Texas Grass Fed Farms
Texas Grassfed Beef Shank (Cross-Cut)
Texas Grassfed Beef Shank (Cross-Cut)
Couldn't load pickup availability
Our grassfed cross-cut beef shank delivers exceptional quality from cattle raised the right way on Texas pastures. This cut comes from animals that spent their entire lives grazing on open land, eating a grass and forage diet, without antibiotics, hormones and with no grain finishing, ever. The classic osso buco cut with rich marrow center—the way beef used to taste before industrial agriculture changed everything.
Why Our Beef Is Different
Our cattle eat a grass and forage diet their entire lives, spending every day on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.
About This Cut
Cross-cut beef shank is sliced across the leg bone, creating rounds with marrow-filled bone centers. The classic cut for osso buco. Rich, gelatinous meat surrounds the prized marrow. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.
How to Prepare
For best results, braise in liquid at 300°F for 3-4 hours until meat is tender and falling off the bone. The marrow enriches the braising liquid—don't skip it. Season with aromatics, wine, and stock. Grass-fed shank becomes incredibly tender with proper slow cooking. Serve with the marrow for the full experience.
Recipes Using This Cut
Put it to work in your kitchen:
Share
