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Beef Shin


This is a great value cut that needs long, gentle cooking.  From the lower part of the leg, beef shin with all its connective tissue rewards the patient cook with a really tasty, sticky, saucy casserole. Order on the bone for added richness from the marrow. Can be ordered as a 1 kg piece off the bone or 1 kg on the bone sliced into 1 inch thick slabs. 


Please note, 1 kg on the bone weight includes both the bone and meat weight. See our serving size recommendations below.


Available for delivery:

Tuesday to Saturday

Cooking Instructions

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after!

TO COOK Can be stewed or braised at a simmer for 2hrs but for melt in your mouth meat cook on really low temperature for 4 to 6hrs. Either way, slowly stew beef shin with plenty of liquid i.e. red wine, beer or water and some stock vegetables and herbs.

SERVING SIZE BONE-IN approx. 350g per person. The bone in beef shin is rather large and you may find you'd like to order 2 kg depending on your appetite and quantity of other ingredients in your final dish. Either way, you can't go wrong with left-overs.

SERVING SIZE BONELESS approx. 250g per person.

See our recipe suggestion for sticky beef shin rounds here

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.