The shin muscle is used a lot by the cow and has a lot of connective tissue to support it, which means it lends itself particularly well to slow cooking. The tissue breaks down slowly and develops a mouth-watering taste and fantastic flavour.
The shin muscle is used a lot by the cow and has a lot of connective tissue to support it, which means it lends itself particularly well to slow cooking. The tissue breaks down slowly and develops a mouth-watering taste and fantastic flavour.
Weight | 0.000 lbs |
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