Side by side
BrisketShank
Tenderness
30
26
Marbling
48
30
Umami
92
80
Price
52
30
Brisket
Breast · poitrine · pecho
The chest. Thick sheets of connective tissue mean it only becomes tender after long, low cooking — which is why clear Asian broths and Texas barbecue, two utterly unrelated traditions, both land on the same piece of the animal.
90°C · 3h+Low and long
Distinct alternating layers of fat and lean give the richest broth; a single lean slab will taste thin.
Shank
Shin · jarret · osso buco
Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it.
Pressure 40 minCook it right through
Look for tendon that is translucent rather than chalky, and meat that springs back when pressed.
Which one to buy
- Better forBrisket : Shank
- Broths & soupsBrisket95 : —
- Boiled & slicedBrisket85 : —
- BarbecueBrisket80 : —
- Braised in soyShank— : 90
- StewsShank— : 85
- Bone brothShank— : 75
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.