With names like flank, chuck and blade, the cheapest cuts of meat can sound severe and a little intimidating. However, butchers and professional chefs know the worth of these less popular cuts – they often have far more flavour than their expensive counterparts.
However, they do generally require longer cooking. The muscles that an animal uses most often – such as the shin or shoulder – are the toughest, but also the cheapest and most tasty. Most butchers buy animals whole too, so these parts should be readily available. Plus, you won’t have to settle for pre-packaged portions and can buy exactly the amount you need.
Our advice: Get to know your butcher and get your head around some of our favourite cheap cuts.
Brisket
Try it in…
Pot-roasted brisket in beer with parsnips & mushrooms
Texas barbecue brisket
Skirt
Try it in…
Seared beef with orange & chilli
Braised beef with anchovy toasts
Cornish pasties
Shin
Try it in…
Chinese braised beef with ginger
Flank
Try it in…
Barbecued fajita steak
Minced beef Wellington
Silverside
Try it in…
Red flannel hash
Salt beef with beetroot & horseradish
Chuck and blade
Try it in…
Crispy-topped Cumberland pie
Leg
Try it in…
Beef bourguignon
Top rump
Try it in…
Roast beef & carrots with easy gravy
Do you like to use cheap cuts? How do you like to serve them? Share your suggestions with us below
