Beef shin

Beef shin

  • Free range Free range
  • Grass fed Grass fed
  • Native breed Native breed
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A beautiful boneless shin of beef, intense, tasty and high in gelatine – perfect for stews, casseroles and proper tasty one-pots.

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.

Quick recipe ideas

Dice the shin and brown 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 blue cheese mash.

Check out more recipes

Why isn't shin widely available?

Essentially it’s never been that popular. It doesn’t have a sexy name, but is up there with brisket and oxtail as the most underappreciated, flavoursome beef cuts.

A second generation butcher, it's a family affair for Matt Waller

Local tasty produce

Beef shin

Beef shin


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