A thick, cross-section of the beef leg, featuring bone with marrow, and surrounding meat, ideal for slow-cooked dishes like Osso Buco or stews, known for its rich flavor and tender texture. Each cross-section contains a portion of bone brimming with rich marrow. It's a lean cut of meat with robust, beefy character. It's best braised or slow-cooked to allow the meat to become fork-tender and the marrow to melt into the cooking liquid, creating a nutrient-rich broth.