2x packs Diced Beef Shin, 440g

Fantastic for everyday stews

Availability: In stock

Regular Price: £14.00

Special Price: £10.00

CODE: D1602
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  (765 reviews)     
A fantastic slow cook cut, pared from the bone and made ready for your stew pot by our butchers. Great flavour, great value, and a delicious old-fashioned bite to the meat once casseroled - the seams of fat and collagen-rich tissue melt away, enriching your gravy.
  • Boneless shin, hand cut and diced from the flavoursome hindquarter
  • Taste the depth of fully matured, grass-fed beef flavour in your everyday curries and stews
  • Just cook slowly and gently with liquid to unleash its taste and tenderness!
Box Contains:

    • 2 packs Diced Beef Shin (pack weight 440g)

SAVE £4.00
2x packs Diced Beef Shin, 440g
Frozen at the peak of perfection
Storage Conditions: Store at < -18ºC (Supplied frozen)
Recommended Shelf Life once defrosted: Store between 0 - 2ºC - Use within 24 hours
Ingredients Diced Beef Shin

Nutritional Information: (typical per 100g): Energy: 586 kJ / 140 kcal, Fat: 6.4g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 21.4g, Salt: 0.14g
Prepare the Meat:
At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature.
Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3.
About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.

Sear for Flavour:
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over.
Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.
Add the Liquid: After searing the vegetables, place the meat back in the pan.
Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves.
Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as 'deglazing'. Avoid boiling too quickly as this can make the meat stringy.

The Cooking Process:
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.

Test the Meat:
Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.

99% of customers liked this product (765 reviews)

Posted Rating Comment Company Comment
The best diced beef I have ever used
Usual top quality product tender and tasty
Made a. Very tasty beef casserole melted in mouth
Have used one packet , it made a very tasty
I have only used one so far. it was very good quality.
Really tasty, nice cut of beef for slow cooked dishes
Delicious in stew.! Excellent quality.
I was unsure what Beef Shin would be like but I followed the cooking instructions and it was melt in the mouth delicious.
Perfectly satisfactory and enjoyable
Excellent service. Order delivered at time given and frozen. Meat of excellent quality and taste.
Made a great casserole, we buy regularly
Lovely in stews and casseroles
The meat is so much tastier than supermarket meat. Good service too being able to choose when product is delivered.
Slow cooked, the shin beef makes an excellent casserole.
Nothing better. Delicious slow cooked.
Excellent quality and value for money
Only ever buy shin beef from you.
Very good indeed...excellent stew
The meat was so tender cooked in the slow cooker.
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