Shin of Beef
“When a shin of beef is slow cooked, magic happens – this is simple, warming and delicious” Jamie Oliver
This is a great value cut taken from the front lower leg of the animal. Due to the connective tissue, this cut is commonly braised or slow cooked to tenderize the meat. If you cook this long and slow you will be rewarded with a melt-in-the-mouth beef which packs a full favour punch at a great price.