The term "Shank" originates from the Korean word "sat," meaning the inner thigh, and refers to the meat attached to the inner thigh of a cow. Over time, it naturally came to be known as "Satae meat." Known for its chewy texture and umami flavor, it contains tendons and membranes like brisket, making it tough but uniquely flavorful. It’s low in fat, offering a clean, rich taste, and is an excellent choice for those on a diet due to its low-fat content compared to other cuts.
 
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