In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon.
Beef shin is from the fore or hind leg and is a very hard working muscle. It is for this reason that it tastes so good and is incredibly tender. It does however require long slow cooking to break the tight muscle fibres down. Suitable for home freezing.
Shin beef is also known as gravy beef and is from both the front and hind legs. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups.
Beef Shin. Also known as the shank, this is a cut of beef taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.
Leg. The leg is similar to shin, so cook it slowly in plenty of liquid.
Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such as stews, casseroles, soups and stocks. The chuck produces a fairly lean cut which is often sold as chuck steak and diced chuck. It is suitable for braising, stewing and used for pie fi llings.
Leg & Shin - Generally sold as stewing steak it is best suited for long, slow cooking to breakdown the high proportion of connective tissues and denser fibres, it also makes for thick sauces and gravy. Brisket - usually sold 'boned and rolled', and sometimes salted.
What is the tibia? The tibia is your shin bone. It's the second longest bone in your body, and it's an important part of your ability to stand and move. Your tibia also supports lots of important muscles, tendons, nerves and ligaments.
What is Beef Shin? Beef shin (or shank) is a cut from the lower leg. The shin muscle is used a lot by the cow and has a lot of connective tissue to support it, which means it lends itself particularly well to slow cooking. The tissue breaks down slowly and develops a mouth-watering taste and fantastic flavour.
The Beef Shin is a bargain cut which is becoming increasingly popular for slow cooking and makes a delicious casserole dish. Cut from the foreleg with the bone removed, shin supplies meat with rich, full and deep flavours.
Also known as the “butcher's steak”, the hanger is prized for its flavour and is from the upper belly.
The Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This hard working muscle starts tough, but the right treatment will yield a tender and decadent final dish.
Angus Pure cattle are raised in the lush grazing regions of Southern Australia, and are antibiotic and hormone growth promotant free. Modern consumers are seeking more ethical, natural meat options, while still focusing on premium eating quality.
Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes.
Sirloin steak, rump steak, topside, silverside, and beef brisket are just a few of the beef cuts you can buy online at Campbell's Meat. With so many different cuts readily available on the market, you can create a wide range of dishes - from a traditional Britsh Sunday roast to an exotic curry.
Australians either really love or really hate silverside (also known as corned beef).
Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.
It is ideal for people who look for good value cuts, similar to Ox cheeks, shin is absolutely fantastic when slow cooked in a casserole, the cut has tons of flavour created by the glutinous membrane that runs through the meat, this melts away during cooking leaving the most tender, flavoursome meat imaginable.
Beef shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising.
Shin Bone-In is a cut of Beef extracted from the lower section of the cow's leg. These lateral portions of the shank are so cut that they leave the bone and bone marrow intact. The other name for the cut 'Ossobuco' comes from Italian, literally meaning 'bone with a hole'.
Middle English shin, from Old English scinu "fore part of the leg below the knee; shinbone," from Proto-Germanic *skino "thin piece" (source also of Dutch scheen, Middle Low German schene, Old High German scina "shin," German Schienbein "shin, shinbones"), from PIE root *skei- "to cut, split." Shinbone, shin-bone is ...
Tibia (the larger shinbone) Fibula (the smaller shinbone) Tibialis anterior (muscle) Tibialis posterior (muscle)
Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
Marbling between the muscles, not the surface fat, indicates a good cut for slow cooking. Cuts of beef used for slow cooking include beef cheek, short rib, feather blade and oxtail. Browning the meat prior to slow cooking caramelises the meat and adds flavour.
Chuck steak & blades
It's also commonly referred to as a braising steak here in the UK, and due to its high fat and flavour content, it is often sold as ground beef.