|Margaret River Premium Meat Exports is a vertically integrated Wagyu beef business.
The Shin Shank is a well-exercised part of the animal with considerable connective tissue. When our Wagyu Shin Shank is slow-cooked in moist heat, the fibres are broken down, tenderized and impart a most gelatinous and wonderful texture. The bone also imparts an exquisite richness and flavour to the dish.
Suggested Cooking Method: Stew, Slow Cook, Stir-fry (thin slice), Hot Pot / Sukiyaki (thin slice)