Inexpensive Cuts of Meat to Look Out for at the Supermarket

Being mindful of how we spend on food means premium cuts of meat aren’t always the first choice in the trolley.

The thing is, getting enough good quality protein in your diet is essential for overall health, and it matters even more if you spend a lot of time in the gym or have a job that involves lifting, carrying or long days on your feet. For most of us, meat remains one of the simplest and most effective ways to meet those daily protein needs.

So, how can we keep enough quality meat in our diets while still being mindful of what we spend?

Fortunately, some of the most affordable cuts are just as tasty, nutritious and versatile as the premium options; you just need to know which ones to look for.

And once you do, you’ll quickly see how far your weekly shop can stretch, without compromising on flavour or enjoyment.

The cheapest cuts of meat you can get are the ones that aren't your typical muscle cuts, like chicken breasts or sirloin steaks. These are the working parts of the animal, the bits that have done the heavy lifting during the animal's life.

Think shoulders, necks, shanks, and bellies. The cuts that come from muscles that actually got used. They're tougher, sure, but that's where all the flavour lives.

These are the pieces that old-school butchers would quietly set aside for their own Sunday roasts. The offcuts that didn't look pretty enough for the fancy display, but tasted incredible when cooked right.

The beauty is, supermarkets and butchers price these cuts to move them quickly. What they see as "lesser" cuts, we see as hidden gems.

This is your guide to finding these bargains and how to turn them into mouthwatering meals for your family and friends to enjoy.

We're talking everything from classic robust British beef to succulent pork and flavour-packed lamb.

*All prices are estimates based on average UK supermarket and butcher prices per kilogram and can vary based on location, quality, and time of year. Prices are checked August 2025.

In a hurry? Here's a very quick look at the best cheap cut of meat for the job.

Best for a Sunday Roast: Beef Brisket or Pork Shoulder

Best for the BBQ: Pork Ribs or Skirt Steak

Best for a Hearty Stew: Beef Shin or Lamb Neck

Best for a Quick Midweek Meal: Flat Iron Steak or Pork Mince

Best for Pulled Pork/Beef: Pork Shoulder or Beef Chuck Steak

Best for the Slow Cooker: Honestly, almost all of them! But Beef Shin and Lamb Shanks are standouts.

You can't beat a bit of British beef!

And you don't need to fork out for fillet or sirloin to get the best of our homegrown produce. By learning about these cheaper cuts of beef, you can enjoy that rich, meaty flavour for a fraction of the price. The trick to getting more bang for your buck is almost always in the cooking. Low and slow is the way with these inexpensive cuts.

Brisket is a large, flavourful cut from the breast of the cow. It's a tough cut, full of connective tissue that, when you cook it properly, breaks down into incredibly juicy, tender meat. It's a brilliantly economical choice for feeding a crowd at a party or family get-together.

What to Look For: Ask your butcher for a cut with a good, even "fat cap." This layer of fat will render down during longer cooking, keeping the meat beautifully moist and adding loads of that flavour which you are looking for.

How to Cook It: Brisket is made for cooking low and slow. It's the perfect cut for a slow cooker, a smoker, or for braising in the oven in a bit of ale or beef stock. Cook it for several hours until it's falling to bits. You can then shred it for sandwiches and tacos or slice it against the grain for a Sunday roast with a difference.

👉 Carnivore Beef Stew Recipe

Beef shin, is a massively underrated and cheap cut of meat. It's sold on the bone (which adds masses of flavour!) or off. It's full of connective tissue that transforms into a rich, sticky, gelatinous sauce when slow-cooked.

What to Look For: Look for pieces with a good amount of marbling on them. If buying on the bone, that marrow will add an incredible amount of tasty flavour and depth to your dish.

How to Cook It: This is the uncrowned king of stews and casseroles. Brown the beef shin first, then let it simmer away for hours in a stew with root veggies and herbs. The result... a rich, deeply savoury, and incredibly tender meal. These cheaper cuts of meat absolutely shine in slow cooker recipes!

Cut from the shoulder, chuck steak is a real workhorse. It's bursting with flavour and, like shin, has plenty of connective tissue, making it a hero for any slow cooking method that creates fall-apart tender meat.

What to Look For: Often just labelled "braising steak" or "stewing steak" here in the UK. As with most cuts in this list, look for a piece with good marbling running through it for the best flavour and texture. This is super important to get the most from your budget!

How to Cook It: Braising is best. Sear the beef first to get a good colour, then cook it slowly in liquid (like beef stock, red wine, or a good thick stout) for a few hours. It's can also be a perfect base for a classic beef stew or a slow-cooked pot roast.

Skirt steak is a long, thin cut from the diaphragm muscles of the cow. It's often grouped with other flavour-forward 'flat steaks' like hanger steak (or onglet), but is a completely distinct cut celebrated for its immense 'beefy' flavour. Unlike most of the cuts in this list, because Skirt Steak is a thin cut, it takes almost no time to cook!

What to Look For: Look for a deep red colour.

How to Cook It: A good marinade works wonders here to tenderise the meat. Cook it very quickly over incredibly high heat on a barbecue or in a searingly hot pan. Do not cook it beyond medium-rare, or it will be very tough! The most important step is to thinly slice it against the grain. Perfect for cutting up and putting into fajitas, stir-fries, or a steak sandwich.

A real butcher's secret, this cut comes from the "feather" muscle in the shoulder blade. It's incredibly tender, second only to fillet steak, and has a rich, deep flavour... but at a fraction of the cost!

What to Look For: It's a uniform, rectangular steak. Your butcher will have removed the tough piece of sinew that runs through the middle.

