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#1 Thu 30 Aug 12 2:19pm
Birdymum
- From Newcastle, NSW, Australia
- Member since Thu 23 Oct 08
Cuts of meat that used to be looked down on but are now fashionable.
The other day I slow cooked some beef ribs.
They were wonderful but just like lamb shanks which used to be so cheep that the butcher threw them in for free for the cat, beef ribs have started to be more expensive and now come in fashionable packaging.
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#2 Thu 30 Aug 12 6:57pm
ANN
- From North Carolina
- Member since Thu 15 Jul 04
Re: Cuts of meat that used to be looked down on but are now fashionable.
Skirt steak used to be cheaper because it was tough unless you took your time to slow and low cook it. Now it costs more and is very fashionable in restaurants.
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#3 Fri 31 Aug 12 8:58am
dhartley
- Member Occupation Office Wallah
- From Yorkshire / E Sussex
- Member since Thu 15 Mar 12
Re: Cuts of meat that used to be looked down on but are now fashionable.
Me and a mate at work have each been experimenting with lesser used so-called inferior cuts of meat, and have had some nice suprises. Clear winners are oxtail and beef shin! Lamb shoulder is excellent value, going to try some mutton next!
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#4 Fri 31 Aug 12 2:29pm
koukouvagia
- From New York
- Member since Fri 12 Dec 08
Re: Cuts of meat that used to be looked down on but are now fashionable.
Brisket, pork belly, and shoulder cuts are suddenly more expensive around here. But still very affordable compared to the filets and tenderloins.
ANN wrote:
Skirt steak used to be cheaper because it was tough unless you took your time to slow and low cook it. Now it costs more and is very fashionable in restaurants.
Really? You're right that it's more expensive now but I disagree that it's tough. I find it to be quite tender cooked at medium rare. It's my go-to steak for salads and fajitas.
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#5 Fri 31 Aug 12 2:55pm
MsPablo
Occupation Just being me
- Member since Fri 28 Mar 08
Re: Cuts of meat that used to be looked down on but are now fashionable.
I use skirt steak or hangar steak - flash cooked on the grill or in a heavy skillet. I want to try some dishes with shin, maybe a borscht this winter. I have never cooked it or brisket at home, but like both cuts when done right. Of course, the humble chicken liver is still around, but I think fewer people buy it these days because the smaller store we use often hardly ever has them now and they used to always carry them.
This is off-topic, but a friend was able to get us some Kobe shoulder steak for a good price. The shoulder would normally take low, slow cooking, but because it was Kobe, it was very tender and could be quick-cooked without a problem.
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#6 Fri 31 Aug 12 3:16pm
dhartley
- Member Occupation Office Wallah
- From Yorkshire / E Sussex
- Member since Thu 15 Mar 12
Re: Cuts of meat that used to be looked down on but are now fashionable.
Supermarkets set food prices in this country, and because people have been tightening their belts due to having less disposable income, people are exploring cheaper cuts and our TV chefs championing them. Therefore demand has gone up therefore the price too. Ive noticed pork belly climb steeply in particular.
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