Beef shin makes the finest stew – as the connective tissue between the meat breaks down into an intensely flavoured pot of deliciousness. The beef shin is one of the hardest working muscle groups, so slow cooking is the only way to go. However, it’s the connective tissue of beef shin that adds a richness and velvety texture that can’t be beaten by any other cut of beef.
Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.
We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.