Australian Beef shin: Beef shin comes from the forequarter. A well-flavored cut from the leg which is sold as bone-in or boneless medallion-shaped pieces of meat. It is an affordable cut that is preferred worldwide. Beef shin contains some gristle and connective tissue and when cooked long and slow the gristle turn into jelly which gives it the wonderful rich beef flavor. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat.
It is the most preferred beef cut for tasty casseroles and curries as it will thicken up the sauce itself, and it can be cooked also with yogurt or enjoyed with vegetables. Beef shin needs to be cooked ‘low and slow’ in order to tenderize the meat. Beef shin meat becomes fall-apart tender when sufficiently slow-cooked. A taste well worth the wait. It can also be marinated overnight in your choice of dressing and herbs.
Contains: “1 Kg” Australian Beef Shin Boneless Chilled
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