Rich & Perfect for Slow Cooking
A flavourful lower-leg cut with lean meat and natural connective tissue. Firm when raw but becomes beautifully tender and rich when slowly cooked. Ideal for soups, stews, pepper soup, braising and pressure cooking.
What to expect from this cut:
Meaty with natural sinew: Expect lean (with some fat depending of size and breed of animal), deep-red beef with white or silvery connective tissue running through it. This is a normal characteristic of shin, not excess fat.
Rich, beefy flavour: The cut develops a full-bodied flavour during cooking, making it particularly good for Nigerian soups, stews and broths.
Best for slow cooking: Shin starts out firm and needs time for its connective tissue to soften. With sufficient cooking, it becomes tender and succulent, and the cooking liquid gains body.
Whole or cut into portions: The whole shin shows the long muscle and its natural outer membrane, while cut portions reveal the meat and connective tissue inside. The amount of visible sinew will vary from piece to piece.
Beef shin naturally contains visible connective tissue and membrane. This is a characteristic of the cut and not excess fat or poor trimming.
🥩 Beef notice: Marbling, fat content, colour and tenderness naturally vary. Product images are illustrative and do not guarantee the exact appearance, marbling or fat distribution of the cut supplied.
