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Lamb neck fillet
Again, the cut and the location are one and the same. It's a hard-working muscle that lifts the sheep's head up and down as it grazes, so it also benefits from slow cooking over a low heat. Traditionally, it's the meat used in Irish stew but, as Nathan points out, it's also perfect for curries.
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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?