Originally Posted by
rowdyhillrambler
Most people tend to use the shank to grind up for either sausage or simply ground. The shank is, basically, the calf muscle. There is really no point in trying to cut away them meat from the bone. Although, what most do not do is to cook the shank. It is absolutely life changing if braised long and slow.. Can be used for stock, but next time you are butchering a deer, save the shank and give braising a try. It is amazing.
I have a couple of good bone saws, look similar to a hacksaw. A good investment if you are going to do quite a bit. They are not super expensive, and i think necessary for getting the most meat.
There is a catalog you need to order called The Sausage Maker. It is a catalog i order a lot of stuff thru.