• Beef Shin on the Bone, Whole
  • Beef Shin on the Bone, Whole
  • Beef Shin on the Bone, Whole
  • Beef Shin on the Bone, Whole
  • Beef Shin on the Bone, Whole

Beef Shin on the Bone, Whole 1.6 kg


In stock
  • Each shin weighs approx. 1.6 kg

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We currently have 9 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • cook on the bbq
  • great for home smoking

Product description

A whole beef shin on the bone, expertly trimmed by our butchers to expose the bone and the unctuous marrow inside. Our whole beef* shins are dry-aged in a Himalayan salt chamber, enhancing their depth of flavour. This cut, known as Thor’s Hammer, requires long and slow cooking and has become a favourite among barbecue and smoking enthusiasts.

Chef George Ryle inspires:
"An overnight rub or marinade followed by several hours in the smoker, I always suggest wrapping a smoking joint in several layers of parchment paper once a good bark has formed. The meat will be falling off the bone by the end of the cook and ready to be stuffed inside a brioche bun with slaw and barbecue sauce. Try a Mexican marinade before the smoking and then serve with refried beans, corn tortillas and two or three salsas of varying levels of heat.

This shin can, of course, also be cooked in an oven - providing you have a big enough oven dish! With a mirepoixsmoked bacon lardons, fresh bay leaves, sprigs of fresh thyme, stock and lashings of red wine, one could make a fun variation on a classic boeuf bourguignon. Cooking on the bone will do wonders for the depth of flavour of the dish."

*All Swaledale beef is heritage breed, raised on independent farms and smallholdings scattered across the beautiful Yorkshire Dales. Slow-grown and free to roam on the lush hills and valleys, the result is exceptional beef with a rich, umami taste - dense and flavourful. Swaledale Beef Shin on the Bone is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to ensure it arrives safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

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