Shin shank heel typically refers to a cut of beef that comes from the shin area of a cow. It is a tough, sinewy cut that requires long, slow cooking to break down the connective tissue and become tender. It is often used for making stews, braises, and other dishes that benefit from the deep, rich flavor and gelatinous texture that the shin meat provides.
Shin shank heel is also sometimes referred to as shank or leg meat, as it comes from the lower part of the cow’s leg. It is a relatively inexpensive cut of meat and is popular in many cuisines around the world, including British, Irish, and Korean cuisine. Shin shank heel is cleaned, frozen, and stored at a safe temperature to preserve the product’s nutrients and microelements.