Beef shin is taken from the bottom portion of either the front or rear leg. Coming from a working muscle, the meat contains a high amount of connective tissue.
Like beef cheeks, this tissue breaks down when prepared using slow, moist cooking methods such as casserole or braising, leaving a flavoursome tender meat that falls away under the slightest touch from the fork.
We offer you the shin in the following variants:
1. Whole boneless.
2. Cross section with the bone in.
Please choose your preference from the drop down menu.