Sell Beef Shank (Sengkel / Shin) – Rich in Tendon & Collagen for Tendon Meatballs & Soup
For meatball producers, noodle soup entrepreneurs, and soup specialty restaurants requiring a distinct meat texture and thick broth, CV Karunia Abadi Semesta provides Beef Shank (Sengkel/Shin). This is the leg part of the cow filled with hard muscles and collagen tissue (tendons/sinew).
Our Beef Shank product is not for steak, but rather the "golden" raw material for slow cook dishes. Its tendons provide the chewy texture sought after in Tendon Meatballs (Bakso Urat), while its collagen melts into natural gelatin that thickens the broth of Beef Leg Soup and Soto Mie in Jakarta and throughout Indonesia.
Technical Specifications of Beef Shank Product
Our shank meat is selected from quality beef to ensure a balanced ratio of meat and tendon. Check our meat product details in the product catalog:
- Product Name: Beef Shank / Sengkel / Shin.
- Product Condition: Frozen.
- Weight Per Pack: 2 Kg – 3 Kg. Whole cuts for processing flexibility.
- Characteristics: Coarse meat fiber, full of white tendons and collagen membranes. Tough if cooked briefly.
- Main Applications: Tendon Meatballs (Bakso Urat), Beef Leg Soup, Soto Mie Bogor, Stews (Semur), Shank Rendang.
Nutritional Value and Collagen Advantage
The specialty of the shank is not in instant tenderness, but in its high collagen content which transforms into nutrients and savory flavor when cooked for a long time.
| Characteristic |
Shank Advantage |
| Collagen |
Very High (Naturally thickens broth). |
| Texture |
Chewy & Crunchy (The sensation of tendon bites in meatballs). |
| Flavor |
Rich Broth (Tendon extract provides deep savory taste). |
| Cooking Method |
Must be Slow Cooked / Pressure Cooked. |
Product Quality Excellence (Product Excellence) Beef Shank
The excellence of our Beef Shank lies in textural consistency for the processing industry:
- "Crunchy" Texture for Meatballs: For Tendon Meatball (Bakso Urat) producers, shank is a mandatory ingredient. Its coarsely chopped fine tendons provide the crispy/chewy texture sensation that characterizes premium tendon meatballs.
- Natural Broth Thickener: When simmered slowly for Soup or Soto, the collagen in the shank dissolves into gelatin. This makes the broth thick, rich, and sticky (lip-smacking goodness) without needing artificial thickeners.
- Resistant to Reheating: Unlike tenderloin cuts that fall apart easily, shank fibers are very strong. This makes it ideal for catering or buffet menus (like Stews or Rendang) that are often reheated.
- Economical & Valuable: Offers a more affordable price compared to primal cuts, yet delivers far superior broth flavor results.
Commercial Usage Recommendations
Shank is the prima donna of Indonesian soup dishes. Find tips on processing tendon meat on our blog page:
- Meatball Producers: Main ingredient for Bakso Urat or fine meatball mixture for texture.
- Soto & Soup Stalls: Raw material for Soto Mie Bogor, Beef Leg Soup, or Empal Gentong.
- Chinese Food Restaurants: Braised Beef Shank menu served thinly sliced and cold.
About CV Karunia Abadi Semesta
CV Karunia Abadi Semesta is a B2B beef supplier that understands the technical specifications of every cut. We provide shank with consistent tendon quality to maintain your menu standards.
Contact Us & Order Now!
Produce the best tendon meatballs and the thickest soup broth with selected Beef Shank. Immediately request wholesale price quotes and schedule your routine delivery. Contact us today!
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