Our butchers prepare the shin by removing from the bone and dicing. This cut is exceptional and luxurious when used in pies, stews and casseroles. The slow cooking process benefits by tenderising 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.