This beef cut, known in the UK as beef shank (or beef shin), corresponds to the leg muscle (in Portuguese often “músculo”). It comes from the lower part of the cow’s leg, containing a lot of connective tissue and collagen but little fat marbling. When cooked quickly it can be firm, but when slow-cooked it becomes incredibly tender and flavourful. Truly ideal for braising, slow roasts or stews, where the collagen melts and the meat becomes melt-in-the-mouth. Perfect for hearty, comforting meals that deliver deep flavour and good nutrition.