Thor's Hammer

The ultimate smoker cut. A whole beef shank on the bone, for the pitmaster ready for a challenge.

Not a first cook, but not a hard one either. If you've smoked a brisket, you have the skills. The meat is lean and full of connective tissue, so it asks for time and patience. Give it both and it pulls off the bone in big, rich strands, with the marrow bone right in the middle.

The Cut

Whole beef shank · bone-in

Feeds

3-4

Size

avg 6 lbs

Best On

Smoker · braise

$75

Build Your Box & Save 10%

Salt it ahead. Run the smoker at 250F until the bark sets and the center reads about 150F. Then set it in a pan with half a cup of beef broth, cover it tight with foil, and keep going until a probe slides in with no fight, usually past 200F. Rest it 15 minutes and pull the meat right off the bone. Start early and don't rush the braise.

Pasture to Table

Beef raised the right way — from our pasture to your table.

Family Owned & Operated

Our founders cared for our earliest cows and built the fences for our first pasture.

Custom Feed Program

Grass-fed on Tennessee pasture, grain-finished, never rushed.

Single Origin

Raised in Middle Tennessee to our uncompromising standard.

What it is

Thor's Hammer is a whole beef shank, left on the bone instead of sliced into osso buco. The shank muscle works every time the animal takes a step, so it carries very little fat and a lot of connective tissue. That's the challenge, and it's also the payoff: cooked long enough, all that tissue melts into the meat.