Strange question about cross shanks


littleg

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  • Whole30 Certified Coach

When you cook cross shanks in the slow cooker/pressure cooker what is the off white-ish stuff around the meat when it is done cooking?  Is that fat or connective tissue?  I find the mouth feel of this "tissue" to be... less than ideal.  BUT if its collagen I'll eat it.  If its fat I'll toss it.  

 

This was cooked in my Instant Pot (pressure cooker, LOVE it, by the way :) ) for 2 hrs.  Lots of fat on my jarred broth so I *think* its not fat - it feels kinda sticky.

 

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  • Whole30 Certified Coach

I would!  Its good grassfed steak (from my in-laws cow).  I just find the mouthfeel of it to be gross.  Since I make gummies out of processed gelatin I figure it is pretty stupid to toss good collagen... but I'd rather eat fat in tasty forms: ghee, coconut milk, coconut butter, mayo... :)

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