What to ask for in the butchers?

freda

While I do use the local butchers, I do tend to just go in and choose something on display rather than asking for specifics.

However, I would like to find some cheaper cuts for casseroling, or some nice bits of meat to roast on the weekends....

What should I ask for, for cheap meat?

What other things do you like from your butcher?

Queenie

:hello: freda ...

Difficult to answer without knowing what they are displaying

What have you been buying so far? Have you actually asked the butcher what to recommend?

I think there was a thread last week regarding the cheaper cuts of meat for casseroling ... I'll try and find it then link back ...............


..............here you go: Cheaper Cuts of Meat

Within that thread there are links to pictures of cuts of meat so you know which name of cut applies to which part of the animal.

HTH

margaret_3

freda wrote:

While I do use the local butchers, I do tend to just go in and choose something on display rather than asking for specifics.

However, I would like to find some cheaper cuts for casseroling, or some nice bits of meat to roast on the weekends....

What should I ask for, for cheap meat?

What other things do you like from your butcher?

I ask for lamb shanks once a week. They make wonderful stock for soup and eat the meat with veg. thus giving two courses.
Margaret

freda

I've just been buying chickens, stewing steak and chicken breasts really, that are all packaged up and with a price on!

I just get the impression that if you know what to ask for you can get some good bargains, esp for casserole type meat, or cheaper roasting joints (I don't reallt know which bit of an animal is best for roasting, which best for stewing even!)

freda

I ask for lamb shanks once a week. They make wonderful stock for soup and eat the meat with veg. thus giving two courses.

Do you roast the shanks, margaret? Then get stock from the bones?

Ticklemouse

If you get to know your butchers, you can see what's great value but good quality. On Blackburn market there are a number of butchers. I never buy stewing steak from the supermarket as I find it very poor quality, fatty and grisley, but one of the butchers cuts up his off cuts of lean braising steak so that's the same cut of meat I would have paid more for in Tesco, for much less money. Also I was going to buy 1 chicken breast today to make the boys some nuggets. Whilst chatting to the butcher about rabbit (breeding season at the mo, back in stock soon) I noticed that he had goujons in at much less than full breasts, and these are the bits that are taken from the back of the breast anyway. So, 4 large goujons, 75p, and 13 lovely large nuggets.


Maybe you could have a read of a cookery book to get some ideas, then go and ask if you can't see them on display. I'm sure the butchers would be happy to discuss their meat with you - rather than lose your business to the supermarkets, especially if you go in when they are quiet.

soba

If I'm doing steak and onions, mushrooms etc. I get chuck steak. It has fat running through it, so you get a lovlely taste, also quite an open texture, so cooks slowly really well. I leave it to cool, pull any fat off the meat which is dead easy to do when it's cold, then either re-heat or freeze for another day.
When I worked in a butchers the fave piece of meat for pie makers was beef skirt, but I don't see this around now very often. Lovely lean meat with a layer of skin on, that's very therapeutic to pull off!
I got half a shoulder of lamb today, and minced it using my 1950's hand mincer (ebay bargain!) to make lamb koftehs, some mince left over for shepherd's pie. Would also recommend buying meat in a 'lump' and cutting it yourself if you can, you decide how much fat to leave on and how you want it diced - easy for me to say, OH used to be a butcher so our knives are permanently sharp!!
As regards asking your butcher, my father-in-law is a retired butcher, he had his own shop and was well pleased if someone asked his advice about cuts of meat, and how to cook them. In these days of supermarket shopping all that's becoming rarer. If you find a good butcher, (and I don't mean in the supermarket) I'm sure they'd be more than willing to help, after all a satisfied customer is a returning customer. Sorry for rambling!

Sarahsaver

Bulk!
The more the merrier!
Got a HUGE piece of beef once £18 - did 4 roast dinners, and not small ones either. The more you get the cheaper it gets.
If you buy a quantity like a whole lamb, or half a pig etc. it will be cheaper too in the long run.
My local butcher does a kilo of chicken wings for a pound - lots of reliable decent meat on the cheap! and better than nuggets

margaret_3

freda wrote:

Do you roast the shanks, margaret? Then get stock from the bones?

Freda---what I do is pot roast the shanks. I put water in the pan and lay the shanks on top of veg.----onions carrots swede etc. anything you have available and bring to the boil and simmer over a low heat. The meat falls off and is delicious.
Margaret

foreverskint

If I am making steak & kidney pie or beef stew i would ask for a piece of beef skirt. Gets really tender after long slow cooking and makes a lovely gravy.

For lamb I would ask for some neck chops and scrag end. make a great stew or irish hot pot.

Chicken i would buy thighs or leg joints.

Pork I always buy spare rib chops from the butcher as they are cheaper.

For roasting ask for a piece of top rib, looks big, but usually has a large bone. roast it in a similar way to fore rib. a little bit slower, not as tender but much cheaper, and really delish.

Don't forget that thing like butchers mince is often better quality than supermarket mince.

i also ask my butcher ( likes it if I give him advance notice) for special cuts such as chicken supremes for making kiev. That is breast with the little bit of wing bone attached. Lambs kidneys for breakfast or sherried kidneys.

Talk to your butcher about what you like to coook and don't be ashamed to say you want some cheaper cuts for slow cooking. Most get fed up with just selling what the supermarkets sell, and are glad to advise.

HTH:D