The Foreshank is always very meaty and stocky. The following cuts can be made:I. Cube steak
2. Stew meat
3. Soup knuckle
4. Center-cut shank
5. Whole shank
6. Ground veal

1. Cube steak

A large cube steak can be cut from the boneless piece of veal located at the point end of the Foreshank. Remove the external tissue and the small membrane near the bone. Put this piece of veal through the cube steak machine at least twice.

2. Stew meat

Stew meat is cut from the small triangular-shaped muscle running lengthwise on the back side of the shank. Remove the external membrane. Grasp the meat at the pointed end and run a knife in a slightly downward horizontal motion. Then cut into pieces.

3. Soup knuckle

The soup bone is the knee joint of the Foreshank. The knee joint is removed at a point where the shank bone is small enough to make the center-cut slices a good value. Trim any excess meat from the knuckle, and saw the knuckle in half lengthwise. This excess meat trimmed from the knuckle is used for stew or ground veal.

4. Center-cut shank

The center slices of the Foreshank after the knee joint and ankle bone have been removed are used for Osso Buco. These
center cut cross sections of the Foreshank should be sliced approximately 1½ to 2 inches thick.

5. Whole shank

The shank may be sold whole. Remove the clod section, stew meat section and the ankle bone. Saw the shank bone in three places leaving the pieces attached.

6. Ground veal

Shank meat may be sold as ground veal. Remove the clod section and stew meat section. Remove the shank bone and the external membrane, and grind. Cut the bone and sell as marrow bones. The stew meat may also be ground and sold as ground veal.