Beef Thor’s Hammer (Bone-In Beef Shank), Chilled, Vacuum-Packed

Beef Thor’s Hammer – Premium Latvian Bone-In Beef Shank for Low & Slow Cooking

CEPLĪŠI M.S. Beef Thor’s Hammer is a specially prepared bone-in beef shank sourced from carefully selected cattle raised in Latvia. Featuring a long, exposed bone and a substantial meaty section at one end, this impressive cut is known for its rich beef flavour, collagen-rich connective tissue and exceptional suitability for BBQ smoking, slow roasting and braising.

Beef Thor’s Hammer is prepared from the beef shank. Its distinctive hammer-like shape is created by trimming the upper section of the bone while retaining the meaty portion at one end.

This dramatic presentation makes Thor’s Hammer particularly popular among BBQ enthusiasts and for special-occasion dining.

The shank muscles are actively used during the animal's life, resulting in a dense structure and substantial connective tissue.

Unlike premium quick-cooking steaks such as Ribeye, Striploin or Tenderloin, Thor’s Hammer requires long, gentle cooking.

During slow cooking, collagen gradually converts into gelatin, helping the meat become tender, succulent and rich in flavour.

Characteristics of CEPLĪŠI M.S. Beef Thor’s Hammer

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Distinctive Hammer Shape. A long, exposed bone with a substantial meaty section creates an impressive appearance.

Rich Beef Flavour. Shank muscles deliver a distinctive, full-bodied beef taste.

Collagen-Rich Connective Tissue. Slow cooking transforms the texture and helps create tender meat.

Bone and Marrow. Can add depth of flavour to the meat and cooking juices.

Ideal for BBQ Smoking. Particularly suitable for low-and-slow cooking in a smoker.

Impressive Presentation. Ideal for celebrations, special events and restaurant menus.

Why Choose Beef Thor’s Hammer?

Thor’s Hammer is a distinctive cut for customers seeking both high-quality beef and an impressive cooking experience.

It is particularly suitable for BBQ enthusiasts using smokers, ceramic grills and other low-and-slow cooking equipment.

Patience is essential. The meat needs sufficient time for the connective tissue to soften.

When properly prepared, the beef becomes succulent, tender and easy to shred or serve directly from the bone.

Culinary Uses

Smoked Beef Thor’s Hammer. Slowly smoked beef shank with a distinctive smoky aroma.

Low & Slow Beef Shank. Gently cooked until the meat becomes easy to separate from the bone.

Oven-Roasted Thor’s Hammer. Slow-cooked in a covered roasting dish with stock, root vegetables and herbs.

BBQ-Glazed Thor’s Hammer. Finished with a favourite BBQ sauce or glaze.

Pulled Beef. Shred the cooked meat for burgers, sandwiches or wraps.

Celebration Roast. Serve the whole cut for a memorable centrepiece.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Thor’s Hammer in a BBQ Smoker

1. Prepare the Meat. Remove it from the vacuum packaging and pat dry. Check for bone fragments.

2. Season. Apply coarse salt, freshly ground black pepper, garlic powder or your preferred BBQ seasoning.

3. Preheat the Smoker. Aim for a cooking chamber temperature of approximately 110–130°C.

4. Begin Smoking. Place the meat in the smoker and cook until a well-developed bark forms.

5. Continue Cooking. If necessary, wrap the meat in food-safe BBQ paper or foil with a small amount of beef stock.

6. Monitor Internal Temperature. Particularly tender shank meat is often achieved at approximately 92–96°C, although tenderness is the most important indicator.

7. Check Texture. The thermometer probe should slide into the meat with minimal resistance.

8. Rest. Allow the meat to rest for approximately 30–60 minutes while maintaining safe holding temperatures.

9. Serve. Present the cut whole on the bone or shred the meat.

How Long Does Beef Thor’s Hammer Take to Cook?

BBQ smoking often takes approximately 6–10 hours or longer.

The exact cooking time depends on weight, muscle structure, bone size, smoker temperature and cooking method.

Use actual tenderness rather than cooking time alone to determine when the meat is ready.

Serving Suggestions

Beef Thor’s Hammer pairs well with mashed potatoes, roasted potatoes, grilled vegetables, creamy polenta and traditional BBQ side dishes.

Serve with a rich beef sauce, BBQ glaze or the meat juices collected during cooking.

Product Information

Product name: Beef Thor’s Hammer (Bone-In Beef Shank), Chilled, Vacuum-Packed.

Alternative name: Beef Thor’s Hammer.

Cut: beef shank.

Cutting style: specially trimmed bone-in shank with a long exposed bone.

Product type: fresh, chilled, bone-in beef.

Ingredients: beef and bone.

Characteristics: rich beef flavour, collagen-rich connective tissue and distinctive hammer shape.

Uses: BBQ smoking, slow roasting, braising and pulled beef.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight, including bone.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.