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Cheaper Cuts of Meat

Listlad said:
There is quite a lot of meat to be had from a pigs head, I believe.
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If you go to your local Italian deli, ask for gian ciarle (gwan charley)which is kind of like pancetta but very much more succulent and flavoursome. It comes from the pig's cheek.
Also go to your local pet shop and check out the various bits of animal parts we can feed our omnivorous dogs e.g. chicken hearts dried, deer ears the private parts of bulls etc. etc.
Makes me feel better about being slightly too squeamish to eat Nose to Tail which I think is a moral imperative; if we are going to eat animals we shouldn't waste any part of their bodies.
 
HSSS said:
My biggest issue is having no idea how to cook or what to do with these less common cuts that I might end up with. Any good resources you know of?
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I will dig you out a few later today.
 
HSSS said:
My biggest issue is having no idea how to cook or what to do with these less common cuts that I might end up with. Any good resources you know of?
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Just Google "beef shin recipes". Or even "low carb beef shin recipes". Loads of stuff comes up. In fact, the very first result is something I do, and would very, very strongly recommend. It's an easy one: https://queenketo.com/keto-beef-shin-creamed-brussels-sprouts/

I must say, don't do the sprouts with it as they'd are one of my OH's big yucks.
 
HSSS said:
I’ve just found myself a local, well reputed butchers on a farm. Now I need to learn what to ask for and how to cook it! Any good links to get me started ?
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Lechon Kawali

Crispy deep-fried pork is the simplest way to describe lechon kawali. Pork belly is the cut of pork usually used to cook it. This dish is best served for lunch or dinner (with white rice on the side if not low carbing). It is also nice to have with dipping sauce.

https://panlasangpinoy.com/lechon-kawali/

Mrs Listlad cooks it like you might have crispy bacon. She prefers it to lean cuts as it has more flavour. I was averse to it initially because of the fat but if cooked well it is quite a nice dish.
 
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@HSSS I recommend lamb ribs as one of the cheaper cuts. Air fried some tonight. Beef shin is good and I adore oxtail and ox cheek as well as lamb breast. Most of them can just be slow cooked. As part of Organuary I bought a tongue. Now that was a weird thing to prepare from scratch, but YouTube came up trumps and it wasn’t nearly as difficult as I thought.

 
Lots of good ideas coming here. Thank you. As soon as the current meat draw in the fridge dwindles I’m off for some shin and oxtail as my starting point and top up my liver. Think I need to revisit the carnivore thread too!
 
HSSS said:
Now that’s a step too far for me. I have never be able to eat fish with the head on, those eyes just look straight at me! So a broth of just the heads is a very firm no from me.
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I am told the eyes are the best parts.
 
Plenty of heads on this lot to make stew out of.

A member of the bowls club caught these on a trip out to the GBR last year, we got a few fish out of this lot.

 
Well there we have it. The cheaper cuts make grim reading and could be what we might face if it turns out like some expect. It is enough, to warrant turning Vegan?
 
Listlad said:
Well there we have it. The cheaper cuts make grim reading and could be what we might face if it turns out like some expect. It is enough, to warrant turning Vegan?
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The cheaper cuts only exist because of the expensive cuts, so if there is a reduction in the number of animals for food, there will be a shortage of cheaper cuts so they won't be an alternative.
 
Mr_Pot said:
The cheaper cuts only exist because of the expensive cuts, so if there is a reduction in the number of animals for food, there will be a shortage of cheaper cuts so they won't be an alternative.
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Hmmm, but they will still be available. And still might remain the secondary and cheaper cuts. Just they will become more in demand due to restricted supply of meat. But maybe some folks will have gone veggie or stuck to other forms of protein such as dairy. A new equilibrium would be reached...

How would you tackle a reduced meat availability? (Should it happen that is).
 
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Listlad said:
How would you tackle a reduced meat availability? (Should it happen that is).
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If it happened, and I lived in the UK, there are deer to hunt for starters, plenty of water fowl to trap, pheasants and all of the other game birds, swans, rabbits and hares, squirrels.

Then there are cats and dogs to eat as there plenty of them about to be eaten...
 
I know you antipodean folk. . But seriously. Are you sure you wouldn’t turn vegetarian? I see a lot of British cheese being shipped to Australia btw.
 
Listlad said:
I know you antipodean folk. . But seriously. Are you sure you wouldn’t turn vegetarian? I see a lot of British cheese being shipped to Australia btw.
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No I would not turn vegan or vegetarian if I lived in the UK, if and it's a big if, the crazy ideas come to pass, as I said there is plenty of meat about just go and get it.

The only imported cheese we buy is Danish Blue which come from Denmark (for the geographically challenged), we mainly get the Australian and New Zealand cheeses.
 
Tipetoo said:
If it happened, and I lived in the UK, there are deer to hunt for starters, plenty of water fowl to trap, pheasants and all of the other game birds, swans, rabbits and hares, squirrels.
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I think you are confusing modern Britain with a Robin Hood film.
 
Mr_Pot said:
I think you are confusing modern Britain with a Robin Hood film.
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I do not think so, I helped myself by poaching food stuff from the local gentries properties in the 1960's to help the budget along.
 
Mr_Pot said:
I think you are confusing modern Britain with a Robin Hood film.
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True enough. The average Briton is terrified of starving to death when Sainsbury's is closed on December 26th. Can't see many of us grabbing a bow and arrow and heading off into the woods
 
I distinctly saw loads being shipped to Oz last week.
 
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