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M. J. Dalton Butchers
For the discerning meat eater
Shin of Beef
Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely used to prepare very low-fat ground beef. Also, it is very cheap and a low-cost ingredient for beef stock.