Beef shank for stewing

Beef shank for stewing is a cut of beef that comes from the upper part of the animal's hind leg, specifically from the thigh muscle. It is a lean cut, with long and slightly fibrous muscle fibers, perfect for slow preparations like stewing, as when cooked over low heat for prolonged periods, it becomes tender and juicy.

Origin: This cut is common in Latin American cuisine and comes from beef, which is a staple ingredient in many of the region's culinary cultures. In Mexico, Argentina, Chile, and other Spanish-speaking countries, the shank is traditionally used in stews, braises, and broths.

Properties: Beef shank is an excellent source of high-quality protein, iron, and zinc, essential minerals for the body. Being a lean cut, it contains less fat compared to other cuts, making it ideal for those seeking a balanced diet without sacrificing flavor and texture in their stewed dishes.

Synonyms in Hispanic America: This cut may also be known as bola de lomo (in some countries), beef neck (although this term usually refers to a different part, in certain regions it is used for similar cuts), front shank, or simply shank. It is important to clarify that the names can vary regionally, but in the context of stews, "cuete" usually refers to cuts ideal for slow and juicy cooking.