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What are good cheap cuts these days?(8 Posts)
Thanks for those tips. I shall have a go.
Sone of it is knowing where to shop.
My local farm shop does beef shin, skirt and oxtail very cheaply, but things like steaks are absolutely extortionate. In other places steaks are cheaper but beef shin etc is more expensive.
We currently have a lamb and a half in the freezer (we've eaten half of one already) . Total cost £70 for butching two lambs. At this time of year if you live in a ruralish area you might find people advertising meat boxes on the local Facebook pages.
Some non supermarket places do free range chicken thighs / legs pretty cheaply and because they are properly bred ones they are huge.
Beef shank/shin is a great alternative to short ribs. The fat content and bone put some people off, but the rich bone marrow thickens and richens sauce beautifully.
Although pork belly has gone up in price, it’s still good value – one of the best. Look out for lamb belly too – I don’t know why more people don’t use it.
Skirt steak is very cheap to buy but should not be cooked further than medium otherwise it becomes very tough. It's traditionally used in Cornish pasties.
Top rump of beef (also known as thick flank) can be roasted for an extremely economical Sunday lunch. If you serve it pink it willkeep it tender.
lamb breast is cheap still. I'm not a fan but I know a lot of people love it.
Oxtail is cheap.
Shin is great slow cooked.
Lamb breast is lovely. Needs to be slow cooked as it is fatty (same cut as pork belly).
I unroll it and stuff with a punchy paste of preserved lemons, coriander, parsley, mint, cumin, smoked paprika, lots of garlic and seasoning and then roast in a low oven for 5-6 hours depending on size. It’s really delicious.
Lamb shanks are fashionable which is what pushed the price up.
Other good cuts to look out for:
Hanger/bavette steak. Both cheap, but need to be cooked to med-rare at the most or they’re tough.
Cheeks, especially beef or pig
All lovely slow roasted/casseroled.
Heart is very cheap and doesn’t have that overt offal taste, especially if you can get lamb hearts. Beside them in a red wine gravy for a few hours and serve with soft polenta. Food of the gods!
Thanks for that. I am so disappointed lamb shanks are so expensive now. It used to be the only lamb I could afford (sometimes). What happened there?
Beef brisket for a pot/slow-roast Sunday joint, shin or leg of beef for casserole-type dishes (sometimes called stewing or braising), lamb is dear - apart from neck & breast, pork & chicken are still good value, and offal is good because some people won't touch it.
Your butcher should be able to get anything you want, ask his advice.
I got this when I googled :-
Rolled rib of beef has many guises, quite often it can be referred to as thick rib of beef, and rather confusingly, it’s known as leg of mutton cut. It was so named because of its resemblance to leg of mutton, and its suitability as a delicious whole roasting joint. Sourced from the shoulder area of the cattle,...
I have recently got back to the UK and all the cheap meat rules I used to live by seem to have chaged. Things that used to be reasonable like beef skirt and lamb shanks now are at at the same level as rump steak etc.
There are some cheaper cuts, for example 'Thick rib' of beef (which I have never heard of) on offer in Morisons but it looks like there is no fat on it and I have no idea what it is good for. Google brings up recipes for bone in rib, which is a very differnt thing.
My local butcher is full of prime cuts. Nothing economical.
What's good and reasonable these days. I am at a bit of a loss.
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