Grass Fed Beef Shin
The Beef Shin is an often overlooked cut, and it’s one of our favourites.
Dry aged on the bone for at least 30 days, it has a deep, scrumptious and unctuous flavour. We leave the bone and bone marrow in the cut, which intensifies the character even further. Cook low and slow, for beef that falls off the bone and melts in the mouth. Beef at its best.
900g
The Beef Shin is an often overlooked cut, and it’s one of our favourites.
Dry aged on the bone for at least 30 days, it has a deep, scrumptious and unctuous flavour. We leave the bone and bone marrow in the cut, which intensifies the character even further. Cook low and slow, for beef that falls off the bone and melts in the mouth. Beef at its best.
900g
The Beef Shin is an often overlooked cut, and it’s one of our favourites.
Dry aged on the bone for at least 30 days, it has a deep, scrumptious and unctuous flavour. We leave the bone and bone marrow in the cut, which intensifies the character even further. Cook low and slow, for beef that falls off the bone and melts in the mouth. Beef at its best.
900g
Delivery or Collection
Online orders are delivered on Friday via Parcelforce or can be collected from Lower House Farm. The cutoff for placing an order for the same week is Tuesday at midnight. Find out all delivery information.
Storage
Your meat will arrive frozen. When it arrives put it straight into your freezer and consume before the best before date on the pack. Once thawed, consume within three days. Why we freeze our meat.
Cooking
Cook low and slow with seasonal veg, red wine and some stock on a low heat for 2-3 hours, until melting off the bone. Serve with creamy mash.
