Product Catalog & Wholesale Cuts
Shop premium Australian beef heel muscle (lõi rùa) and flower shank at VN Pure. Exquisite texture with intense marbling and crunch. Perfect for hotpot, pho, and gourmet dishes.
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While the standard beef shank is a popular go-to for hearty stews, the Flower Shank (Bắp hoa tay) and Heel Muscle (Lõi rùa) are the ultimate hidden treasures highly sought after by true meat connoisseurs.
Flower Shank: Tucked deep within the front shank of the beef, this premium cut stands out for its intricate network of thin, web-like tendons. When sliced, it reveals a beautiful, flower-like pattern.
Heel Muscle: Located at the core of the hind shank, this cut is exceptionally rare—with only two small pieces available per cattle. The tendons in the heel muscle form a unique spiral pattern, delivering a distinctively crunchy, springy, and melt-in-your-mouth texture.
Sourced directly from certified Australian farms, these cuts retain their natural, rich sweetness and signature aroma. Thanks to the perfectly balanced and evenly distributed tendon structure, the meat never becomes dry or fibrous when cooked.
At VN Pure, we don't just sell beef; we deliver an elite culinary experience:
Rigorous Selection: Every single piece of flower shank and heel muscle is meticulously trimmed. We guarantee perfectly shaped cuts with prominent tendon patterns and deep-red lean meat, completely free of excess fat.
Original Freshness: Utilizing advanced flash-freezing technology, we preserve the natural muscle fibers and lock in the sweet juices. Upon thawing, the meat retains its vibrant red color and flexible texture, just like freshly slaughtered beef.
Chef-Standard Cutting: We offer complimentary customized prepping services—whether you need paper-thin slices for hotpots and pho, or whole blocks for boiling and marinating.
To fully elevate these ultra-premium cuts, VN Pure’s culinary experts recommend three cooking methods that perfectly showcase their one-of-a-kind "tender-crisp" texture:
Hotpot Shabu-Shabu & Pho: Slice the meat paper-thin. When your hotpot broth or pho soup is boiling hot, flash-dip the flower shank slices for just 10–15 seconds. As the meat gently curls and the tendons bloom, you’ll experience a heavenly contrast of tender sweetness and a satisfyingly crisp bite.
Lemongrass & Ginger Steamed Beef: Keep the cut whole and steam it with fresh ginger, onions, and lemongrass. Once cooked, slice it thinly and pair it with ginger fish sauce or a bold pineapple-anchovy dipping sauce (Mắm nêm). The pure, natural sweetness of premium Aussie beef combined with aromatic herbs is guaranteed to captivate anyone.
Green Peppercorn Fish Sauce Marination: Boil the crunchy heel muscle until it is just cooked through, then submerge it in a chilled mixture of premium fish sauce, sugar, garlic, chili, and fresh green peppercorns. After 2–3 days, the tendons transform into a gelatinous, crunchy texture that is deeply infused with savory flavors—making it an elite appetizer for any party.
