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£40 meat voucher - what to spend it on?

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I've got a £40 meat voucher for my local butcher (won in a competition) and I can't decide what to buy with it... what would you buy and what would you do with the meat you'd bought??

I have a chest freezer so storage is not a problem, I just want to make the money go as far as I can and get plenty of good meals out of it!!:confused:
Happiness is not getting what you want - it's wanting what you have :D
(I can't remember the originator!)
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Comments

  • Oo I would stock up for Christmas and Sunday roasts and also pick up a few expensive things while your there for treats like fillet steak ect ect ect :confused: :rotfl:
  • Poet_2
    Poet_2 Posts: 258 Forumite
    cple of ham shanks for pea and ham soup
    braising steak for scouse/hot pot
    lean beef mince for spag bol, shepherds pie (we use beef in ours) and chile con carne
    some boneless lamb shoulder for moroccan stew
    maybe some sausages for saus and mash or saus casserole
    some bacon to either eat on it's own, in baked spuds or to add to things to flavour them
    then perhaps some cutlets and chops

    difficult to guage how much that lot costs but I've probably gone over the budget but there's some ideas for you
  • lil_me
    lil_me Posts: 13,186 Forumite
    10,000 Posts Combo Breaker
    On my must have list would be what I usually buy at the butchers, then add a few extras.

    Cheap cuts like brisket make a great slow cooked Sunday dinner, I get a bigger one and freeze portions for future dinners.

    Chicken is a good one you can make lots with one chicken, a roast then use left overs for pies, curries etc etc

    Ham shank, lovely broth which is great now the weather is turning colder.

    Mince, got to be one of the most versatile ingredients.

    Sausages, loads of quick and easy meal options..
    One day I might be more organised...........:confused:
    GC: £200
    Slinkies target 2018 - another 70lb off (half way to what the NHS says) so far 25lb
  • Poet_2
    Poet_2 Posts: 258 Forumite
    pork loin steaks are lovely when you braise them with onions and oxo cubes and you can have it with mash and veg. forgot that one off my list!
  • :T thanks for your replies - any tips on how best to cook brisket, i'd love to get a few joints for sunday roasts but i'm rubbish at cooking it, it always ends up tough and still all fatty.:confused:
    Happiness is not getting what you want - it's wanting what you have :D
    (I can't remember the originator!)
  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    Hi babychick,

    Brisket is best cooked very slowly. This older thread should help:

    what can I do with Brisket?

    Pink
  • I'd treat myself to some good steak (fillet is my absolute favourite, but also priciest :D ).

    I'd have some roasting joints.

    I'd then buy some cheaper cuts (chicken thighs, brisket, stewing beef, mince).

    I'd also take into account what the butcher's special offers were (rolled shoulder of pork and brisket, here, this week).

    Enjoy spending it!

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • liney
    liney Posts: 5,121 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    I'd order half a pig, or add the extra for beef/lamb.

    My butcher does half a pig for £35 - £50 and bags everything up individually ready for the freezer, or lets you pack it yourself at home. He does sausages with the scraps and you get heaps of meat.
    "On behalf of teachers, I'd like to dedicate this award to Michael Gove and I mean dedicate in the Anglo Saxon sense which means insert roughly into the anus of." My hero, Mr Steer.
  • MRSMCAWBER
    MRSMCAWBER Posts: 5,442 Forumite
    Hi there

    When i cooked brisket...can't get it out here...booo... its our fave

    I wrap the joint up tight in foil and put it in a hot oven for the 1st hour-just to get it browned...then drop the heat to really low and leave to cook for hours.... opening it every so often to tip of any juices into a jug ..for dripping or gravy....it always ends up really tender..
    I always cook it the day before i want it, as it tends to collapse as it is so tender..but if you wait until its cold it firms up again-you can cut it thinner ;) .. and i just put how many slices i want into a dish..with a drop of the juices, cover in foil and put back in the oven to re-heat when the rest of the dinner is nearly done...
    -6 -8 -3 -1.5 -2.5 -3 -1.5-3.5
  • Poet_2
    Poet_2 Posts: 258 Forumite
    you know, you could always ask the butcher himself/herself what to buy with the £40 that would be the most economical and would give you the most meals- they're usually more than willing to help! :)
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