cheaper cuts of meat

MartialArtMan

Thanks again PP

purpleivy

I went to get stuff for pate last week. Recipe said liver, belly pork, loin of pork and pork fat.

COuldn't get pork fat. Belly pork was only pence cheap than the shoulder joints which were lean. I didn't bother with the loin, which was expensive.

I use diced pork shoulder instead of pork fillet these days. I hardly trim anything off it, so much cheaper.

leiela

Every week i fall into the same old trap of buying the same old thing.

So i thought i'd ask you guys for help, im going to my freindly local butcher in a couple of hours and i thought i'd try some new things.

Anyone got any suggestions of any decent/cheapish cut's of meat and any idea's what i can make with them??

The only catch is i don't want anything Tooo fatty, so i can't get any of the really really cheap cuts.

*Maya*

Beef shin is cheap and not too fatty. It makes a lovely stew. Chjeaper cuts are often fatty but if you do get too much fat for your taste just skim it off the top before you eat it.

voiceofreason

Cheap cuts? Always recommend beef shin - fairly lean if you get a decent piece. It's quite a tough cut, so you'll need to cook it long and low (makes a cracking beef stew) - but what a flavour!

Also an honourable recommendation goes to various offal, if that's your thing? Normally very lean, full of protein and other nutrients, and dirt-cheap.

Good luck - hope you manage to get plenty of good things, and don;t be afraid to speak to your butcher about it! Ask him the question you've asked us; see what he has to say - you might get a pleasant surprise

Raspberry_Swirl

If you don't want anything too fatty then breast of lamb and belly pork are out, which is a shame as belly pork cooked properly is beautiful!

Braising/stewing steak is good value and not too fatty but must be cooked for a while to make it tender, generally casseroled.

Lamb neck is pretty reasonable in price, but again needs to be casseroled. Though i've heard chefs recently talking about either really quick or really long cooking for lamb neck so maybe i'm wrong!

Chicken thighs are cheaper than breast and you could take the skin off them to make them less fatty.

Turkey is also cheap and very low fat.

I find that pork chops (not loin) can be quite reasonable in price too and can be cooked in loads of different ways. Grilled or baked means you're not adding extra fat, and with a rub or marinade added then you're not always eating the same type of meal with them. Melted cheese on the top is also delicious!

billieboy_2

My butcher sells breast of lamb for £2.50 each (plus you can ask the butcher for the trimmings to make stock, etc from) and that's enough to feed four of us stuffed;) . It would probably go further but it's so delicious it all goes in one sitting.

maltesers_2

leiela wrote: »

Anyone got any suggestions of any decent/cheapish cut's of meat and any idea's what i can make with them??

The only catch is i don't want anything Tooo fatty, so i can't get any of the really really cheap cuts.

All game meats and birds are very lean and can be reasonbly priced from a butcher, Rabbit (similar to chicken) is very cheap.

Liver is very cheap - lambs is milder than pigs, so is chicken livers which usually come in a little tub.

Look at the recipe index or google for ideas.

maltesers_2

billieboy wrote: »

My butcher sells breast of lamb for £2.50 each

Our local Somerfield are selling them for £1 - £1.50 rolled.

However, they are usually very fatty.

Too be honest, meat should be fatty - that is where the flavour comes from but we've all been brainwashed that it is bad for us.

anniemf2508

brisket is pretty cheap and if slow cooked is lovely
pork shoulder...the whole joint or steaks

chicken thighs are better value than breasts and have more flavour