Overcome the colder autumn and winter nights and weekends with slow cooked stews and casseroles and Sunday roasts, pick your selected cuts, stock up your freezer and get cooking.
Shin; Cheaper cut with lean meat requiring long slow cooking for best reults
Chuck or Blade; Well known for braising whether our recipe calls for diced or sliced this would be the cut for you.
Brisket; Generally a rolled joint for long slow cooking which contains a bit more fat which adds to the flavour
Mince; Great for the braising in a slow cooker or used to make bolognaise or a cottage pie
Skirt; Great for use in pies and pasties
Shanks; a lean joint which has great flavour and becomes very tender with long slow cooking
Shoulder; Great for a long slow roast until the meat falls off the bone
Breast; A joint which contains more fat but becomes very tender and is full of flavour
Neck; Typically cooked long and slow on the bone
Diced Leg; Provides a leaner cut for stews and casseroles and becomes very tender when cooked slowly
Diced Chump/ Leg; Great cuts for dicing or in larger chunks for casseroles, stews and one pots as they hold their shape
Belly; for a long slow roast as the fat melts and keeps the meat moist, the skin can be scored to create great crackling
Spare Ribs; typically braised or marinated to make them tender then finished in the oven or
Shoulder; a joint for a Sunday roast cooked on a bed of veg with some liquid to keep it moist and tender