【beef-wagyu】shank(スネ)

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Nutrient content of 100 g

Detailed place

  • Calf part of the cow
  • The front leg is called “ma-e-su-ne”, the back leg is called “to-mo-su-ne”

 

Detailed part name

ma-e-su-neCalf of forefoot
ko-ma-ku-raCenter of the calf
to-mo-su-neCalf of the hind leg

 

Characteristic

  • The texture is rough and hard.
  • Sune has many streaks
  • It is used for mince
  • Another name “chi-ma-ki”
  • It is suitable for stewed dishes because there are many gelatinous substances
  • “ko-ma-ku-ra” is soft and flavorful in the center of shank

 

Culinary Applications

  • stewing(煮込む)




Nutrient content

Nutrient content of 100 g

There is no stated in the Japanese food standard ingredient table

Energykcal
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ironmg
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Dietary fiberg