Quick answer: Beef shin, oxtail and ox cheek are rich in collagen and need 3–4 hours of slow cooking to turn meltingly tender. We don't sell them right now; chuck, braising steak, short ribs and beef bones are the closest we stock.
Closest cuts we stock
We don't sell beef shin, oxtail or ox cheek at the moment. These are the closest cuts we do stock:
How to slow-cook them
Brown well, add stock or wine, cover and cook at 150°C for 3–4 hours (or 8 hours on low in a slow cooker) until the meat falls apart.
Looking for something else? Browse everything we stock or read our meat cuts chart.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
Do you sell beef shin or oxtail?
Not at the moment. Beef chuck, braising steak and short ribs are the closest slow-cooking cuts.
What can I use instead of beef shin?
Chuck or braising steak; both braise in about 2½–3 hours.