Lean Cuts

Leaner cuts of red meat are often less tender for that reason they benefit from slow cooking (stews & casseroles for example) or our cookshop team suggests marinating the meat overnight in something acidic (a recipe that includes orange juice or vinegar, for example) to break apart the connective tissue and make the meat as tender and tasty as a much-pricier filet....Providing fantastic value for money.

Chuck steak and shin and leg cuts are very cheap and great for making casseroles, while flat iron steak, taken from chuck steak, is new to the Irish market and, when it’s cut right by a butcher, it is said to be as tender as striploin and less than half the price. The shoulder and neck of lamb will benefit from spending several hours in a low-heat oven, and pork belly is cheap, delicious and almost impossible to overcook.