Beef shin

A cut made for slow cooking

Beef shin comes from the lower leg, also known as the shank. It contains connective tissue that responds particularly well to long, moist cooking.

Given enough cooking time, the meat gradually becomes more tender and adds body to the broth or sauce, which is why this cut is commonly used in stews, casseroles and traditional slow-cooked dishes.

How to cook it

You can brown the meat first and then continue with gentle cooking alongside vegetables, stock, wine or the other ingredients in the dish.

It can also be prepared in a pressure cooker to reduce the time needed to achieve a tender texture.

The beef shin is supplied cleaned and vacuum packed.

About Tolecarnes

Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.

Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.

During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.

Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.

Frequently asked questions

Which part does beef shin come from?

It comes from the lower part of the leg, also known as the shank.

What recipes is it suitable for?

It is particularly suitable for stews, casseroles and other long-cooked dishes.

How is it supplied?

It is supplied cleaned and vacuum packed.