All Moombra Meats Products
Beef
Beef
Shin
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
The boneless lower leg, lean and collagen-dense, ideal for braising and stews.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookBraise / Slow cook
TextureTender, stringy
FatLow
Serve90°C+ (probe tender)
Cut Overview
About This Cut
Beef shin is the boneless lower leg: lean, tight-grained, and packed with collagen. Less fat than cheeks or oxtail, so the braising liquid and aromatics carry more of the flavour. Brown well before braising, then cover at 160°C for 2.5 to 3 hours. Shin holds its shape longer than cheeks, making it the better choice when you want clean sliceable pieces rather than pulled meat.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000518 - Beef, casserole meat, boneless or bone-in, shin, untrimmed, raw. Values are typical averages per 100g. Not dietary or medical advice.
124kcal
Energy per 100g
124 kcal
519 kJ • typical average
Protein21.3g
Complete protein. All essential amino acids present.
Total Fat4.2g
Naturally occurring.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium66mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy124 kcal / 519 kJ▼
Total energy from protein and fat.
Protein21.3 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat4.2 g▼
All fat occurs naturally in the beef.
of which Saturated1.73 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium66 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron1.86 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.66 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.13 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.68 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Beef Shin Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000518) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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
Not required.
Best Cooking Method
Long braise or long simmer. Very lean cut -- needs time, not just heat.
Seasoning
Season before browning.
Internal Temperature
Done when probe slides in easily. Around 90°C.
Resting
Not required. Serve from pot.
Recipe Suggestions
Recipes
01
Slow-Braised Beef Shin
▼You'll Need
800g beef shin, cut into chunks2 tbsp olive oil1 brown onion, diced2 carrots, diced3 garlic cloves, minced2 tbsp tomato paste200ml red wine400ml beef stock400g can crushed tomatoes2 bay leaves3 sprigs thymeSalt and pepper
Method1Preheat oven to 160°C. Season shin pieces and brown in hot oil in batches. Set aside.
2Cook onion, carrot until soft. Add garlic and tomato paste, cook 2 minutes.
3Add wine. Reduce by half. Add stock, tomatoes, bay, thyme and shin.
4Cover and braise 3-3.5 hours until tender.
5Adjust seasoning. Serve over pasta, polenta or mashed potato.
Tip: Shin has very little fat so it relies entirely on collagen for body. Give it the full time -- the difference between 2 hours and 3.5 hours is dramatic.
02
Vietnamese-Style Shin Broth
▼You'll Need
600g beef shin500g beef bones (optional)1 large brown onion, halved and charred50g fresh ginger, sliced and charred3 star anise3 cloves1 cinnamon stick1 tsp coriander seeds2 tbsp fish sauce1 tsp sugarSalt400g flat rice noodlesBean sprouts, fresh coriander, sliced chilli, lime and hoisin sauce to serve
Method1Char onion and ginger cut-side down in a dry pan until blackened. Set aside.
2Toast star anise, cloves, cinnamon and coriander seeds in dry pan until fragrant.
3Blanch shin in boiling water 5 minutes. Drain. Rinse.
4Place shin in a large pot with 3 litres cold water, charred onion and ginger, and toasted spices.
5Bring to boil. Simmer 3-4 hours skimming regularly.
6Remove shin. Slice thinly. Strain broth. Season with fish sauce, sugar and salt.
7Cook noodles per packet. Divide into bowls with sliced shin. Ladle hot broth over.
8Serve with bean sprouts, coriander, chilli, lime and hoisin on the side.
Tip: Charring the onion and ginger before adding to the broth is what gives pho its characteristic smoky sweetness. Do not skip that step.
03
Beef Shin Ragu with Pappardelle
▼You'll NeedWatch the Cook
700g beef shin, whole or cut into large pieces2 tbsp olive oil1 brown onion, finely diced2 carrots, finely diced3 celery stalks, finely diced4 garlic cloves, minced2 tbsp tomato paste200ml red wine400g can crushed tomatoes300ml beef stock2 bay leaves3 sprigs thymeSalt and pepper400g dried pappardelle or tagliatelleGrated parmesan and flat-leaf parsley to serve
Method1Brown shin well on all sides in olive oil. Set aside.
2Cook onion, carrot and celery until very soft, 10-12 minutes. Add garlic and tomato paste, cook 3 minutes.
3Add wine and reduce by half. Add tomatoes, stock, bay and thyme.
4Return shin. Simmer covered on very low heat for 3 hours until the meat falls apart.
5Lift out the shin and shred with two forks. Discard any sinew or bone.
6Return shredded meat to the sauce. Adjust seasoning. If the sauce is too thin, simmer uncovered 10 minutes.
7Cook pasta in well-salted water until al dente. Toss with the ragu. Serve with parmesan and parsley.
Moombra Beef Shin Ragu
Braised whole, shredded at the end, tossed through fresh pappardelle. Long strands of soft beef that cling to the pasta.
Braised whole, shredded at the end, tossed through fresh pappardelle. Long strands of soft beef that cling to the pasta.
Tip: Braising the shin whole and shredding it at the end gives you long, soft strands of meat that cling to the pasta in a way that diced beef does not.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000518 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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