Cooking a shin of beef slowly produces some really fantastic comfort food. A generously-rich meat content, the shin is full of flavour. Its inter-muscular fibres break down beautifully when cooked low and slow, leaving an unforgettable taste behind.
Beef shin is cut from the bottom portion of either the front or rear leg. As it’s a working muscle, it contains a high amount of connective tissue. However, this tissue breaks down beautifully when slow-cooked.
To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.
The hard-working tissue breaks down beautifully when slow-cooked.
Our highly-experienced butchers work very closely with our select purveyors. This allows them to ensure that the quality of meats is pristine year-round. We source from small farms around Ireland to bring you limited amounts of special cuts that are not found anywhere else.
Our specifically bred beef is fed on a natural grass diet and is marbled to produce an unforgettable flavour. It’s also aged on the bone in our onsite dry-aging chambers using methods unique to Higgins Family Butcher for up to 120 days.
While we don’t do what we do for awards, our great success is a source of pride for everyone that is responsible for it including our butchers, apprentices, cash-desk assistants, sales reps and van drivers. We are each humbled that you, our valued customers, continue to come back to us year upon year. So thank you.