65 © 2017 2019 HINDSHANK OSSO BUCCO, CENTER CUT Osso bucco is a classic Italian braising cut from the leg made by slicing across the bone to create disks of meat & bone. The bone helps provide gelatin that melts into braising liquids to add body & superior mouthfeel. Osso bucco cut from the hindshank has a better meat-to-bone ratio than foreshank osso bucco. BUTCHER INFORMATION: Cut from the Leg primal (lower rear leg). Center cut. Available sliced 1.5”, 2”, 2.5”, or 3” thick. Ready to cook. COOKING/PLATING TIPS: Osso bucco is traditionally seared & then braised until tender. It is often served with risotto or potatoes, some of the braising liquid as a sauce, and an herb garnish. MENU TYPE: Medium Price Point. Although traditionally Italian, this cut is often on American, eclectic & steakhouse menus. FORESHANK OSSO BUCCO, CENTER CUT Osso bucco is a classic Italian braising cut from the leg made by slicing across the bone to create disks of meat & bone. The bone helps provide gelatin that melts into braising liquids to add body & superior mouthfeel. Osso bucco cut from the foreshank is sometimes available at a lower cost than hindshank osso bucco. BUTCHER INFORMATION: Cut from the lower front leg. Center cut. Available sliced 1.5”, 2”, 2.5”, or 3” thick. Ready to cook. COOKING/PLATING TIPS: Osso Bucco is traditionally seared & then braised until tender. It is often served with risotto or potatoes, some of the braising liquid as a sauce, and an herb garnish. MENU TYPE: Medium Price Point. Although traditionally Italian, this cut is often on American, eclectic & steakhouse menus. CHEEK MEAT An affordable braising cut. Veal cheeks contain fat deposits that melt into the braising liquid when slow cooked, giving a richer flavor. Once braised, they are fork tender and very flavorful. BUTCHER INFORMATION: Cut from the head. Trimmed. Ready to cook. COOKING/PLATING TIPS: Most chefs sear & then braise veal cheeks until tender. They can be served with braising liquid sauce or as part of a stew. MENU TYPE: Low Price Point. Most often found on, but not limited to, French, Italian, eclectic, Mediterranean & Mexican menus.