Thin Sliced Shank (Hot Pot) | Grass Fed Beef 🐂 | Pastizal Raised 🌿 | Country Cut 🍖

🐂 Thin Sliced Shank (Hot Pot) | Country Cut 🍖

What is Thin Sliced Shank?

This is a specialized Country Cut derived from the hard-working leg muscles (the shank) of 100% grass-fed Yucatecan cattle. While the shank is traditionally a rustic braising cut, our Master Butchers have transformed it into ultra-thin, wafer-like slices designed for flash-cooking in Hot Pot, Shabu-Shabu, or Pho. It offers a unique combination of lean, mineral-rich muscle and micro-layers of collagen, providing an ancestral "superfood" experience with modern culinary convenience.

Key Features & Benefits

• 100% Grass-Fed & Pastizanal Sourced: Raised on the limestone-rich soils of the Yucatan, grazing on native Huaxin and tropical legumes, resulting in a superior mineral profile.
• Artisanal "Hot Pot" Slicing: Precision-sliced across the grain while semi-frozen to ensure maximum tenderness and a cooking time of mere seconds.
• Bioavailable Collagen & Elasten: The shank is the most connective-tissue-dense part of the animal; these thin slices provide a direct source of glycine and proline for joint and gut health.
• Ancestral Flavor, Modern Speed: Delivers the deep, complex "beefiness" of a slow-cooked shank in a format that cooks instantly in simmering broth.

Cut Description

• Anatomy: Sourced from the extensor and flexor muscles of the lower leg. These are the most active muscles on the ranch, leading to high concentrations of myoglobin and minerals.
• Texture & Flavor: Characterized by a "snap" in the texture due to the presence of intramuscular sinew that softens instantly when hitting hot liquid. The flavor is intensely savory, reflecting the diverse "salad bar" of the Yucatecan pastures.
• Size/Weight: Typically provided in 250g to 500g packs of uniform, paper-thin curls.
• Nose-to-Tail Relevance: A true Country Cut that honors the whole animal by making one of the most difficult muscles accessible for quick, healthy weekday meals.

Cooking Inspiration

This cut is designed for the ritual of the communal pot. It requires high-moisture, high-speed heat.

• Hot Pot & Shabu-Shabu: Swish the slice in a simmering, aromatic bone broth for exactly 10–15 seconds. The meat will change color and the collagen will "bloom," becoming silky.
• Beef Pho or Ramen: Place the raw, thin slices directly into a bowl and pour boiling-hot broth over them. The residual heat is enough to cook the meat to a perfect, tender medium.
• Yucatecan Stir-Fry: Flash-sear in a wok with high-heat coconut oil or grass-fed tallow, lime juice, and cilantro for a "Rancher’s Quick-Bowl."

Master Butcher’s Culinary Notes

In the Yucatan, we call the shank the 'athlete’s muscle.' It is packed with the strength of the animal. By slicing it this thin, we break the physical barrier of the tough fibers, allowing you to eat a 'slow-cooking' muscle in seconds. Look for the silver lines in the meat—that is the collagen. When it hits the broth, it doesn't just add texture; it enriches your soup into a medicinal tonic.

🍽 Chef’s Recommended Recipes

Ideal for Traditional Chinese Hot Pot with a spicy Szechuan base, Vietnamese Pho Bo, or a Yucatecan Lime Soup variation where the beef is added at the very last second to preserve its delicate mineral sweetness.

Nutritional & Technical Specifications

🌿 Pastizal Raised · Grass Fed & Finished

No grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines. Cut from sustainably and humanely raised beef, freely roaming day and night on pesticide and chemical free pastures. 

📦 Harvest, Packaging & Delivery

All of our beef is harvested, butchered, vacuum sealed, and frozen specifically upon your order—we do not ship pre-cut or warehouse inventory. Each cut is sealed in food-grade vacuum packaging to preserve freshness and quality.

Please allow up to 7 business days for processing and delivery. Some cuts may require additional time depending on availability and natural yield. This is the tradeoff for truly fresh, made-to-order meat.

Why Choose Rancher’s Table’s Pastizal-Raised Meats? 

Most "Hot Pot" meats are industrial scraps or grain-fed cuts loaded with inflammatory fats. Our Thin Sliced Shank is a functional food. Because our cattle roam the rocky, mineral-heavy terrain of the Yucatan, their shanks are more nutrient-dense than any feedlot animal. You are consuming the literal strength and mineral density of the Maya lowlands.

Frequently Asked Questions

Why use shank for Hot Pot instead of Ribeye?

While Ribeye is about fat, the Shank is about flavor and collagen. It provides a "cleaner" eating experience that leaves you feeling energized rather than heavy, and it adds more body to your broth as the collagen melts.

Does it need to be marinated?

Not for Hot Pot. The thinness of the slice and the quality of the grass-fed beef provide enough flavor. However, for a stir-fry, a quick splash of tamari and ginger can enhance the mineral notes of the beef.

Is this product suitable for a Paleo or Keto diet?

It is a "Holy Grail" for Paleo and Keto practitioners. It offers the highest protein-to-fat ratio while providing the essential amino acids needed for skin, hair, and joint repair.