What's the beef cut with solid, thick bone? I need a cut of beef with very specific requirements. I'm interested in bone first:


It should have it medullary cavity approximately in the size of a small finger.
It should have compact (dense, cohesive) bone walls as thick as possible.
It should be cut perpendicularly to the bone, in a way that does not create fracture.


Seasoning and cooking it to preserve bone strength may be a  follow up question, but it is out  of scope for now. Now I want to know:

What cut I should ask a butcher for?

I want meat and bone, for specific aesthetic purpose. I want it to be edible, but artistic vision comes first.
You're doing it wrong&trade;.

Your question is, essentially, "What code-word should I use to tell my butcher to give me a cut of beef with properties X, Y and&nbsp;Z?" Don't do that. Just go to your butcher and describe what you want.

Quite apart from anything else, the cuts of meat that, say, a British butcher understands will be different to the ones that and American butcher understands and you haven't told us what language your butcher speaks.