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.
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Pork shoulder, beef shin and chicken thighs are cheaper than less-fatty meats such as pork loin, steak or chicken breast.
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.
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.
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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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