Frozen Beef Shank

Overview

The shank is the leg's cross-cut signature — bone-in rounds with marrow center and collagen-rich meat that define osso buco service and the world's great beef soups. BMGFoods.com exports frozen bone-in shank cross-cuts and whole shanks to thickness specification.

BMGFoods.com supplies frozen beef shank produced in veterinary-certified, export-approved plants operating HACCP-based food-safety systems. Every consignment is blast frozen to a core temperature of −18 °C immediately after packing and travels through an unbroken, monitored cold chain from plant to your destination port. Specifications are agreed in writing at quotation stage and locked on the proforma invoice, so the product loaded is the product you contracted.

Detailed Description

Bone-in shank is cross-cut from fore and hind legs into rounds of specified thickness — typically 2–5 cm for osso buco and soup trade — each slice centering a marrow-filled femur or humerus section ringed by shin meat. Whole bone-in shanks are also supplied for broth and display trade. The combination of marrow, collagen and hard-working muscle produces unmatched body in slow-cooked applications.

Market Demand

Cross-cut shank demand spans Italian-style food service, Asian soup trade — Vietnamese and Chinese broth culture are major takers — and Latin American caldo traditions. Marrow-forward menus have lifted premium demand for center-cut rounds.

Applications

• Food service: osso buco and braised shank programs
• Soup and broth trade: marrow-centered soup rounds for Asian food service
• Retail: cross-cut shank packs for home braising
• Broth processors: collagen and marrow extraction

Specifications

Production Process & Inspection

Animals are received and rested under veterinary supervision and processed in accordance with the plant's approved procedures. Product destined for this specification is prepared on inspected cutting lines with in-process checks on trim, weight range and packing integrity. After packing, cartons pass metal detection, are blast frozen to −18 °C core temperature, and move into monitored cold storage pending container loading. Official veterinary inspection covers every production lot; independent pre-shipment inspection (SGS or equivalent) can be arranged on request, with a loading photo report covering product condition, temperatures and container seal.

Quality Assurance & Export Standards

Producing plants operate HACCP-based food-safety management with documented sanitation programs, full lot-level traceability from raw material to shipped carton, and microbiological and residue-monitoring plans aligned to importing-authority requirements. Export eligibility for frozen beef shank is confirmed per destination at quotation stage — we only offer product from plants approved for your market, so the veterinary health certificate matches your import permit requirements.

Packaging, Documentation & Shipping

Standard packing for this product is IWP or polyblock · 25 kg export carton, in export-grade cartons that are strapped and clearly labeled. Consignments ship in pre-cooled 40-foot high-cube reefer containers set at −18 °C, sealed after supervised loading. Documentation includes commercial invoice, packing list, bill of lading, veterinary health certificate and certificate of origin. Terms available: FOB, CFR or CIF to your destination port. Typical lead time is 20–35 days from confirmed order to vessel departure.

Frequently Asked Questions

Related Products

Buyers of frozen beef shank typically also source Frozen Beef Shin, Frozen Beef Feet, Frozen Beef Neck, Frozen Beef Oxtail. See the full frozen beef range, learn about our export process, or read the Frozen Beef Export Guide.