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Old Cow - Beef Shin

No Reviews
Old Cow Shin Steak
Old Cow Shin Steak

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

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

Pasture For Life Certified
Limited Availability
dry-aged
£13.00
(0 in basket)

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

Our Lincoln Red 'Old Cow' has grazed for its whole life with the Yarn Hill Herd on the meadows and marshes at Iken, next to the River Alde. The Yarn Hill Herd is certified under the National 'Pasture for Life' accreditation scheme.

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.

Our next Old Cow will be available to buy at The Aldeburgh Food & Drink Festival in September 2025, or online later in the Autumn.

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🗓️ This product will only be available for delivery on Thursday 24 July or collection from our Aldeburgh shop from Thursday 24 July - Saturday 26 July. Please ensure you select the correct date when you checkout.

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 dedication and exceptional farming partnerships. Sourced from the Yarn Hill Herd, we’ve worked alongside farmers in Iken by the River Alde to create something truly remarkable. These grass-fed Lincoln Reds, certified under the National ‘Pasture for Life’ accreditation, live freely for 5 to 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 shine in every bite.

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