Bodnant’s head butcher Graham has launched a campaign to bring back the “forgotten cuts” of meat to widen people’s horizons in the kitchen – and save them money!
Unfashionable cuts, like oxtail, lamb neck and hand of pork, are often ignored by shoppers in favour of more popular cuts which are generally more expensive.
Graham is now giving customers food for thought by proving people can create delicious meals using different cuts of meat without breaking the bank.
Graham and executive chef, Hefin Roberts, have teamed up to make the unfashionable fashionable again, with Graham coming up with unusual cuts of meat and Hefin producing a recipe for each one.
Recipies are printed out and customers buying meat from the Bodnant Farm Shop will be able to take the recipe away with them to try at home.
Graham said: “There are forgotten cuts of meat, things that have become unfashionable, and while they were once considered a popular buy with the customer they have now been consigned pretty-much to history.
“We wanted to bring them back and show what can be done to make these cuts more appealing – and at a very affordable price, showing you can produce really tasty meals that people maybe don’t even think about anymore.
“I have come up with four cuts and Hefin has created a classic recipe for each one which customers can take home and try when they buy their meat from Bodnant Farm Shop.
“Hefin is an amazing chef and this will be a great opportunity for our customers to get the benefit of his expertise in trying out something really good and affordable.”
Butcher Dave with oxtail
The first four “forgotten cuts” are Jacob’s Ladder, oxtail, lamb neck fillet and hand of pork.
Graham said: “Jacob’s Ladder is a beef cut from the forequarter, consisting of thick rib bones with lots of meat. These are a hearty meal with a very deep flavour, ideal braised as a cold weather dish.
“Oxtail is a cut rich in flavour and breaks down to create a thick gravy when cooked slowly – nothing beats this on a cold winter’s night.
“Lamb neck fillet is a tender boneless cut and fantastic value. It has many uses – roast in foil or dice it for casseroles, broths or curries, or marinade and grill.
“Hand of pork is economical and delicious, ideal for slow roasting, braising or simmering. The meat will be meltingly soft and simply fall off the bone, perfect for pulled pork recipes.
“Bodnant prides itself on using local produce and our pork is a classic example of this, being produced by Teyrdan Hall Farm in Colwyn Bay
“We are hoping this idea of re-introducing people to forgotten cuts will prove that they can once again be brought to the fore and enjoyed at a very reasonable price.
“By taking it one step further and producing recipe cards from a leading chef we are giving everyone the opportunity to try something really special with what was an old favourite.”
Graham’s forgotten cuts will be available from the Bodnant butchery from Friday 9th March to find out more you can call the butchery directly on 01492 651104.