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Old Cow - Beef Shin

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Old Cow Shin Steak
Old Cow Shin Steak
Gerard King

Gerard's Suggestion

"You could cook this for ages; both texture and flavour will only get better. Simply perfect for a winter stew."

Old Cow - Beef Shin

No Reviews
Pasture For Life Certified
Limited Availability
dry-aged

Rich and deliciously thick slices of Old Cow - perfect for a slow cooked, wintery Sunday lunch

£13.00
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Shipping calculated at checkout.

This ‘Old Cow’ is a 10 year old Belted Galloway that has grazed on untouched pasture for its whole life with the Carr Farm herd, next to the River Waveney. The Carr Farm herd is certified under the ‘Pasture for Life’ accreditation scheme.

Why you will love our Old Cow - Beef Shin...

  • Grass fed over a long life to develop deep, rich flavour and creamy veins of fat
  • Perfect for slow cooking
  • Dry aged for 8 weeks

This is real stewing steak. Shin contains connective tissue that when cooked down, produces a delicious gelatinous texture that creates wonderful gravy and consistency to your stew. Shin needs a minimum of 4 hours in the pot/oven. We slice into thick slices so they stay in good size pieces through cooking.

200g-300g per person. Amazingly rich and delicious.

Due to limited availability, you can choose from the following options when you checkout:

Delivery on Thursday 6 November

Collect from our Aldeburgh shop between Thursday 6 November and Saturday 8 November.

Gerard King

Gerard's Suggestion

"You could cook this for ages; both texture and flavour will only get better. Simply perfect for a winter stew."

Want to know more?

Our Old Cow Beef is a product of both dedication and exceptional farming partnerships. It is sourced from one of two herds we work with specifically to produce this wonderful meat: traditional-breed Lincoln Reds from the Yard Hill herd at Iken, and Belted Galloways from the Carr Farm herd on the River Waveney. These grass-fed cattle live freely from 5-12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth of flavour.

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