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shin of beef

Shin of beef is a cut taken from the lower leg of the cow, known for its dense muscle fibres and high collagen content. While it is tough when raw, slow cooking transforms it into tender, flavourful pieces that hold their shape well. The melting collagen gives the cooking liquid a naturally thick, silky texture, creating a rich and satisfying gravy without the need for extra thickeners. Its firm texture makes it ideal for stews where you want the meat to stay as neat chunks rather than shredding apart.

Shin of beef has a clean, intense beef flavour that shines in slow-cooked dishes. It absorbs aromatics, herbs, and stock beautifully, enhancing the depth of the stew while keeping the dish light and not overly fatty. This cut is especially popular in classic European stews, curries, and soups where a hearty, structured meat and naturally thickened sauce are desired, offering both substance and refinement in every bite.
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