cheaper cuts of meat

tallyhoh

I use brisket for everything as its one of the best and cheapest cuts.

I buy a large joint (about 2kg) and slice it into good thick slices for slow braising. Chop some into cubes for curries. Mince some for spag bog or cottage pie or even cut a big piece off for a Sunday joint.

Check out the price per kg, you will find its usually cheaper than stewing or braising beef.

Debt_Free_Chick

jcr16 wrote: »

skirt , neck , flank???? it is all bizzare to me. i woudl possibly try these cuts i f i knew what they were.

Generally from the "working" part of the animal. They usually contain more muscle ....

i will only eat meat if it really tender. ( i choked many years ago on a bit of meat not tender and it has scared me so much since. odd but true)

Any piece of meat can be tenderised by the correct cooking method. These "thrifty" cuts of meat generally need longer, slow cooking to make them tender, as the muscle is naturally not as tender as the lazy parts of the animal.

these cuts of meat's can u cook them normally and have say with your roast on a sunday or are they the type which u can only put in sauce's. ie pies , casseroles stew's etc.

Some of them, yes .... but don't roast them like a prime rib or sirloin. Long, slow cooking is the way - but that means that rare beef is a no-no with these cuts. Topside & brisket would make a good roast.

sorry for sounding really dim, but it is all a bit new to me. i have heard and used stewing steak and brisket tho. a local butcher recommend the brisket and it was gorgeous.

Now you see .... I would never buy "stewing steak" without knowing exactly what cut it is :rolleyes: Often it's shin and that's fine, but I want it priced as shin and not as steak

Flank & skirt are generally the same thing .... a useful guide here

Debt_Free_Chick

OSers ... you've made me very humble today. Thank you so much for all the "Thanks". I've had a tough time recently (typical female low self-esteem :mad: ) and your appreciation is just the tonic I needed.

Thank you all so much - wouldn't it be great if this was our local pub. And think of all the wonderful, thrifty, wholesome food we'd cook up!!! :rotfl:

Thanks guys & gals

Penelope_Penguin

I bought some neck of lamb (with the neck bones still in :eek: :eek: ) cheaply from the butcher. I then didn't know what to do with them, so put them into the freezer. I'm planning them in Ragout of Lamb at the weekend, cooked in the SC.

Penny. x

russetred

I use loads of cheap cuts like hough,neck chops,heart, oxtail in fact I'd try anything! Testicles were nice in a spicy soup in thailand.These days with the internet you can always find recipes for any cut of meat.edit I think I draw the line at sweetbreads I just dont fancy lymph glands!!:eek:

LandyAndy

russetred wrote: »

I use loads of cheap cuts like hough,neck chops,heart, oxtail in fact I'd try anything! Testicles were nice in a spicy soup in thailand.These days with the internet you can always find recipes for any cut of meat.edit I think I draw the line at sweetbreads I just dont fancy lymph glands!!:eek:

Whose?:rotfl:

Kadeeae

I find most any cheaper cut works fine if cooked with a bit of moisture and slow enough . . . one of the reasons I love my slow cooker! Plus as mentioned above, you can always brown off in the oven for a bit.

Mmmm........now I am so hungry, lol.

Raspberry_Swirl

only problem is, cheap cuts aren't as cheap as they used to be when OS was everyone's way of life.

belly pork and breast of lamb (the 2 i cook the most) are far more expensive now due to chefs such as hugh and gordan all going on about how wonderful they are for casseroles and the such, so supermarkets hike up the price. and i don't have a butcher locally....

you can't beat crispy belly pork though

AnnaB_2

The local butcher always has bones and as he throws them away you should get them for nothing. I buy half lambs and the bones always make a good meal. Simmer the bones for an hour or two, skim the surface when it comes to the boil, leave to cool and strip away the fat and keep the meat. Make a casserole by adding vegetables, pulses and herbs (a bit of spice is also good). Cook till vegetables are done. You now have a tasty nutritious meal.

Sarahsaver

My boys love to suck the marrow out of lamb bones;)