All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Whole shin bone. Pack in connective tissue and marrow. A slow-cook classic.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Beef shin is the lower leg of the animal, sold whole or in thick cuts on the bone. Extremely rich in connective tissue and marrow, which renders into pure flavour during slow cooking.
Tip: Save the bone. Roasted shin bone makes the best beef stock. Nothing else compares.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000780 - Beef, shin (whole, bone-in), raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
140kcal
Energy per 100g
140 kcal
586 kJ · typical average
Protein21.0g
Complete protein. All essential amino acids present.
Total Fat6.5g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy140 kcal / 586 kJ▼
Total energy from protein and fat.
Protein21.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat6.5 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated2.8 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium55 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.5 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc5.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.9 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.3 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
No need to bring to room temperature. Cold from the fridge is fine for a long braise.
Best Cooking Method
Low and slow braise in liquid (stock, wine, or tomato base) at 150-160°C for 3-5 hours until fork tender.
Seasoning
Season well before searing. The sear builds flavour. Salt after for crust.
Internal Temperature
Done when a fork slides in with no resistance. Internal ~93°C for fully rendered collagen.
Resting
Rest 15 minutes in the braising liquid before serving. Skim fat if desired.
Recipe Suggestions
Recipes
01
Beef Shin and Barley Stew
▼You'll Need
1.2kg beef shin, bone-in2 tbsp beef tallow2 onions, diced3 carrots, chunked3 celery sticks, sliced4 garlic cloves, crushed150g pearl barley1L beef stock200ml red wine2 bay leaves3 sprigs thymeSalt and pepper
Method1Season shin well. Sear in tallow on all sides. Remove.
2Saute onion, carrot, celery, garlic 5 minutes.
3Deglaze with wine. Return shin. Add stock, bay, thyme.
4Cover and simmer on low 2.5 hours. Add barley, cook 45 more minutes.
5Remove shin, pull meat off bone, return to pot. Adjust seasoning. Serve.
Tip: Pearl barley thickens as it sits. If reheating, add a splash of stock to loosen.
02
Slow-Braised Beef Shin Ragu
▼You'll Need
1.2kg beef shin3 tbsp olive oil1 onion, finely diced2 celery sticks, finely diced2 carrots, finely diced4 garlic cloves, minced400ml red wine2 x 400g tinned tomatoes500ml beef stockFresh pasta, parmesan to serve
Method1Brown shin on all sides in olive oil. Remove.
2Cook onion, celery, carrot, garlic slowly until soft and sweet (10 minutes).
3Deglaze with wine. Reduce by half. Add tomatoes and stock.
4Return shin. Cover and braise 3 hours at 160°C until meat pulls apart.
5Shred meat off bone, return to sauce. Reduce if needed. Serve over pasta with parmesan.
Tip: The marrow in the bone is gold. Spoon it out and stir it back into the sauce at the end.
03
Slow-Cooked Beef Shin Tacos
▼You'll Need
1kg Burnham Grazing shin, on the bone2 tbsp olive oil2 brown onions, sliced5 garlic cloves, crushed3 dried chipotle chillies2 tbsp ground cumin1 tbsp smoked paprika1 tsp Mexican oregano2 tbsp tomato paste500ml beef stockJuice of 2 limesSoft corn tortillas, coriander, lime, sliced radish, hot sauce
Method1Brown shin hard in olive oil in a heavy pot. Set aside.
2Soften onion and garlic 5 minutes. Add chipotles, cumin, paprika, oregano and tomato paste. Cook 2 minutes.
3Return shin. Add stock to come halfway up. Cover.
4Slow cook at 140 degrees C for 5 to 6 hours until shin falls off the bone.
5Shred meat, discard bones. Reduce sauce if loose. Stir in lime juice. Pile into warm tortillas with toppings.
Tip: The bone marrow is part of the deal. Scrape it out and stir into the sauce. Adds richness you cannot get any other way.
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