Godfreys Winter Thrifty Cuts
Its almost four years since we launched Godfreys Thrifty Cuts.
Since then the range of Thrifty Cuts has grown hugely - as has the popularity of these Cuts
Much copied - but rarely rivalled
Now much copied - but very rarely rivalled .
Thrifty Cuts seem to have chimed not only with popularity of a thrifty and less wasteful approach to food - but also to those with a growing appetite to try these traditional - almost bygone Cuts - packed with flavour and character
Our own Edwardian roots
Many Thrifty Cuts date back to our own Edwardian roots - and even earlier - and they bring back the tastes, flavours and textures that made them so popular in the first place - to be enjoyed by new generations - although in our family they were never lost in the first place.
Expensive cuts need not be the most succulent
The most Expensive cuts need not be the most succulent - nor only those bursting with good old fashioned, mouth watering flavours and textures.
Free Range Premium Quality meat raised with immaculate provenance, in stress-free rearing environments, and fed on only additive-free diets - yield superb tastes and textures - yet do remember that the most expensive cuts and Thrifty Cuts do come from the same animal.
Thrifty Cuts tend to be from harder-working muscles with more sinew and sometimes more fat and bone - one of the reasons they are cheaper - but also why they are so very tasty.
Cutting a Thrifty Cut
Knowing how to cut a Thrifty Cut properly is almost as difficult as sourcing it.
A Premium Quality Master Butcher will have the skills to break down Cuts like a Rump into individual muscles.
Some of the muscles will eat like a Fillet and others will need a bit more chewing.
That's why the Rump Steak that most butchers cut across the three main muscles can sometimes appear chewy.
Another example of the importance of the Cut is when buying Thrifty diced meat for a pie or stew it should be from one cut or muscle so it cooks evenly.
When you cook it and taste a piece to see if it's done it may well appear tender, but in amongst the rest of the meat will be all of the other muscles which will take longer to cook.
So skill, expertise and knowledge are just as important to a Godfreys Premium Quality Thrifty Cut as is the animal’s upbringing and provenance.
Hard work in the kitchen?
Many people assume that getting the best from Thrifty Cuts is going to be hard work in the kitchen - but it need not be.
You just have to know what to ask for and what to do with it.
The best choice
Cooking usually requires to be low and slow in the oven. But with some Thrifty Cuts sometimes the barbecue, grill or frying pan or the best choice.
Here at Godfreys with five generations of experience, we treasure some of the thriftiest cuts - as the best cuts.
In recent years we have all become more cost conscious.
It makes sense to be careful with our home economics and sometimes mix some of the more indulgent expensive cuts with different cuts of the animal that are equally sumptuously textured and flavoured - but at considerably less cost.
Supermarkets can only dream!
Many of these Thrifty Cuts may be difficult to find as they come from smaller, specialist, usually family-run farms.
These are cuts which supermarkets with their mass supply requirements can only dream of sourcing and supplying.
However once you have tasted them - there is probably no going back!
The good news
Each Thrifty Cut has impeccable Free Range rearing credentials, mouth watering textures and explosions of tastes
And the good news is - you can enjoy new culinary adventures and taste experiences every day - all the way through Winter. - without breaking the weekly household budget.
Here are a few simple ideas to hopefully inspire you to explore the joy of Godfreys Thrifty Cuts - and help cut down on the food budget post the Christmas spending splurge.
We have tried to give as broad a choice of Thrifty Cuts that cover both the obvious - and the less well known.
Splendidly seasonal Recipe suggestions
January seasonal recipes to try include:
• Crisp Chinese Pork - by Barney Desmazery
Belly is the cheapest Pork roasting joint and, as it’s rich, a little goes a long way, making it perfect for Sundays and dinner parties.
Preparation time 10 mins - plus at least 2 hours salting : Cooking time 1 hr 30 mins - 2hrs. Click here for Belly of Pork
• Country Terrine with Black Pepper & Thyme - by Sara Buenfeld
A rustic Terrine with French toasts makes an excellent starter for a special meal and it costs very little to make.
Preparation time 20 mins - plus overnight chilling : Cooking time 1 hr 30 mins. Click here for Chicken Livers, Belly of Pork, Smoked Streaky Bacon
• Herby Lamb Cobbler - by Barney Desmazery
This warming Cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round
Preparation time 40 mins : Cooking time 2 hrs 30 mins. Click here for Lamb Neck Fillets, Smoked Streaky Bacon, Fresh Beef Stock
• Braised Oxtail with Basil Dumplings- by Barney Desmazery
Braise Shin of Beef with Chorizo and red wine for this long - and you wont be disappointed!
Preparation time 20 mins : Cooking time 3 hrs 30 mins. Click here for
• Garlic Beef - Barney Desmazery
A cheap cut of Beef transformed into a tender treat
Preparation time 10 mins : Cooking time 15 mins. Click here for Onglet
• Mustard-crusted Breast of Lamb - by Barney Desmazery
Breast of Lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked
Preparation time 20 mins : Cooking time 3hrs. Click here for Breast of Lamb, Hot English Mustard
• Sweet & sticky Wings with classic Slaw
Kids will love these sweet and sticky Wings which are quick to prepare and cheap too!
Preparation time 10 mins : Cooking time 40 mins. Click here for Chicken Wings
• Devilled Cheek & Kidney Pot Pie - By Barney Desmazery
Try Beef Cheek and Lamb or Ox Kidney in this sumptuous Pie with homemade pastry. Use a piece of Bone Marrow as a pie funnel - it's a talking point!
Preparation time 50 mins : Cooking time 3 hrs. Click here for Ox Cheeks, Ox Kidneys, Smoked Streaky Bacon, Marrowbone Tunnels, Fresh Beef Stock
• Slow cooker Ribs - By Caroline Hire
Slow cooking is the perfect way to get tender melt-in-the-mouth Pork Ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Preparation time 10 mins : Cooking time 8-9 hrs. Click here for Rack of Pork Ribs, Mississippi Barbecue Sauce
• Pot-roasted Brisket in Beer with Parsnips & Mushrooms
One pot comfort food, ideal served with Mash to soak up the gravy
Preparation time 25-35 mins : Cooking time 2 hrs 15 mins - 3 hrs. Click here for Rolled Brisket, Dijon Mustard
• Spanish Beans with Chicken & Chorizo - By Mary Cadogan
This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it's done.
Preparation time 15 mins : Cooking time 1 hr 20 mins - plus soaking. Click here for Chicken Thighs, Chorizo Rosario Sausages
• Portuguese Braised Steak & Onions - By Barney Desmazery
In Portugal this braise would be served with fried Potatoes or Rice, but it goes just as well with a pillow of buttery Mash
Preparation time 10 mins : Cooking time 2 hrs 20 mins. Click here for Braising Steak
• Chinese Braised Beef with Ginger
Slow cooking Beef Shin or Brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed Rice and crisp stir-fried Vegetables
Preparation time 35 mins : Cooking time 3 hrs. Click here for Shin of Beef, Fresh Beef Stock
• Sherry-braised Pork Cheeks - Caroline Hire
Cook this offcut of Pork in a Spanish-inspired sauce of sweet Sherry, Cumin, Paprika, Parsley and Almonds- it's a great addition to a tapas spread
Preparation time 10 mins : Cooking time 2 hrs 15 mins. Click here for Pigs Cheeks, Fresh Beef Stock
So whether you choose one of the recipes above - or are just inspired to explore further Thrifty Cut recipes - we hope we have given you much food for thought.