Why do we use this product?
- Premium-quality organic meat
- Animals are raised on grass and pasture and have never been fed antibiotics, growth-inducing hormones, GMO feed or animal by-products.
- Perfect cow breed for Philippine conditions - thriving here for nearly 500 years; adapted to our climate and love our local grass
- Raised using Biodynamic Agriculture - goes beyond organic farming. The most sustainable form of agriculture.
- Animals are treated humanely; they are never castrated, dehorned, caged, or confined, but freely graze outdoors
- Farmed organically in Mindanao
- Beef shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising.
How do we use this product?
Beef Kenchi or Shin is perfect for stewing and slow-cooking.BRAISE: Pat dry the meat with a paper towel. Brown the meat for a minute or two on all sides. Remove the meat from the pan and set aside. Lower the heat to medium and add aromatic vegetables like chopped onions, leeks, carrots, and celery. You could also add a few cloves of garlic, peeled and crushed. Sauté for a few minutes or until the vegetables start to soften. Deglaze the pan with a small amount of flavorful liquid, such as wine or vinegar. Return the meat to the pot and add enough stock, wine, beer, and/or water to partially submerge the meat–about 1/3 to 1/2 of the meat should be under liquid. Bring the braising liquid back to a simmer, then cover the pan with a tight-fitting lid and transfer it to the 300 F oven. Braise for 1 to 5 hours, depending on the size of the meat.
Size - 500g