DELIVERY IS FREE ON ORDERS OVER £45
Choose your delivery date at the checkout.

FRESH, NOT FROZEN

DELIVERY FREE OVER £45

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FROM LOCAL FARMS

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.

£11.38

Free Delivery over £45. 

£8.95 for orders <£45 – Choose your delivery day at the checkout

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.

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.

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. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £45.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER 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 – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

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 this option. 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.