Beef Shin

Beef Shin – Deeply Flavoured and Ideal for Slow Cooking

Beef shin, also known as shank, is a cut taken from the lower leg of the animal. This hardworking muscle is rich in connective tissue and collagen, which, when cooked slowly, breaks down to produce a tender, gelatinous texture and a deep, beefy flavour.

Key Features:

• Cut Variations: Available bone-in or boneless, and can be sliced into medallions or diced for various culinary applications.

• Cooking Methods: Best suited for slow, moist cooking techniques such as braising, stewing, or slow roasting. These methods allow the connective tissues to break down, resulting in tender, succulent meat.

• Flavour Profile: Offers a rich, beefy taste that intensifies with slow cooking, making it a favourite for hearty dishes.

• Nutritional Value: High in protein and collagen, contributing to its rich texture and flavour.

Culinary Applications:

• Stews and Casseroles: Ideal for traditional dishes like beef bourguignon or goulash, where slow cooking enhances flavour and tenderness.

• Soups and Broths: The bones contribute to rich, gelatinous stocks, perfect for soups and sauces.

• Ethnic Cuisines: Commonly used in various global dishes, such as Mexican birria tacos or Asian-style slow-cooked beef.

Whether supplying to restaurants, catering services, or retail, beef shin offers a cost-effective, flavour-rich option that meets the demands of diverse culinary traditions.