Halal Beef Heel Nihari Meat

Heel meat, also called the shin end, is full of connective tissue that melts into a silky, gelatinous gravy after long cooking. That is exactly why it is the traditional cut for nihari. We cut it into large, medium or small pieces, or leave it whole.

Best for

• Beef nihari
• Haleem
• Slow cooked stews

Butcher's tip

Simmer gently for four to five hours or overnight on a very low heat; finish with ginger, green chilli and lemon.

Fresh meat with nothing added. Contains none of the 14 major allergens.

Our butchery and kitchen handle all 14 major allergens. While we take care to prevent cross contamination, we cannot guarantee any product is completely free from allergens. Always check the label on delivery.