Overlooked cuts of meat

[bolidemichael]

What are some cuts of meant, particularly beef, that are economic and perhaps not so commonly ordered/discussed? I'm familiary with the steak cuts, but would like to consider <£20/kg cuts, but from quality grass fed stock.

[sherman]

Brisket. Slow cook with root veg for hours. Pull it apart. Make gravy. Serve.

[Correvor]

Onglet or Hanger Steak.

Sometimes known as butchers cut, not always easy to find but somewhere local will sell.

Not great if well done but if it's cooked rare / medium, it's lovely.

[thebraketester]

Skirt

[paulrockliffe]

Bacon chops. Cheap and so on asty!

[oscmax]

Cheeks - pigs/cows both good!

[21TonyK]

Problem is most cuts are now "rediscovered" and priced accordingly. Cheek is always a good option with beef but for pork shoulder/collar is often ignored and very versatile. Lamb used to be neck but that's a joke now. Backstraps are a good option if you cook carefully and lamb rump/chumps can be found at a reasonable price (at least wholesale) and are every bit as good as loin, perfect for individual roast joints.

The main thing I will always say about meat is yes, there is a difference in quality and price. Cheap meat is often cheap for a reason.

But... cooked correctly even cheap meat can taste better than the most expensive.

[Harpoon]

Ox cheek or oxtail. Not sure on the price as we haven't had any for a while as they are autumn / winter dishes for us, so this is a timely thread to remind me to order some from the butchers!

The Hairy Bikers have a superb low & slow one-pot oxtail recipe or whilst this recipe serves the ox cheek with nachos, you could pull it and serve it however you want

https://www.telegraph.co.uk/recipes/0/smoky-ox-che...

[sherbertdip]

Brisket and Lamb shank, both cooked long and slow, tons of soft tasty meat, neither healthy but hey!

[Mr.Chips]

I cooked oxtail once. Did it in the slow cooker with plenty of root veg and stock. When we were ready to eat it, all I did was pick out the bones ( which were completely clean) and serve it. It was bloody lovely and the gravy it made was amazing. The only reason I haven’t done it again is that my family are a bit funny about eating something that has been is such close proximity to a cow’s arse and potentially marinaded in ste!

[soad]

Braising steak?

[Mobile Chicane]

No such thing nowadays. All meat is expensive, bar road kill.

[vladcjelli]

I’ve got some shin beef in the fridge ready for a stew.

Believe it was about £2.50 less per kg than their stewing beef.

Will see how it goes.

[easytiger123]

Correvor said:

Onglet or Hanger Steak.

Sometimes known as butchers cut, not always easy to find but somewhere local will sell.

Not great if well done but if it's cooked rare / medium, it's lovely.

Came here to post exactly this. Medium-rare, slice it thinly against the grain, and you just can't beat it for the texture and slightly gamey flavour. Beats all the other cuts of beef, bar ribeye, in my 'umble opinion.

[Aunty Pasty]

Recently bought 2kg of flank steak at £6.50 / kg. Good enough for stir fries and similar but you need to be prepared to do a bit of prep work to trim or pull off the membranes and odd bits of gristle.

[Cotty]

21TonyK said:

Lamb used to be neck but that's a joke now.

I used to like neck and breast but both have crept up.

[Sticks.]

My local pub makes its burgers using Jews steak, which was new to me. Not sure if you can get it retail.

[akirk]

Do some digging online for a meat box - should pay c. £10-£12 / kg for a mixed box directly from the farmer... can pay as little as £8 / kg - or ridiculously high amounts for specialist steak boxes!

[twing]

Ox tongue is a favourite from my younger days. My mother used to pressure cook it I think and no doubt it cost peanuts.Somehow it's now £31.25/kilo in my local farm shop. Absolutely delicious but

[Mobile Chicane]

Aunty Pasty said:

Recently bought 2kg of flank steak at £6.50 / kg. Good enough for stir fries and similar but you need to be prepared to do a bit of prep work to trim or pull off the membranes and odd bits of gristle.

Unsurpassed in a chilli, cooked long and low.