Garrón – Shank – 冷冻去骨牛后腱

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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Garrón – Shank – 冷冻去骨牛后腱

Because shank meat is quite Thin, it makes good low-fat ground beef. It is used in stews and soups and dishes such as beef flavoring . As a cheaper cut of meat, shank meat cut is found in cultural recipes across the world. In Asia, it has long been a famous cut. A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone below the knee and shoulder.beef shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beef shank stew.

It is located in the tibial region and consists of the extensor and flexor muscles of the leg distal end. Stifle and tarsal-tibial joints are disjointed. muscles are cut off from their bone attachments and bones removed. Excess tendons and connective tissue are properly trimmed

Garrón – Shank – 冷冻去骨牛后腱
Garrón – Shank – 冷冻去骨牛后腱
Nutrition Facts
Beef shank

Amount Per 

Calories 201
% Daily Value*
Total Fat 6 g 9%
Saturated fat 2.3 g 11%
Cholesterol 78 mg 26%
Sodium 64 mg 2%
Potassium 447 mg 12%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 34 g 68%
Vitamin C 0% Calcium 3%
Iron 21% Vitamin B6 20%
Cobalamin 63% Magnesium 7%



Español: Corte ubicado en la región de la pierna. Está integrado por los músculos extensores y flexores de la pierna y el pie. se descoyuntan las articulaciones femoro tibial y tarsotibial. Se procede luego a la desinsersión de los músculos y a la extracción de la base ósea. Finalmente, se recortan los tendones y el excedente de tejido conectivo.


中文:位于胫骨区,由小腿远端的伸肌和屈肌组成。 膝关节和跗胫关节脱节。 肌肉从它们的骨骼附着处被切断,骨骼被移除。 适当修剪多余的肌腱和结缔组织。


因为小腿肉很瘦,所以它是很好的低脂碎牛肉。它用于炖菜和汤以及牛肉布吉尼翁等菜肴。作为一种更便宜的肉块,小腿肉块在全球的文化食谱中都有发现。在亚洲,它一直很受欢迎。肉小腿或胫骨是动物胫骨周围的肉部分,即膝盖和肩部下方的腿骨。羊腿通常是整只炖的;小牛肉小腿通常是横切的。一些使用小腿制作的菜肴包括: Bulalo,一种菲律宾炖牛肉小腿。


3 盎司(85 克)
1 块,煮熟,不包括垃圾(来自 1 磅生肉和垃圾)(170 克)


卡路里 201
总脂肪 6 g 9%
饱和脂肪 2.3 克 11%
胆固醇 78 毫克 26%
钠 64 毫克 2%
钾 447 毫克 12%
总碳水化合物 0 g 0%
膳食纤维 0 g 0%
蛋白质 34 克 68%
维生素 C 0% 钙 3%
铁 21% 维生素 B6 20%
钴胺素 63% 镁 7%

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