Let ’s forget about those classics taking centre stage – let ’s try something new and out the box.
In the old days, there were just normally two types of meat cuts – either the ‘chef’s cuts’ or the ‘butcher’s cuts’, the latter being the cut the butcher would take home because no one else wanted them. In this era of discovery, let’s challenge the norm, and make these ‘butcher’ cuts part of a new wave of previously less common cuts. But also not forgetting some of those classics.
Known as 7-bone steak due to the shape of the bone in the cut. It comes from an area above the brisket in front of the animal. It’s loaded with connective tissues (collagen) that adds a stronger flavour to the meat.
This is a cut of meat from the cow’s breast or lower chest. It’s not always tender, but can be if cooked properly. Cook it slowly for the best results.
This is a good cut of meat. Recommended to be slow cooked as these cuts come without a bone and they tend to dry out faster.
The neck or collar, as it is sometimes called, produces a delicious meat, which should be slow cooked to allow the inter-muscular fat to melt – keeping the meat moist and tender.
It is fatty, succulent and a popular cut. It can be braised and seared on the outside and smooth on the inside.
SHOULDER OF PORK
This is found where the front leg meets the body. The shoulder is fatty and needs lengthy cooking times. It contains a considerable layer of fat and skin, which makes it perfect for making crackling.
LEG OF LAMB
This is the leanest lamb cut. It is the back haunch of the animal. It is presented bone-in or boneless. The bone adds flavour. Because of its impressive presentation it is perfect for any special occasion. It is a classic and is delicious.
SHOULDER OF LAMB
This cut is full of flavour. It needs to be roasted for maximum flavour. Once cooked the meat is so tender it simply falls apart. It makes the juiciest, most incredible roast. Many prefer the shoulder over the leg.
It is an unusual cut from the loin. It is the belly of the animal. It’s tough, fatty and at cut. It needs long cooking times. The flank needs to be cooked with moist heat, so braising is best. It can be served as lamb ank steaks.