Comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area It has little fat but contains a lot of connective tissue that softens during long, slow cooking releasing collagen into the cooking liquid, which gives it a thick and rich consistency Gets its name from its use in making rich, flavourful gravies, soups and sauces Bone in gravy beef is also known as Ossi Bucco, an Italian favourite. Cooked whole the skin is now known as “Thor’s Hammer” Approximately 500gm each. Brands:
