NATIONAL Butchers’ Week begins tomorrow, so for tips on choosing the finest cuts, get down to your local meat master – chop chop!
You can ask the experts about the best picks for your budget.
Robert Unwin, a butcher in Kendal, Cumbria, says: “We love giving advice. It’s a big part of our job.”
Here are his recommendations for saving money.
GO SLOW: It is no secret that the cuts which cost less tend to be those that need to be cooked for longer.
Pork shoulder, beef shin and chicken thighs are cheaper than less-fatty meats such as pork loin, steak or chicken breast.
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Robert says: “These fattier cuts have more flavour and you can put them in your slow cooker and make them for pennies.”
He also recommends lamb breast — “the belly of the lamb” — that can be cooked low and slow, then finished on a high heat to crisp up.
OFFALY NICE: Liver, kidney, tongue and heart used to be the mainstay of frugal cooking.
And these tough economic times might just herald their return.
Robert says: “Eating offal is the perfect choice for affordable living.
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It’s the cheapest way to get meaty protein.”
His go-to? “Lamb offal is usually cheaper than beef.
“A lamb’s heart has a very mild taste. Ask your butcher to trim it, slice it thinly against the grain and then you’ve got a great meat for a stir fry.”
ASK FOR EXTRAS: “The right butcher will dish out advice and help you find a good deal,” says Robert, who was crowned the Countryside Alliance Butcher of the Year last year.
It came two years after he opened his first shop, Roast Mutton, in Kendal.
Ask a butcher to joint a chicken for you, give you mince with a higher fat content for less, or even throw in some free bones to make nutrient-packed broth.
It can be used as a base for soups, stews or risottos — or eaten on its own.
- All prices on page correct at time of going to press. Deals and offers subject to availability.
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