Beef Shin On The Bone
One of our slow cooking kings!
Available in 1kg packs – contact us if you have specific requirements or any questions.
Out of stock
Slow cooking and casseroling grass fed dry-aged Beef Shin on the Bone is one of the best ways of achieving beef heaven! As master butchers we obviously love the prime cuts of dry aged beef.
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 Beef Shin on the bone – either in slices, 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.
Only logged in customers who have purchased this product may leave a review.
Onglet, also known as hangar steak, is one of the lesser known, better value steaks. In France and throughout continental Europe it is the classic choice of steak for Steak Frites. It is a lean, rope-shaped muscle running along the diaphragm behind the beef filet. As Onglet is technically offal rather than meat, it does [...]
A well hung, grass fed T-bone Steak is one of the ultimate beef sharing steaks. It consists of the sirloin with its creamy fat cover on one side of the vertebral bone, and the fat juicy filet steak on the other side of the bone. We hang and then dry age whole grass-fed t-bones in [...]
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.