Yorkshire Diced Shin Beef


Beef shin comes from the fore shank of the animal and, due to the the vast amount of work the muscle does, it is full of connective tissues which makes the meat very tough. This means shin benefits from being cooked low and slow in order to break down all the fibres and turn it into gelatinous meat which in turn thickens the sauce in which it is cooked.

Beef shin is generally a very cheap cut because of the long cooking time required and is sometimes seen as undesirable – but the results are well worth the wait.

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1kg, 500gm