Black Angus Knuckle

Beef knuckle, also called shin or shank, is a tough yet tasty cut that’s perfect for slow-cooking methods like braising and stewing. Despite being lower cost, it packs a punch of flavour and a balance of meat and bone that’s perfect for adding depth to soups, stews, and broths. With its rich collagen content, it’s a go-to choice for chefs who want to create dishes with a truly hearty feel.