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.
We source our local beef from Chalcroft Farm near the River Hamble, where the Owton family has farmed for over 750 years.
The beef is aged 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. They include 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.