Description
Gishiri is one of those cuts that has a name in the kitchen but not on a butcher's chart. It comes off the shoulder and neck, full of long fibres and seams of connective tissue, and it is exactly what you want when the dish needs body rather than tenderness.
It does not do well sliced thin and rushed. Give it time. An hour of boiling is not too long. Boil until it starts to give, then wet fry with onion, tomato, garlic and a little royco if that is how your kitchen works, and let it reduce until the sauce clings. It also makes a strong base for bone broth because of all that collagen.
Ask for it cut into medium pieces, on the bone if you want the flavour, off the bone if you want it faster. One kilo feeds three to four in a wet fry with a side.
Keeping Beef Gishiri
- In the fridge
- 3–4 days in the coldest part of the fridge, on the bottom shelf, covered loosely.
- In the freezer
- Up to 4 months. Wrap it tight — air is what turns beef grey.
- Defrosting
- In the fridge overnight, never on the counter. Cook it within a day of defrosting.
Minced beef and offal are the exception: cook within 1–2 days, or freeze on the day you buy.
Questions about Beef Gishiri
Is this halal? +
Yes. Every cut we sell is halal, and it is butchered at our stall at City Market in Nairobi.
Can I choose the exact weight? +
On the cuts sold per kilogram you can order any weight from 0.5 kg in quarter-kilo steps. We cut as close to the weight you choose as the piece allows, and the price is for the weight you ordered.
When will it arrive? +
Same day across Nairobi if you order before 6:30 PM. You pay by M-Pesa to till 9700565 when you place the order, and we start cutting as soon as it is confirmed.
Can you cut it differently? +
Yes. Thickness, trim, boneless, diced for stew, minced through the mincer — write it in the notes at checkout and the butcher will do it.
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