and then a layer of foil, or use a vacuum sealer; they will remain at peak quality for 6 to 12 months.
Naturally, raw beef shank is 100% gluten-free. If you are following a gluten-free diet, be careful with recipes that call for dredging the meat in flour before searing, and ensure any added broths or sauces are certified gluten-free.
Yes, the marrow is edible and considered a delicacy. It softens during the cooking process and can be scooped out of the center of the bone to be eaten directly or stirred into the surrounding stew for added richness.