Very popular in Asia as a feature ingredient in soups and stews, these are recovered from the lower shank leading into the foot. They can also be used as a more convenient substitute for Calf Foot. The larger of the two photo specimens was 13-1/8 ounces and 12 inches long, the smaller 7-3/4 ounces and 10 inches.
More on Beef Shanks
Buying: Here in California these can be found in the meat section of larger markets serving an Asian community. They are packed on foam trays weighing about 1 pounds. Freezing them for longer storage will not harm them.
Prep: Rinse and cut is about all that's needed. For most recipes you will cut them crosswise about 1 to 1-1/2 inches long, then split the two tendons apart and then split the individual tendons in half lengthwise.
Cooking: For use as a feature item, you need a total cooking time of about 3 hours. For use to enrich soup stock (in place of Calf Foot, for instance) a much longer cooking time is needed. They should nearly dissolve.
Yield: Just about 100%.