Our specially trained butchers prepare the shin by slicing it on the bone. This cut is exceptional and luxurious when used in stews and casseroles. A slow cooking process by tenderises this highly flavoursome and economical cut of meat.
Ideal for Pot-au-feu.
All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range.
Responsibly reared in the Glens of Scotland.