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Poll

What do you all do with your animals shank meat??

Way to many tendons to do anything with.....toss it.
3 (3.6%)
Way to many tendons....hack it for an hour and put 1/2lb of meat in burger.
11 (13.1%)
Tendons...what tendons??.....grind it into burger, know on will notice.
29 (34.5%)
Shank meat is prized by me and is ranked next to tenderloin.
28 (33.3%)
other....please explain in the comments.
13 (15.5%)

Total Members Voted: 84

Voting closed: January 03, 2024, 12:51:42 PM

Author Topic: Shank meat....what do you do with it??  (Read 3688 times)

Offline lewy

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Re: Shank meat....what do you do with it??
« Reply #60 on: December 05, 2023, 06:07:10 PM »
You can get ss meat blades for your sawzall as well
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Offline PeninsulaPariah

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Re: Shank meat....what do you do with it??
« Reply #61 on: December 05, 2023, 06:28:33 PM »
Into the slow cooker it goes. Good stuff. Usually give one frozen to my dog to gnaw on. She loves em.

Offline WSU

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Re: Shank meat....what do you do with it??
« Reply #62 on: December 05, 2023, 09:24:58 PM »
You can get ss meat blades for your sawzall as well

I use a sawzall sometimes. Not as pretty but way faster. Tastes the same in the end.

Offline NOCK NOCK

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Re: Shank meat....what do you do with it??
« Reply #63 on: December 06, 2023, 04:47:42 PM »
Thanks to a member on here I will always use them for Osso Bucco.  Delicious.


This  :yeah: dont remember who though.  Low and slow in the crock.....will never grind them again.
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Offline JDArms1240

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Re: Shank meat....what do you do with it??
« Reply #64 on: February 03, 2024, 11:35:36 PM »
i know this is a couple months old and voting closed a while ago, but i want to add my  :twocents:  since we just did all of our shanks in my household (and i just discovered the "butchering" portion of this forum)... shanks in my household are worth gold and i'm always happy to take them off anyone's hands!

my wife and i are usually lucky enough to tag 4 deer a year, between washington and idaho, so we vacuum seal and save all of our shanks and save until 1. the end of the season and 2. the proper motivation has been achieved, and what we do when these two things are met:

I like to take all the meat off the shanks (and sometimes neck meat cause i hate burgering that also) and cube it up to about 1"-2" pieces.  I put it all in a big bowl and mix it with a healthy portion of taco seasoning and pop it in the smoker @ 175º for a couple hours (not enough to cook it), while it's in there i cut up a whole lotta Anaheim peppers, Serrano peppers, lots of garlic and an onion.  After the meat has been in the smoker for a couple hours and all the vegetables have been cut up i throw it all in a big cast iron dutch oven and mix it all together with what seems like more red enchilada sauce than i need (itll evaporate and leave behind good flavor). if there is room i will also throw in some of those bones i took the meat off of.  cook it in the oven at 300º till the meat is easily shredded with a fork.  ill keep checking it every 45-60 minutes and add more enchilada sauce as it evaporates, to keep the liquid level to my liking.  when its tender enough to shred, i take the lid off to let it evaporate off (again to my liking) and when that happens, take it all out and shred it up. 

and there ya go, the best taco/enchilada meat known to man, there will be no sign of sinew, tendons or silverskin since all of that will just melt and become part of the liquid in the pot.  last step is to let it cool and vacuum seal it in 1lb portions and stuff the freezer

hopefully all of that made sense

Offline jrebel

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Re: Shank meat....what do you do with it??
« Reply #65 on: February 04, 2024, 07:44:44 AM »
i know this is a couple months old and voting closed a while ago, but i want to add my  :twocents:  since we just did all of our shanks in my household (and i just discovered the "butchering" portion of this forum)... shanks in my household are worth gold and i'm always happy to take them off anyone's hands!

my wife and i are usually lucky enough to tag 4 deer a year, between washington and idaho, so we vacuum seal and save all of our shanks and save until 1. the end of the season and 2. the proper motivation has been achieved, and what we do when these two things are met:

I like to take all the meat off the shanks (and sometimes neck meat cause i hate burgering that also) and cube it up to about 1"-2" pieces.  I put it all in a big bowl and mix it with a healthy portion of taco seasoning and pop it in the smoker @ 175º for a couple hours (not enough to cook it), while it's in there i cut up a whole lotta Anaheim peppers, Serrano peppers, lots of garlic and an onion.  After the meat has been in the smoker for a couple hours and all the vegetables have been cut up i throw it all in a big cast iron dutch oven and mix it all together with what seems like more red enchilada sauce than i need (itll evaporate and leave behind good flavor). if there is room i will also throw in some of those bones i took the meat off of.  cook it in the oven at 300º till the meat is easily shredded with a fork.  ill keep checking it every 45-60 minutes and add more enchilada sauce as it evaporates, to keep the liquid level to my liking.  when its tender enough to shred, i take the lid off to let it evaporate off (again to my liking) and when that happens, take it all out and shred it up. 

and there ya go, the best taco/enchilada meat known to man, there will be no sign of sinew, tendons or silverskin since all of that will just melt and become part of the liquid in the pot.  last step is to let it cool and vacuum seal it in 1lb portions and stuff the freezer

hopefully all of that made sense

That sounds delicious.   :tup:

 


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