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.

 

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