Kurobuta Hindshanks

24 shanks (aproximately 35 lbs.) | Free Shipping

The portion of the back leg below the knee, hindshanks are a bone-in cut high in gelatin and flavor. Hindshanks are not suited to fast cooking methods like grilling or sautéing, however they become very tender when slow braised.

Braising also melts the gelatin from the connective tissue and bone of the shank. It runs into the braising liquid sauce, giving it body, richness and what chef refer to as “great mouth feel”.

Hindshanks are larger and offer stronger flavor than foreshanks (the front legs).

Kurobuta pork (aka Berkshire pork) is from a rare breed of pig that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as “The Kobe Beef of Pork.”


4 vacuum-sealed packs, 6 shanks per pack (approximately 35 lbs.)


  • Bone-In
  • Hock Off
  • 100% Verified Berkshire Breed
  • Hormone Free
  • Sub-Therapeutic Antibiotic Free
  • Vacuum Packed
  • Frozen


Midwest, US

Keep Kurobuta pork hindshanks frozen until you’re ready to use them, then thaw only as many as you need.

Thawing Tips

Hindshanks should be braised to achieve their best flavor and tenderness, then served with the braising liquid as a sauce. To help keep the meat around the bone, tie it with butchers twine prior to cooking.

How to Braise Meats
Braising Liquid Recipes
Osso Bucco & Shank Recipes

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