A guide to making the most out of value-cut meats

Home economics teacher Fiona Graham of Tullamore College, Co. Offaly, teaches us how to get value for money when it comes to cooking with value meal cuts.

Value cuts from beef:

• Brisket – Comes from the breast area of the cow, traditionally used in corned beef. Tasty cut, especially in stews or casseroles.
• Shoulder – Has a robust flavour and is suited to long slow cooking.
• Flank steak – A marinade will help tenderise the meat. It can then be stuffed and roasted or barbecued.
• Topside – This is the long, inner muscle of the cow’s thigh, more tender than silverside. Good for pot roasting.
• Oxtail – The tail of a cow which requires slow cooking, resulting in gelatinous, tender meat that falls off the bone.
• Mince – Can be cooked in its own fat, meaning no need to add extra oil. One of the most versatile options.

Value cuts for lamb:

• Lamb shanks – This is the meat from the shin of the lamb. Through slow cooking such as braising or roasting, shanks become gelatinous and tender.
• Shoulder – Inexpensive roasting joint that can also be boned and rolled.
• Chump – Inexpensive small boneless joint with minimal waste. Ideal when cooking for two.

Other value cuts include ham hocks, pork belly and chicken thighs and drumsticks, as well as offal such as liver and sweetbreads.

Hungry for more beef? Find our collection of beef recipes here.