Fortunately the best cuts of beef for the Slow Cooker are cheaper!
Very tasty cut which needs a long, slow cook. The shin has highly worked muscle supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.
Gravy beef is a cut that comes from three main areas; the hind leg, the shin and the neck area. It’s rich in flavour and traditionally used with the bone in for excellent stews and soups. There’s not much fat but it has a lot of connective tissue that softens during long, slow cooking.
The Chuck extends from the neck to the fifth rib. Typically stewed, slow-cooked or braised to make it more tender, moist and flavourful. The connective tissue breaks down in the cooking process adding flavour, gelatinous texture and also helps to tenderise the meat.
The incredibly flavoursome cut which requires long, slow cooking. Use this for Osso Bucco