Beef shin vs gravy beef: the key differences explained

When it comes to slow-cooked, comforting meals, beef shin and gravy beef are both excellent choices. But what exactly sets them apart? If you’ve ever stood at the butcher’s counter wondering which cut to choose, you’re not alone. While both are full of flavour and perfect for rich, hearty dishes, they have slightly different textures and cooking qualities. Understanding these differences can help you pick the right cut for your next slow-cooked meal, whether it’s a thick, warming stew or a classic beef casserole.

What is beef shin?

Beef shin is taken from the lower leg of the cow. It’s a hardworking muscle with lots of connective tissue, which means it needs time to cook but rewards you with incredibly tender, fall-apart meat. It is typically on the bone and the marrow contributes a natural gelatine and collagen to the dish as well as giving stews and soups a lovely, silky texture.

What is Gravy Beef?

Gravy beef is typically beef shin off the bone and other slow-cooking beef taken from different parts of the cow, often the chuck or blade. It has a good balance of meat and connective tissue, making it ideal for stews, casseroles, and homemade gravies. It can be slightly leaner than beef shin, doesn’t have a bone and is already cut into chunks for you.

Which cut is best?

Both cuts are great for slow cooking, but if you want a stew with melt-in-the-mouth meat and a thick, rich sauce, go for beef shin. If you’d prefer meat that stays in bite-sized pieces while still being tender, gravy beef is a great option. Either way, slow cooking will bring out the best in both!

Our favourite recipes using beef shin and gravy beef!

These are our favourite slow cook beef recipes. Some of them specify other cuts but we want show how versatile these recipes can be and how you can use them to whatever cut of slow cooking beef you have - beef shin and gravy beef included.