Some of the most delicious meat in the shop is also some of the cheapest. These cuts come from the hard-working muscles of the animal, packed with flavour and connective tissue. Cook them fast and they're tough. Cook them low and slow and they turn rich, tender and falling apart.

Why cheaper cuts work

Hard-working muscles, like the legs, shoulders and neck, are full of collagen. With long, gentle cooking (typically 140–160°C, or a slow cooker, for 2–8 hours) that collagen melts into gelatine. It's what gives a good stew its glossy, rich sauce and makes the meat so tender.

Our favourite cheaper cuts

Beef

  • Braising steak and chuck: the classic stewing cuts. Perfect for casseroles, pies and stews.
  • Shin: full of flavour and gelatine; makes the richest stews and ragùs.
  • Brisket: slow-roast it, braise it in a pot, or smoke it on a barbecue. Brilliant sliced or pulled.
  • Ox cheek: a butcher's favourite. Braise it in red wine until it falls apart with a spoon.
  • Short rib: rich and meaty on the bone; braise it for 3–4 hours.

Lamb

  • Shoulder: slow-roast it for 4–5 hours with garlic and rosemary until it pulls apart.
  • Neck fillet: great value, tender if cooked slowly, ideal for curries and tagines.
  • Shanks: braise them in wine and stock for a real winter treat.

Pork

  • Shoulder: the cut for pulled pork. Slow-roast it with a spice rub until it shreds.
  • Belly: slow-roast it for meltingly soft meat under a layer of crackling.
  • Cheeks: tiny and tender after a long braise.

Chicken

  • Thighs, on the bone: cheaper than breast, with more flavour, and almost impossible to overcook.
  • A whole bird: jointing it yourself (or asking us to) is far cheaper than buying pieces, and the carcass makes stock.

Three simple rules

  1. Brown the meat first. Sear it in batches in a hot pan. That colour is flavour.
  2. Low and slow. Keep it at a gentle simmer, never a rolling boil, which toughens the meat.
  3. Give it time. It's ready when a fork slides in easily. If it's still tough, it needs longer, not less.

A basic beef stew

Brown 1kg diced braising steak or shin in batches. Soften two onions, two carrots and two celery sticks in the same pan, stir in a tablespoon of flour and a tablespoon of tomato purée, then add 500ml beef stock (or half stock, half red wine), a bay leaf and some thyme. Return the beef, cover, and cook at 150°C (130°C fan) for 2½–3 hours, until tender. Serves 4–6, and it tastes even better the next day.

Make it go further

  • Cook once, eat twice: stews, ragùs and pulled meats freeze brilliantly.
  • Bones make stock: ask us for beef or chicken bones for a richer gravy and soups.
  • Leftovers: turn pulled pork or braised beef into pies, tacos or toasties.

Ask your butcher

Not every cheaper cut is on the shelf every day, and we're always happy to suggest something for your recipe and budget. Browse what's on our counter, or ask us what's best this week.