Angus Shin
Our beef shin is dry aged for up to 42 days before being meticulously trimmed and diced by our expert team of butchers. The perfect cut for hearty stews and casseroles, shin is best cooked low and slow to achieve meltingly tender, wonderfully rich and full flavoured results.
Hand-cut using the finest traditions of west-country artisan butchery.
Our beef shin is dry aged for up to 42 days before being meticulously trimmed and diced by our expert team of butchers. The perfect cut for hearty stews and casseroles, shin is best cooked low and slow to achieve meltingly tender, wonderfully rich and full flavoured results.
Hand-cut using the finest traditions of west-country artisan butchery.
Our beef shin is dry aged for up to 42 days before being meticulously trimmed and diced by our expert team of butchers. The perfect cut for hearty stews and casseroles, shin is best cooked low and slow to achieve meltingly tender, wonderfully rich and full flavoured results.
Hand-cut using the finest traditions of west-country artisan butchery.