Blog · Recipes & how-to
Shank, shoulder or boneless? Pick the right beef cut and your nihari will thank you.
By Hammad Tariq · 6 November 2026 · 2 min read
Shank (nalli) and boneless shoulder are best. The connective tissue melts during long, slow cooking into a rich, silky gravy.
Boneless shoulder or brisket, cooked until it shreds into the grains.
Boneless shoulder with a little fat, minced fresh. Ask for a single or double mince depending on the recipe.
Tell us the dish when you order on WhatsApp, and we'll cut it right.
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