Whole Beef Shin on the Bone – "Thor’s Hammer" for Slow Cooking, BBQ & Smoking
A whole beef shin on the bone, expertly prepared by our butchers to expose the rich marrow inside, delivering deep flavour and an impressive visual appeal. This slow-grown, heritage breed beef is dry-aged for over 28 days, intensifying its natural umami character and tenderness. Also known as "Thor’s Hammer," this cut is a favourite among BBQ enthusiasts, pit-masters, and slow-cooking fans, delivering fall-apart, succulent beef when cooked low and slow.

Perfect for:

• Slow-cooking & braising – Think boeuf bourguignon, red wine-braised beef shin, or rich stews
• Barbecue & smoking – A centrepiece-worthy cut for low and slow BBQ
• Mexican-style beef shin – Serve in tacos, burritos, or shredded with refried beans & corn tortillas

Chef George Ryle Inspires
"An overnight rub or marinade followed by several hours in the smoker brings out the best in this cut. Once a good bark has formed, I always suggest wrapping the joint in parchment paper to lock in moisture. By the end of the cook, the beef will be falling off the bone, ready to be stuffed into a brioche bun with slaw and BBQ sauce.

For a Mexican-inspired twist, marinate it with chilli, cumin, and citrus before smoking, then serve with refried beans, warm tortillas, and salsas ranging from mild to fiery.

If you prefer oven cooking, this cut works beautifully in a slow-braised dish. Braise it in red wine with mirepoix, smoked bacon lardons, fresh bay leaves, and thyme, for a luxurious take on boeuf bourguignon. Cooking on the bone intensifies the flavour, making it an unforgettable centrepiece."