FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Deep Flavour, Perfect for Slow Cooking
Cut from the hardworking lower leg, beef shin is rich in connective tissue and marbling that breaks down beautifully during long, slow cooking. Ideal for braises, stews, and casseroles, it delivers a deep, hearty flavour with melt-in-the-mouth texture.
Price range: £16.50 through £19.00
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.
Shin can be cut into segments or braised whole. Cook it slowly with red wine, beer, or water and stock.
Only logged in customers who have purchased this product may leave a review.
Jennifer Smith (verified owner) –
Really delicious piece of meat but advertised as bone in and there was
No bone. Otherwise couldn’t fault it.
Harrison Daubeney (verified owner) –
Geoffrey Walton (verified owner) –
Proper meat. Cook it slow.
Leighton Seabrooke (verified owner) –
Simon Laidler (verified owner) –
julian wilkinson (verified owner) –
Quality and service as you would expect
Keep it up
Jw
Sophie Blacklaw (verified owner) –
3 hours of simmering with ginger, shallots and fish sauce and my Pho was as good as you would get in Saigon
Adam Reynolds (verified owner) –
Made adobo, cooked for 5 hours at 120c and it was fall-off-the-bone tender
Shaun Tollett (verified owner) –
Not cheap but great value. Wonderful flavour ans I have now placed further orders with Grid Iron and will continue to do so. Great on time delivery and packaging.
Would recommend, highly.
Jane Maniscalco (verified owner) –
Good price good meat very tasty cooks beautifully
Alan Baxter (verified owner) –
Being Scottish living in London has its drawbacks. They really don’t fully know how to handle these thing like this. There are a few but at eye watering prices. I braised my shin , beef chunks still intact, but just melt, nothing to add to that.
Philip Harris (verified owner) –
andrew duckworth (verified owner) –
The highlight of Xmas eve was the delicious flavour of the beef stew made with this cut
Stephen Wroe (verified owner) –
Good old fashioned cut of beef. Excellent
Jackie McKeogh (verified owner) –
Great for slow stewing, big chunky pieces of meat