The Forgotten Cuts: Incredible Value and Flavour You’re Missing Out On

Trends come and go—even at the butcher’s counter. Over the years, our shopping habits have shifted toward convenience and familiarity, pushing some truly wonderful cuts of meat quietly into the background. That’s a shame, because many of these “forgotten cuts” are not only packed with flavour, but also offer exceptional value for money.

At Prendergast Butchers, we believe great food starts with understanding the whole animal. Let’s take a look at a few cuts that may have slipped out of fashion—but deserve a well-earned comeback in your kitchen.

1. Lamb Neck

Once a staple of slow, economical home cooking, lamb neck has fallen out of favour as quicker cuts took centre stage. That’s a mistake. When cooked slowly, lamb neck becomes meltingly tender, rich, and deeply savoury.

Why it’s great value:
It’s one of the most affordable lamb cuts and delivers far more flavour than leaner, pricier options.

Best for:
Slow braises, stews, and curries.

2. Beef Shin

Before diced “stewing steak” became the norm, beef shin was the cut of choice for proper, hearty meals. Cut from the leg, it’s full of connective tissue that transforms into silky richness when cooked low and slow.

Why it’s great value:
Inexpensive, filling, and ideal for feeding a family.

Best for:
Osso buco, casseroles, and slow-cooked ragùs.

3. Ox Heart

Heart might sound intimidating, but it’s one of the leanest, most flavoursome cuts of beef you can buy. It used to be common in pies and stews, but today it’s often overlooked.

Why it’s great value:
Extremely affordable, nutrient-dense, and surprisingly versatile.

Best for:
Slow braising, mincing for pies, or thin slicing and quick cooking.

4. Pork Cheeks

Once prized for traditional farmhouse cooking, pork cheeks nearly disappeared as lean pork became fashionable. Thankfully, chefs have rediscovered them—and for good reason.

Why it’s great value:
Cheap, indulgent, and impossibly tender when slow-cooked.

Best for:
Braising in cider, wine, or stock.

Two Comforting Recipes to Try at Home

Recipe 1: Slow-Braised Lamb Neck with Rosemary and Garlic

Serves: 4
Time: 2½–3 hours

Ingredients

1kg lamb neck, sliced
2 tbsp olive oil
1 onion, sliced
2 carrots, chopped
3 cloves garlic, crushed
2 sprigs rosemary
500ml lamb or chicken stock
Salt and black pepper

Method

Preheat the oven to 160°C (fan 140°C).
Season the lamb neck generously. Heat the oil in a heavy casserole and brown the lamb well on all sides. Remove and set aside.
In the same pan, soften the onion and carrots for 5 minutes. Add the garlic and cook for another minute.
Return the lamb to the pan, add rosemary and stock, and bring to a gentle simmer.
Cover and cook in the oven for 2½–3 hours, until the meat is falling off the bone.
Serve with mashed potatoes or buttered greens, spooning the rich sauce over the top.

Recipe 2: Classic Beef Shin Stew

Serves: 4–6
Time: 3 hours

Ingredients

1kg beef shin, cut into chunks
2 tbsp plain flour
2 tbsp vegetable oil
1 onion, diced
2 celery sticks, sliced
2 carrots, chopped
2 tbsp tomato purée
500ml beef stock
1 bay leaf
Salt and pepper

Method

Toss the beef shin in flour seasoned with salt and pepper.
Heat the oil in a large pot and brown the beef in batches. Remove and set aside.
Add the onion, celery, and carrots to the pot and cook gently for 8–10 minutes.
Stir in the tomato purée, then return the beef to the pot.
Add stock and bay leaf, bring to a simmer, then cover and cook gently for 2½–3 hours.
The result should be rich, glossy, and deeply comforting. Serve with crusty bread or creamy mash.

Bringing Back Proper Butchery

These cuts aren’t old-fashioned—they’re timeless. They reward patience, respect, and a little know-how, which is exactly what traditional butchery is all about.

Next time you’re in Prendergast Butchers, ask about these forgotten favourites. You’ll eat better, spend less, and rediscover flavours that generations before us knew were worth savouring.