Beef, New Zealand, imported, hind shin, separable lean only, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is lean beef from the hind shin of New Zealand cattle, braised until tender. The slow-cooking process breaks down connective tissue, transforming the typically tough cut into succulent, deeply flavored meat with a rich, beefy taste and a soft, yielding texture. Nutritionally, it's a powerhouse, delivering over 31 grams of high-quality protein per 100g with minimal fat.
Calorie split: 75% protein · 0% carbs · 25% fat
↓ Full nutrition💚 Why it's loved
People love it for the deep, savory umami flavor that develops during braising, and its incredible versatility—it absorbs herbs, spices, and sauces beautifully. It's also a culturally cherished ingredient in hearty, comforting stews and roasts across many cuisines.
⚠️ Watch-outs & how to enjoy it better
The cut is naturally tough and requires long, slow cooking to become tender; a quick sear or grill will result in chewy meat. Those monitoring sodium intake should be cautious, as braised dishes often use broths or seasonings high in salt. Counteract this by using low-sodium broth, seasoning with herbs and acids (like vinegar or wine) instead, and rinsing canned ingredients if used.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Very low in carbohydrates and sugars, suitable for low-carb diets.
- Provides essential minerals like iron and zinc.
- Braising renders it tender, making a tough cut digestible and palatable.
- New Zealand grass-fed beef may offer a favorable fatty acid profile.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The hind shin, or 'shank,' is a working muscle full of collagen, which is why it's tough raw but transforms into silky gelatin during braising, creating a naturally rich sauce.
Full nutrition (USDA data · scales with serving)
| Water | 64.4 g |
| Energy | 167 kcal |
| Energy | 698 kj |
| Protein | 31.2 g |
| Total lipid (fat) | 4.6 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 155 mg |
| Potassium, K | 217 mg |
| Sodium, Na | 44.0 mg |
| Zinc, Zn | 6.2 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 2.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.7 mg |
| Pantothenic acid | 0.19 mg |
| Vitamin B-6 | 0.14 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 27.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.74 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 0.78 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.47 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.15 g |
| MUFA 16:1 c | 0.13 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.6 g |
| MUFA 18:1 c | 1.6 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.12 g |
| PUFA 18:2 n-6 c,c | 0.10 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:4 n-6 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.05 g |
| Fatty acids, total trans-monoenoic | 0.05 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.04 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 89.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.5 g |
| Methionine | 1.0 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.4 g |
| Arginine | 2.1 g |
| Histidine | 1.1 g |
| Alanine | 1.6 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.7 g |
| Proline | 1.0 g |
| Serine | 1.1 g |
FAQ
What's the difference between braising and stewing this cut?
Braising typically uses a larger piece of meat with less liquid, partially submerged, while stewing involves cutting the meat into smaller chunks fully submerged in liquid. Both are slow, moist-heat methods perfect for tough cuts like shin.
How long does it take to cook until tender?
For braising, expect 2.5 to 3.5 hours in a covered pot at a low simmer (around 300°F/150°C) in the oven or on the stovetop. The meat is done when it easily shreds with a fork.
Can I use a pressure cooker or Instant Pot?
Yes, it's an excellent method. A pressure cooker can tenderize the shin in about 45-60 minutes, significantly reducing the cooking time while still achieving a tender result.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.67 kcal/g · 75% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.