Global Frozen Beef Shank Supplier: High-Yield Processing Export
Our frozen beef shank wholesale program serves industrial soup manufacturers, traditional retail markets, and high-end restaurants. The beef shank is one of the most hardworking muscles of the animal, resulting in a deep, rich flavor and a high concentration of connective tissue that transforms into gelatin when cooked. We provide standardized cuts that ensure your production yields remain consistent.
Technical Specifications & Processing Yields
| Parameter | Cross-Cut (Bone-In) | Boneless (Shin/Shank) |
| Boning | Center-Bone-In | 100% Boneless |
| Origin | Brazil / EU / Uruguay | Brazil / EU / Uruguay |
| Thickness | 2.5cm – 4cm (Standard) | Whole Muscle |
| Processing | Veterinary Stamped | Trimmed of excess fat |
| Freezing Type | Blast Frozen at -40°C | Blast Frozen at -40°C |
| Loading | 28 Metric Tons / 40ft HC | 28 Metric Tons / 40ft HC |
Our core value
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Center-Cut Precision: We ensure that our bone-in shanks are cut precisely through the center to expose the marrow, providing maximum value for the end-user.
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Lean Protein Concentration: Our halal frozen beef shank exporter facilities trim away external fat, leaving a high-yield, lean muscle that is perfect for health-conscious markets.
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Vacuum-Sealed Freshness: We utilize high-micron vacuum bags to prevent freezer burn and ensure the meat remains succulent during long-distance 40 ft reefer container meat shipping.
Global Logistics & Export Strategy
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Temperature Monitoring: We include digital data loggers in every reefer to guarantee the cold chain integrity at -18°C.
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SGS Certification: Every shipment is eligible for pre-shipment inspection by SGS or Bureau Veritas.
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Global Reach: Expert handling of documentation for Middle Eastern, Asian, and African ports.
FAQ Section
Q: What is the difference between beef shank and beef shin?
In most international markets, beef shank and beef shin are terms used interchangeably for the leg portion of the cattle. The “shank” usually refers to the front leg, while the “shin” refers to the hind leg, though both are valued for their high-collagen properties.
Q: Is your beef shank suitable for making osso buco?
Yes. Our cross-cut bone-in beef shank is the industry standard for Osso Buco, providing the necessary marrow bone and surrounding meat for traditional preparation.
Q: Do you supply boneless beef shank for meat processing?
Absolutely. We offer bulk boneless beef shank that is highly sought after by industrial manufacturers for use in high-protein stews and canned meat products.
Q: Is the meat halal certified?
Yes. All our products are 100% Halal certified, with slaughtering performed under the supervision of authorized Islamic bodies.
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