Grass fed beef shin on the bone

Grass fed beef shin on the bone

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Shin .is the lower end of the leg of beef cattle, cut from the top of the foreleg. This is a bargain cut that is quite delicious if cooked very slowly in a flavoursome liquor. Essential for making proper beef stock.
Our Price: £11.60

Availability: In stock

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Our Price: £11.60

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Portions: We recommend 1 portion per 500g, depending on appetite and recipe

Cooking method: On the bone it can be braised with wine and vegetables; off the bone it makes an excellent stew. Cross sections of the shin can be prepared 'osso bucco' style - cooked very slowly with wine, herbs and tomatoes, until the meat is completely tender. To make beef broth, poach the shin slowly for 3 to 4 hours in liquid, with root vegetables. Strain the stock and add chopped herbs a few minutes before serving.

Storage: Your meat will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste. We hang our beef on the bone for 4 - 6 weeks to develop the flavour, and improve the tenderness, then freeze it when it is perfect to preserve it in peak condition. Our meat is dry hung on the bone to draw out moisture so it is just as good frozen as it would be fresh. We freeze it in convenient size freezer packs, which means you can take out the amount you need and never have to waste any food. To thaw a pack, simply drop the thick protective vacuum pack in cool water, and it will thaw in a few hours giving you maximum convenience and flexibilty. We recommend that you store your Pheasants Hill Farm meat in your freezer. Once defrosted, we recommend you consume your meat within 3 days,