Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Fresh Halal British beef heel is a boneless, well-worked muscle from the lower leg, rich in connective tissue that turns soft and gelatinous with slow cooking. Certified Halal and produced in the UK, it is cut thin for quick-seared steaks, or diced, chunked and minced for stews and braises, in packs from 500g to 4kg.
Is Beef Heel the Same Cut as Beef Shin?
Beef heel and beef shin both come from the lower leg and turn gelatinous with slow cooking, but shin is usually sold on the bone while this heel is boneless throughout, cut to order as Galbi Min Steak, diced, chunked, strips or mince.
What's in the Pack?
This is the heel muscle only, boneless throughout, offered fat-on for a richer braise or fat-off, with nothing added beyond the beef itself.
Cutting Styles, Trims and Pack Sizes
Cut to order as:
- Galbi Min Steak (1cm) for a fast sear
- Diced 10-15g, 25-30g or 50-60g, or 160-180g chunks
- Strips 20-30g or 50-60g, or mince
Available fat-on or fat-off, in 500g, 1kg, 2kg or 4kg packs.
Cooking Beef Heel for Steak Night and Beyond
For steak night, sear the thin Galbi Min Steak cut hard and fast on a hot pan or barbecue. Diced, chunked or strip formats suit a long, low braise until the connective tissue turns tender. Defrost frozen packs in the fridge for around 12 hours before cooking.
Beef heel is sold in 500g, 1kg, 2kg or 4kg packs, so choose the size that matches your pan or slow cooker: the 500g pack suits a smaller braise, while the 2kg or 4kg packs stretch further for a family stew or batch-cooked ragu.
Defrost frozen beef heel in the fridge for around 12 hours before cooking, and use it promptly once thawed. If you are not cooking it straight away, freeze it on the day it arrives.
Beef heel's long-cooking connective tissue makes it a strong match for nihari and haleem-style slow stews, as well as Western beef stews and osso buco. The Galbi Min Steak cut, thin and quick to sear, is built for steak night rather than a long braise.
- Braise the 160-180g chunks low and slow in stock for an osso buco-style stew until the meat falls apart.
- Marinate the Galbi Min Steak cut and sear it hard and fast on a hot barbecue for steak night.
- Simmer diced or minced beef heel into a rich, slow-cooked ragu for pasta or rice.
What can I do with leftover braised beef heel?
Shred it back into its cooking liquid to loosen it up, then use it in tacos, a ragu, or piled into a sandwich - the gelatin in beef heel keeps leftovers moist rather than dry.
Can I freeze leftover cooked beef heel?
Yes - let it cool, then freeze it in its braising liquid in an airtight container; the same connective tissue that made it good the first time round also means it reheats well without drying out.
How do I reheat beef heel without it drying out?
Reheat it gently in its own liquid on the hob or in a low oven, covered, rather than in a dry pan or microwave, so the sauce keeps it moist.
What's the best way to use up small amounts of leftover diced or minced beef heel?
Stir it into a curry, chilli or pasta sauce - the diced (10-15g to 50-60g) and mince formats are already cut small enough to blend straight into another dish.