Focus on Scotch Beef PGI cuts, joints and offal: hind leg/shin

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Comes from the bottom of the hind leg. The Scotch Beef muscles of the shin have a very high proportion of connective gristle. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase size.

Approximate yield

2.5kg. 50 - 60% waste is possible.

Preparations

May be sliced and sawn across the marrow bone, or is fully boned and trimmed of excessive heavy gristle and external fat.

Uses

Shin requires extended, long, slow, moist cooking. Ideal for braising on or off the bone.

Cooking techniques

Boil Stew

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: hind leg/shin
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Quality Meat Scotland

QMS

Standard Supplier 15th June 2016

Focus on Scotch Beef PGI cuts, joints and offal: hind leg/shin

IN ASSOCIATION WITH