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Beef Shank Vs Beef Oxtail: What’s The Difference?

Beef shank vs oxtail, what’s the difference?

A beef shank is a cut of meat from around the shin or lower leg area.

An ox-beef tail is also known as oxtail and comes from an animal’s neck region where there are plenty of cartilage bones to keep it together.

They both have advantages and disadvantages but when preparing food for your family you should consider which type will work best in each recipe!

In this blog post you will find out which is better: ox beef shanks or regular beef shanks.

What is special about beef shank?

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The beef shank is a cut of meat from the animal’s lower leg and back, also known as the shin. Beef shanks are the lower portion of a cow’s front leg.

They are considered to be one of the toughest cuts of meat, and require long cooking times in order to become tender.

There are two types: round bone or flat bone, depending on where it’s cut from.

Round-bone beef shanks have more connective tissue that needs to be broken down before they reach optimum flavor and texture, but this also makes them better for stocks because collagen breaks down into gelatin during low-temperature cooking, which creates a rich broth.

Flat-bone beef shanks can be cooked quickly without much risk of overcooking due to their thinner profile; however, they won’t produce as  much broth.

Beef shanks are often tough in texture but can be braised or stewed, requiring long cooking times to become tender. 

Round-bone beef shanks have more connective tissue that needs to be broken down before they reach optimum flavor and texture, but this also makes them better for stocks because collagen breaks down into gelatin during low-temperature cooking, which creates a rich broth.

What is special about oxtail?

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Oxtail is a common ingredient in many cuisines, including Caribbean and Creole cooking.

Oxtails are the tail of an ox (cow) that was prepared for beef, which is a beef cut from the tail of cattle.

It’s rich in flavor and can be cooked a variety of ways, but