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Essentials

Grass-Fed Beef Shin

5.0
Grass Fed Beef Shin
Grass Fed Beef Shin
Gerard King

Gerard's Suggestion

"Beef rendang, a thick, coconutty curry from Malaysia is one of my favourites to cook with shin. It has masses of delicious flavours – ginger, lemongrass, cumin, coriander and fennel and just a hint of heat from the dried chilli. "

Grass-Fed Beef Shin

5.0
slow-grown
traditional breed
pasture-fed

Great for stews and curries, we cut our shin into large slices to it holds its gelatinous texture during a long cook

£14.00
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Why you will love our Grass-Fed Beef Shin...

  • Cooking long, low and slow to release the deep flavour
  • Gelatinous and wonderfully tender
  • Heritage Breed beef from a small Suffolk farm

Beef shin is terrifically tender. During a long, slow cook it falls apart beautifully to reveal a deliciously rich, unctuous meat thanks to its natural collagen.

Our shin comes from Traditional Breed beef raised on unspoilt pasture here in Suffolk. We hang the carcass for up to eight weeks before expertly butchering. The shin is an absolutely classic cut for stews, ragus, hot pots and curries. We tend to cut our shins into larger rather than small pieces. This means that whilst they still tenderize and break down perfectly, each piece retains some texture and form after a long cook.

Allow 200-300g per person

Gerard King

Gerard's Suggestion

"Beef rendang, a thick, coconutty curry from Malaysia is one of my favourites to cook with shin. It has masses of delicious flavours – ginger, lemongrass, cumin, coriander and fennel and just a hint of heat from the dried chilli. "

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say