Making the most of cheaper cuts of meat

Andrew Stucken ( 19 October 2017 )

Delicious ideas for making a meal out of budget meat cuts.



Age-old habits of using cheaper cuts of meat and wasting nothing were falling out of fashion. But come the recession and old favourites such as brisket and pork hock are making a comeback. Cooked slowly, especially in a casserole, and they make a very tasty meal.

Eight ways to spend less at the supermarket.

Andrew Stucken outlines some cheaper cuts to nourish you while being kind to your purse:

I once tucked into a tasty pork dish in a Bavarian restaurant. Only afterwards did my dining companion tell me I had just devoured pigs' trotters. "If you'd known, you wouldn't have eaten those, would you?" Correct! But proof that prejudice can get in the way of enjoying less favoured cuts.

Ten clever ways to save money. 

Beef: 

Brisket, shin/flank, silverside, oxtail, skirt and chuck are cheap cuts. To cook a casserole using these, just add onion, brown the meat, add stock, vegetables and seasoning and leave to cook for a couple of hours. The difference in price is very marked – £19 per kilo for ribeye against £8 per kilo for stewing beef at Tesco.

Find our beef recipes here.

Pork: 

Cheek, hock, trotters and liver are all pork cuts that are more budget friendly. A filling dish can be made using pork hock cooked with carrot, onion, parsnip, celery and potatoes – here's the recipe for oven roasted pork hocks. Meanwhile pork belly can be roasted or used in oriental dishes, such as sticky pork belly.

Discover more pork recipes here.

Lamb: 

A cheaper cut such as shoulder is around half the price of a neck fillet – £7.50 as against £15.50 per kilo at Sainsbury's. Try shoulder of lamb, neck of lamb (for casseroles) and breast of lamb. Again, cook slowly. Lancashire hot pot is a classic dish you can make from cheaper cuts. Add onion and layer the lamb with potatoes. For a variation on the traditional dish, vegetables can be added – or served as a side dish.

For more lamb recipes, click here.

Chicken: 

Thigh is cheaper than breast, but it can often work out cheaper to buy the whole chicken. If you do get a whole chicken, poultry and meat bones can be boiled down to make stock – and offal such as kidneys, liver, heart etc can be used in recipes. Beef heart is around £3.50 per kilo at Tesco. 

And why not consider old-fashioned country food? Rabbit and pigeon are inexpensive and often locally sourced – try a traditional butcher for these meats.

Make our delicious chicken casserole. 

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