The perfect cut for homemade soups!
This cut comes from right above the hocks and the bone is surrounded by meat.
About 2 inches thick.
This cut can be tough as it comes from the hard working leg muscles.
But don't let that turn you away, with the right cooking method this cut offers up some big flavor and oh so tender meat!
For best result braise or stew for 3-5 hours, trust us it will be well worth the wait for that fall off the bone tender juicy beef...yum!
*Comes frozen 2 per package and vacuum sealed.
