A CLOSER LOOK
How to recognize it
Beef cuts differ in fat and muscle grain: flank has visible long fibers; chuck contains more fat.
In the kitchen
Shank is braised for Taiwanese beef noodle soup.
Thin cross-grain slices suit stir-frying. Braised shank is one option for Taiwanese beef noodle soup; some versions use chuck.
Ask about this ingredient
这道菜里有牛肉吗？
Does this dish contain Beef?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
