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"This one's easy to explain," says Nathan. "Onglet hangs between the 12th and 13th rib." This puts it close to the liver and kidneys, and the meat has a slight offal tang as a result: it's a richly flavoured cut that you should fry quickly and serve with chips. It sounds better in French though: onglet is the classic steak in steak frites.
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Even with lesser known cuts or lesser priced meats a good wholesome presentable meal can be made, also using marrow bones.
Many people go to a supermarket buy and stick it in the freezer, (meats also fish ) ok people can save money and it is proberly convenient.
Morison's supermarkets are the better, are more to traditional, meat plus fish, if you are lucky enough to have one near you but if you know a good smaller village or local butcher that is a bonus often selling at a reasonable price.
Unfortunately Many people have never had cooking preparation presentation or economy skills handed down to them, so spending far more money.
good tasty affordable meat highly recommended and nice
Scrag-end of lamb, lamb breasts, belly pork, ox-tail, offal.
Gosh, were all but give away now are luxury cuts.
Go to the supermarket and wait til a pensioner is looking at the packs of meat, Then go and stand next to them and look through the steaks. Pick one up and say "Yeah, the dog should enjoy that",
Cruel I know, but isn't that what MSN are doing here, talking about sirloin and T bone steaks as lesser known cuts?