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Thrifty Cuts

Godfreys Thrifty Cuts

It’s almost seven 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.

Immaculate provenance
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 our 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.

Cooking evenly
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 may 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 are the best choice.

Here at Godfreys with five generations of experience, we treasure some of the thriftiest Cuts - as the best Cuts.

Less cost
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 -  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 

We have tried to give as broad a choice of Thrifty Cuts that cover both the obvious - and the less well known.


• 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
(Click title for recipe)

•   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
(Click title for recipe)

•    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. Freezable
Preparation time 35 mins : Cooking time 3 hrs.
 Click here for Shin of Beef, Fresh Beef Stock
(Click title for recipe)

•    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. Freezable
Preparation time 10 mins : Cooking time 2 hrs 20 mins.
 Click here for Braising Steak
(Click title for recipe)

• Chinese-style Braised Beef One-Pot - by Jane Hornby
Great for casual entertaining, when you fancy a warming Beef Stew but with some more vibrant flavours. Freezable
Preparation time 10 mins : Cooking time 2hrs 30 mins. Click here for
 Ox Cheeks
(Click title for recipe)

•   Devilled Cheek & Kidney Pot Pie - By Barney Desmazery
Try Beef Cheek and Lamb or Ox Kidney is 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
(Click title for recipe)

• Braised Oxtail with Basil Dumplings - by Barney Desmazery
  Slow-cooked Oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties. Freezable. Easily halved.
Preparation time 20 mins : Cooking time 3 hrs 30 mins. Click here for
(Click title for recipe)

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
(Click title for recipe)

•  Lamb Shank Cassoulet - by Gordon Ramsay
Gordon Ramsay’s Lamb Shank Cassoulet recipe is the kind of dish he’d serve at home - it’s the perfect winter warmer.
Preparation time 20 mins : Cooking time 3 - 3hrs 30 mins.
 Click here for Lamb Shanks
(Click title for recipe)

•  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 3 hrs.
 Click here for Breast of Lamb, Stokes English Mustard
(Click title for recipe)

•   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. Freezable. 
Preparation time 15 mins : Cooking time 1 hr 20 mins - plus soaking.
 Click here for Chicken Thighs, Chorizo Rosario Sausages
(Click title for recipe)

•   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 
(Click title for recipe)

•   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. 
Preparation time 10 mins : Cooking time 8-9 hrs.
 Click here for Rack of Pork Ribs, Mississippi Barbecue Sauce
(Click title for recipe)

• Sticky Slow-Roast Belly of Pork - by James Martin
Pork Belly is a relatively cheap Cut of meat, making this an affordable roast to feed a crowd
Preparation time 10 mins : Cooking time 3 hrs 30 mins. Click here for
 Belly of Pork
(Click title for recipe)

•  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 hrs salting : Cooking time 1 hr 30 mins - 2 hrs. Click here for
 Belly of Pork
(Click title for recipe)

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. Freezable
Preparation time 20 mins - plus overnight chilling : Cooking time 1 hr 30 mins. Click here for
 Chicken Livers, Belly of Pork, Smoked Streaky Bacon
(Click title for recipe)

•    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
(Click title for recipe)

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
Give it a Click
So why not give it a Click - and experience a whole new way to enjoy Godfreys Thrifty Cut Free Range Premium Meats and Poultry - all week - or month long - by ordering from the comfort of you own home - or workplace - at a time that is convenient to you 

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!

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