Meat
Shin
Shin is the British retail name for shank—fore or hind leg meat on or off the bone, full of sinew that becomes gelatin in the pot. It is the cut behind beef tea, stews, and many “stewing steak” packs. Cross-cut bone-in shin echoes osso buco; boneless shin cubes suit long braises. It is prized for body in gravy and for thrift with real flavour. Never rush it: brown, cover with liquid, and cook until a spoon cuts the meat. The resulting liquor should coat a spoon. Excellent for pie fillings once cooled and shredded or cubed.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.4 g
- Saturated Fat 5.03 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 73.7 mg
- Sodium 61 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 60 g
- Energy 193 kcal
- Water 60 g
- Protein 22.5 g
- Fat 11.4 g
- Saturated Fat 5.03 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.85 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 476 mg
- Major Minerals 475 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 73.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.85 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Shin of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British shin of beef stews and broths used the cut as a gelatin-rich household staple.
Butchers’ stewing shin remained a mid-week economy cut in UK retail.