Shank at 85 degrees: Sagol broth

Look for tendon that is translucent rather than chalky, and meat that springs back when pressed. Held near boiling for long enough, it becomes the body of any bone broth worth the name. Sold more for collagen than grade; marrow bones are the prize. A cut’s grain comes from how much the muscle worked. Shank needs heat through to 85 degrees before “Sagol broth” makes sense. 85 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Sagol broth.” Use 85 degrees and 85 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Shank to 85 degrees and serve it as “Sagol broth.” The other figure to watch is 85. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it.

Cook Shank to 85 degrees and serve it as “Sagol broth.” The other figure to watch is 85. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it.