Beef Shin Off The Bone
Dry-aged grass fed Beef Shin off the Bone
Available in 500g slices – contact us if you have any specific requirements
By slow cooking and casseroling grass fed dry-aged Shin off the Bone, we believe you will reach true beefy heaven. One of the easiest routes to intense gastronomic pleasure! The beef shin comes from the front and rear shanks of the animal. The shanks or shins do probably the largest amount of work on a beef carcase, meaning the muscles are full of connective tissues and are very tough before cooking.
Take your shin – either in slices through the bone or off the bone, or diced off the bone – and cook very low and very slow. Magic happens. Alchemy even … all of the fibres and gelatinous connections break down into unctuous, sticky, melt-in-the-mouth gorgeousness.
Next time you need a sublime casserole, buy shin online from Northfield, or pick up at Borough Market, or order some online for local delivery. You will not be disappointed.
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This small muscle is one of the cheaper cuts that packs a whole lot of flavour! Steaks are roughly 200g each. Feel free to contact us if you have any queries or specific requests.
The Sirloin steak is cut from the sirloin joint which runs the middle length of the animal, with the filet (Undercut) beneath it, this is the most valuable combination. This is why cattle with long backs are so sought after in pedigree breeding. It is the equivalent of the saddle in Lamb, Mutton or Venison. [...]