Cut from the upper hind leg, the Bone-In Wagyu Hindshank is a collagen-rich, slow-cooking masterpiece that transforms with time, heat, and technique. Dense muscle wrapped around a marrow-filled bone delivers bold, concentrated flavor and a silken, gelatinous texture as the connective tissue melts into deeply savory richness. Ideal for chefs crafting elevated braises, reductions, or refined osso buco-style presentations; this cut offers both rustic substance and Wagyu sophistication in every fall-apart forkful.