So what are these cheap cuts of meet that I should be cooking to perfection in my new slow cooker?

[frogs]

Just that, really.

Would appreciate some tips before I go to the butcher and make a prat of myself not knowing what it is I should be asking for.

now frogs... just ask the butcher. They are there to help.

They will not run screaming into the back laughing their heads off at your lack of meat knowledge.

Tell them what you want the meat for and they will help you.

But won't they sell me expensive cuts of meat cos I'm an ignoramus?

Please, someone, share your knowledge with me... [pleading emoticon}

I but a lot of casserole steak. Think my Mum used to buy something similar called Shin (of) Beef. Also you can cook a brisket joint in one. I use mine for sausage casserole.

But it is a bit intimidating in a butchers if you don't know your stuff, and I wimp out too.

Everyone (other customers included) all seem to know everything. I can buy things I can point to (chops) but can't really get into scrag ends and skirts or whatever those other mysterious cuts are called!

Isn't belly pork one of those things you do that sort of thing with?

Exactly, tinygang. What exactly is a scrag end, for example, and what does one do with it?

All I know (from bitter experience) is that any cut required by a recipe in a glossy book (Nigella et al) will cost at least three times what one would consider reasonable. Perhaps I need a modern-day version of Mrs Beeton.

Please please ask your butcher Frogs. That's what they are they for and if we are too scared to use them they will all go out of business and we will be forced to use overpriced and not as good supermarket meat. I have never come across a butcher who wasnt really helpful and will explain anything you are not sure of, including what temperature to cook the meat on and for how long. Also they will cut it exactly to a recipe unlike supermarket meat which just comes pre-packed and you have to lump it.

BTW in my slo cooker I use mince, sausages, silverside, you can also do legs of lamb, bacon joints, anything really. Oooh and oxtail, yummy and really cheap from the butchers. (not to everyone's taste I know)

Please please ask your butcher Frogs. That's what they are they for and if we are too scared to use them they will all go out of business and we will be forced to use overpriced and not as good supermarket meat. I have never come across a butcher who wasnt really helpful and will explain anything you are not sure of, including what temperature to cook the meat on and for how long. Also they will cut it exactly to a recipe unlike supermarket meat which just comes pre-packed and you have to lump it.

BTW in my slo cooker I use mince, sausages, silverside, you can also do legs of lamb, bacon joints, anything really. Oooh and oxtail, yummy and really cheap from the butchers. (not to everyone's taste I know)

I could ask my lovely local butcher, if you like, on Friday.

OK missus.
Scrag end of lamb, hand of pork, shin of beef. Lamb shanks are a bit a la mode these days so not such a bargain. Diced shoulder is good if you want it pre-prepared.
Shin is especially fantastic cooked super slow in wine and herbs.
Belly pork almost melts as it cooks slowly but it is too fatty for most people's tastes.

Ah, Marina, thank you!

So all those cuts would be okay browned on the stove with some onions and bunged in a slow cooker with some wine and stock? [drooling emoticon]

stewing steak / braising steak

neck of lamb

anything with chunks of fat really

Yes. You'd have to bone the hand of pork as it usually comes bone-in. I'd go for beef or lamb most times, pork is a lovely meat but none of the cuts need slow cooking IMO.
I am drooling now too. I don't think jumbo snack-a-jacks and an apple will improve with slow cooking!

I have just emailed you on a similar drooling note, Marina...

frogs .. add root vegetables too .. yummy stews

Thanks for asking this frogs. I'd like to get a slow cooker too. I love casseroles and things like that.