A beautiful bone-in cross-cut shin of beef, intense, tasty and high in gelatine – perfect for stews, casseroles and proper tasty one-pots. With the added punch and indulgence of a little bit of bone marrow.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 600g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Braise for 2 or 3 mins, place into a casserole dish, fry some onions, ginger and carrots, and celery for 5 mins, then add a couple of glasses of red wine, allow it to come to a boil then transfer into the casserole dish. bake in the oven for 3-4 hours at 160°C. Serve with some creamy mash.Check out more recipes
You've maybe heard of osso bucco, which is the veal equivalent - a Milanese speciality with veggies in a white wine broth