From our Sandbach counter
Shin Beef
£6.25
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Beef shin is a traditional slow-cooking cut with rich flavour, ideal for stews, casseroles and hearty dishes. Find shin beef at The Butcher’s Blade in Sandbach, Cheshire, for comforting meals that benefit from gentle cooking over time.How to cook: Brown the beef first, then simmer slowly in stock or gravy with onions, carrots and herbs until tender. It also works well in a slow cooker or as a base for a rich beef stew.Perfect with: Mashed potatoes, dumplings, root vegetables or crusty bread. Slow cooking helps the meat become tender and develops a rich cooking liquid.For classic slow-cook beef from your local Sandbach butcher, shin is a versatile choice for family meals and weekend cooking.
Shin Beef from The Butchers Blade in Sandbach. Shin beef suits a stew or braise when you have time for a slower meal. Build your shopping list around your recipe’s vegetables and cooking liquid, then choose the amount of meat that fits your portions and pot. A quick pan-fry is not the same approach as patient covered cooking.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“We regularly use the Butcher’s Blade in Sandbach and we have always been impressed on the quality of the produce on offer. Lee is welcoming and always happy to have a chat and explain the different cuts of meat and specials on offer.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Shin Beef
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Let the gelatin work
Shin is packed with connective tissue that melts into a glossy sauce. Keep it in big pieces, cook it low and slow, and do not rush it.
What goes with it?
Beef and ale stew with suet dumplings, or a ragu over pappardelle. Côtes du Rhône or a brown ale.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.