Beef, how to describe certain parts?!

Question: Is the rear shank of beef tender or tough and should you use dry-heat or moist-heat cooking methods?
The same with the plate!!!

Please help!!

---

---

Answers: Is the rear shank of beef tender or tough and should you use dry-heat or moist-heat cooking methods?
The same with the plate!!!

Please help!!

---

---

Shank/Brisket
Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.

Foreshank—excellent stew meat
Brisket First Cut—a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast
Brisket Front Cut—fork tender and succulent, a Certified Angus Beef ? pot roast made with this cut is truly mouthwatering

---

---

Shank is best cooked in a slow cooker with beef broth,chopped onions,a little garlic powder,salt and pepper.You can even throw in some potatoes and carrots if you like.Be sure to brown the meat first in a little oil to seal in the juices.And heat the broth in the slow cooker while you brown the meat,so the hot meat won't crack the bowl.

---

---

---

---