An absolute showstopper of a cut.

French trimmed buffalo shin is perfect for low and slow smoking or roasting as it results in ultra-tender meat that melts in your mouth.

This cut is full of flavor and is sure to be a crowd-pleaser!

Order your 2kg hammer for just £19.99.

Fancy extra flavour? We have chosen a marinade inspired by the traditional Buffalo sauce, which is deliciously rich and buttery and infused with a touch of jalapeno chilli.

Just select the marinated option from the drop down menu.

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This cut of meat, must be slow cooked to get the best from it. Either in the oven, slow cooker, or BBQ / smoker.  A suggested method is below.   

Step 1
Remove the Buffalo hammer from the fridge at least 30 minutes before cooking to allow the meat to get up to room temperature. Preheat your oven to 150°c – this meat is going to be cooked low and slow.
Step 2
Season the meat with salt, pepper and any other spices of your choice. This will depend on the flavour you are going for.  Garlic salt and onion powder will add more generic flavours.
Step 3
Braise your meat then cover in a roasting pan with your choice of stock, wine, onions and seasoning such as rosemary or thyme. This will depend on the flavours you are going for.  Cook long and slow, checking occasionally to see how your meat is cooking.
Step 4
After 4 hours check your meat, is it falling off the bone? This meat is cooked when it pulls apart easily – if it does not pull apart without resistance it’s not ready cook for a further 45 minutes.
Step 5
Once your hammer is falling apart, remove it, cover and set it aside to rest. The length of time it takes to cook your hammer will depend on how big it is.  Do not be tempted to rush this process. Long and slow is the way to go.


Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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