"Man does not live by bread alone."
Shanks are crosscut from the forearm of the beef, right below the brisket. This gives us a center of rich, smooth bone marrow with a beefy outer ring that'll fall apart after smoking and braising.
Best cooked low and slow, your bread will not be disappointed. Let shanks guide your way in the world of Sous Vide.
Cut at 1" thick and vacuum sealed for freshness.