So its sunday and we had sunday lunch. Because we've been a bit unorganised we only had braising steak in. We cooked it for 7 hours and that served the duel purpose of providing dinner and keeping the house warm with the oven on.

Why do we disregard the cheaper cuts of meat? Obviously I don't! But they are sneered at as being a bit low class and peasanty when in fact thay are wonderful. Whats got more flavour fillet of pork or pork belly? Whats richest saddle of lamb or shoulder? Don't be scared to buy the cheaper, less used cuts of meat. Also don't be afraid to ask how to cook them on here its what the food section is for. Finally, tell me some good things about the cheap cuts of meat you love

We had a piece of brisket that was casseroled very slowly for 4 hours last weekend. It was served without the need for slicing, since it fell to pieces as soon as it was fetched out of the dish. It was about £2.50 and fed both of us for a huge meal and there was some left over to give treats to the dog and cats.

We also have liver regularly, because it feeds both of us and provides dinner for the dog for about 90p.

I think that the only using more expensive cuts of meat is related to the wastefulness of our society.

Some of my friends set themselves a challenge recently. They had half a pig delivered and found a way to cook and eat every piece of the pig with the exception of the tail and ear that they got (isn't Molly lucky to have friends who donate these things for her to eat?). They're now doing the same with a mutton sheep and regard it as more important to waste less (including blood, stomach, lungs etc) than to buy less meat- and since they are buying from local suppliers who can demonstrate that the animals have happy lives and they travel less than animals going to supermarkets etc they have low food miles too.

In lots of cases I actually prefer the cheaper cuts of meat (I think that chicken breast is bland and uninteresting and would much rather eat leg meat for instance and I think it's a huge waste not to make the most out of bones and make soup or stock out of them) so obviously I'm not going to disagree with you about the value.

I did some brisket last week too pressure cooked it on the low setting for an hour and a half with some onions veg and herbs,just left it to cool a while then served it with a huge Yorkshire pud each it was lovely.

Cheaper cuts of meat I think definately taste better (I suppose depending on what you do with them). Lamb shanks for example, about three quid for two.If you get a couple of big ones they will last two days each - because there's always a lot of meat on a shank. Slow cookered or in a low oven for about 4 or 5 hours will fall off the bone and will taste amazing. If you're using a slow cooker, it can be as easy as putting them and some veg in it and leaving it for a while. What can be easier? Then you've got something that tastes fantastic, is really cheap and can last for two meals!

And... I like nothing better than cheap cuts of beef stewed slowly so it melts in your mouth in a casserole, or just with a bit of it's own stock in a nice big Yorkshire pud with lots of Hendersons relish.

I love the cheaper cuts - even when we splash out on steak I'd rather have rump over fillet anyday!

Anyone got a good oxtail recipe? I quite fancy trying that next time I get up to the farm shop to stock up.

I braise a lot of cheap cuts in my slow cooker (6-8 hours on low seems perfect for the cuts I do).
Don't really do full meals in my slow cooker, use it purely for the meat and like to do everything else separate.

Saying that I love the expensive cuts too, rack of lamb with a stunning sauce, beef fillet served rare.

I think the thing with cheaper cuts is the cooking element and the fat content.
They are not normally as lean as the prime cuts and some people don't like trimming the fat (or aren't aware how much renders out during long cooking).
Some people are only comfortable putting something in a pan and then taking it out 15 minutes later. They can't get with the slow cook, which is mostly what the cheaper cuts need. (The exception being people are happy to roast for hours but still most people I know roast cheaper joints too hot and short as opposed to low and long.

shin of beef makes a lovely slow cooker stew - very economical. add carrots, turnips celery, pearly barley etc.

Liver also is nice (apparently the o/h likes his liver bbq'd but it's a bit late for that now) - but ..... made liver and onions the other day and it was lovely. (I'd never had liver and onions before!)

I braise a lot of cheap cuts in my slow cooker (6-8 hours on low seems perfect for the cuts I do).
Don't really do full meals in my slow cooker, use it purely for the meat and like to do everything else separate.

Saying that I love the expensive cuts too, rack of lamb with a stunning sauce, beef fillet served rare.

I think the thing with cheaper cuts is the cooking element and the fat content.
They are not normally as lean as the prime cuts and some people don't like trimming the fat (or aren't aware how much renders out during long cooking).
Some people are only comfortable putting something in a pan and then taking it out 15 minutes later. They can't get with the slow cook, which is mostly what the cheaper cuts need. (The exception being people are happy to roast for hours but still most people I know roast cheaper joints too hot and short as opposed to low and long.

Quite agree - I roast belly pork (covered fairly loosely in foil) for a good 4 - 5 hours at about 70C - then turn the heat up to 200, uncover and roast for another 20 minutes or so.

Going to have a go at doing in for about 7 hours at 50 next Saturday - that's as low as our oven goes.

Pork shoulder, 3 or 4 sliced peppers, couple of onions, couple of chillies and some smoked paprika. Stick it in a pot and cover with water, cook for about 5 hours till the meat just falls apart when you pull it with a fork. Gorgeous served with rice and a bit of sour cream