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Native Breed Beef Shin

Shin is a full-flavoured cut from the leg which we sell as boneless medallion-shaped pieces of meat, perfect for rich and tasty stews and casseroles.

Shin is a full-flavoured cut from the leg which we sell as boneless medallion-shaped pieces of meat, perfect for rich and tasty stews and casseroles.


£5.69£11.38

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We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box. Our delivery service allows you to pick a delivery date in advance when you reach the checkout. We are currently trying to restrict our delivery days to Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.

Delivery is free on orders over £45.

 

Restricted Areas

Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. These are: Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16 Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 - Northern Ireland

FREE LOCAL DELIVERY

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for free delivery. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.

Our butchers tips

Many people turn straight away to the aptly named stewing steak when making a stew, pie filling or casserole dish, but what about shin beef?

Shin comes from very much lower down on the animal than stewing steak, which generally comes from the shoulder, and for this reason carries more weight and so tends to be tougher. Along with this toughness, though, comes a lot of flavour. The muscles of the shin need to support a great deal of weight and so have lots of connective tissue which, if sufficiently cooked, will break down and melt to create a flavourful gelatinous sauce. As Delia says of shin beef in her “Complete Cookery Course”, “for an old-fashioned brown stew, I wouldn’t use anything else.”

I have experimented with both beef shin and stewing and braising steak and although it takes a little longer to cook, if you’re looking for that beefy, velvet gravy and melt in the mouth texture, it’s the one to choose.

You can buy beef shin on or off the bone. Buying off the bone gives you the convenience of being able to dice or slice it for a pie filling or stew. Leaving the bone in will give you the benefit of some delicious and healthy marrow that will add a further beefy richness to the sauce in a casserole.

When you have your shin beef in front of you, don’t make the mistake of trimming of the sinewy tissue as this is what will give you the gelatinous sauce that you’re looking for.

Beef shin needs a bold full bodied wine to pair with such as Malbec, or if your dish has some spice to it, try a Red Zinfandel.

If you’re looking for beer to match with your beef shin dish, then a good stout will go well.

To cook

Shin can be cut into segments or braised whole. Cook it slowly with red wine, beer, or water and stock.

Try our recipe for shin beef stew.

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