How to Cook It: Treat it like a premium steak. Season it like you would for a fillet steak, and cook it quickly in a hot pan with butter and garlic. The result will surprise you! Serve it medium-rare for the best texture and tenderness.

Organ meats are making a comeback. They are ludicrously cheap, and absolutely packed with nutrients! And if you know what to do with them, they can be delicious as well.

What to Look For: When it comes to organ meats, freshness is everything. Avoid anything which isn't a deep, vibrant colour, especially if its starting to grey!

How to Cook It: Beef heart has a texture similar to a lean steak and is fantastic when thinly sliced and flash-fried. Liver is a classic, best pan-fried with onions and a splash of gravy.

These budget meat options pack a serious nutritional punch, but many people really struggle with cooking and eating organ meats. If you are one of those people who want the benefits of these cuts, without having to chow down on heart and liver, check out our range of Organ Supplements. And If you want to know more about organ meats, check out our complete guide to offal.

Pork is a brilliant meat for a budget, and its cheaper cuts are some of the most versatile and tasty around.

Also known as Boston butt, pork shoulder is a large, fatty, and very forgiving joint. When cooked over a long period, the fat and collagen melt away, creating unbelievably succulent and flavorful meat.

What to Look For: A bone-in joint will give you much more flavour. Look for a cut with a decent fat cap on top for self-basting.

How to Cook It: This is the undisputed king of pulled pork. Rub it with spices, then roast it in the oven or let the slow cooker do the work for 8-10 hours. Shred it with a fork and serve it piled high in buns with barbecue sauce and coleslaw. These cuts of pork give plenty of value when you give them the longer cooking time they deserve. Pro tip: Pulled pork is the perfect standby meat at BBQs!

Once seen as a peasant's cut, pork belly is now a menu favourite. It's a fatty cut, and that's the point! It offers both tender meat and that holy grail: crispy crackling.

What to Look For: Ask the butcher to score the skin for you. And try to look for a piece that has distinct layers of meat and fat.

How to Cook It: Slow-roasting is the only way! This renders the fat, making the meat tender, and allows the skin to get incredibly crispy. Just the way you want it!

Whether choosing spare ribs or baby back ribs, they are a guaranteed hit and offer brilliant value for money.

What to Look For: Look for meaty ribs. You want more meat than bone! No brainer.

How to Cook It: Again, low and slow is the winner here. You can bake them in the oven wrapped in foil, or cook them on the BBQ over indirect heat. Slather on your favourite sticky sauce for the last 20 minutes of cooking. Perfect for the grill when you want something special without breaking the bank.

You can also cook your ribs in the oven or air fryer. Serve with a dollop of our Unsweetened BBQ sauce for a match made in meaty heaven.

👉 Keto BBQ pork ribs recipe

A true delicacy. Each cheek is only a small nugget of meat, but it's packed with flavour and becomes incredibly tender when braised.

What to Look For: Ask your butcher if they have any available. You'll need a few per person.

How to Cook It: Brown them first, then braise them for hours in cider, stock, or wine until they are meltingly soft. They make a lovely rich stew or pie filling. The longer cooking transforms these boneless gems into something special.

Lamb has a special, rich flavour, and you don't need to splash out on an expensive leg or rack to enjoy the best it offers.

One of the least expensive cuts of lamb. It's fatty, but when cooked with care, the result is tender meat and a crispy skin that's to die for.

What to Look For: Ask your butcher to score the skin. As with most cuts, look for a good ratio of meat to fat.

How to Cook It: It needs a long, slow roast to render out the fat. A brilliant way to cook it is to stuff it with herbs and breadcrumbs, roll it, tie it, and then roast it. This affordable cut becomes something really special with the right recipe

Lamb neck is a wonderfully flavourful and gelatinous cut that is perfect for stews and curries. And is a main ingredient in a traditional Lancashire hotpot.

What to Look For: You can buy it as neck fillets or on the bone. The bone-in version adds more flavour to the pot, so we would go with that.

How to Cook It: This cut is totally made for a slow cooker or a casserole dish. Cook it slowly in a flavourful liquid with root veg until the meat is falling off the bone. The tenderness you achieve with longer cooking is well worth the wait!

👉 Lamb neck tagine recipe

Once a very cheap cut, lamb shanks have become more popular (And more expensive) but still offer good value. A single shank is a perfect, hearty portion for one person.

What to Look For: Look for plump, meaty shanks. More meat = Better!

How to Cook It: They MUST be braised for a long time! Brown them first, then slow cook for hours in red wine, stock, and herbs like rosemary until the meat is so tender it falls away from the bone at the slightest touch. Perfect for party meal planning when you want something impressive... but low-cost.

Isn't it strange that it's almost always cheaper to buy a whole chicken than to buy individual pieces like breasts or thighs? Buying the full bird is not just super cost-effective, though, it opens up loads of meal opportunities from just one purchase.

What to Look For: Check the use-by date and look for a plump, healthy-looking bird. Be aware that grass-fed chicken can sometimes have an off-putting yellowish colour. These are actually very healthy birds, with a more diverse diet (Ask the butcher if you are unsure).

How to Cook It: You know what you are going to do! Roast it whole. Have a Sunday Roast, then use the leftover meat for sandwiches, chicken salads, or even a curry. You could even boil the carcass with some veg to make a delicious, free chicken stock for soup. So for one bird, you get three meals! Thats a bargain.

You can't have a list of budget meats without mince! It's the foundation of countless family meals and offers incredible variety.

What to Look For: Look at the fat percentage. A higher fat content (e.g., 20%) is great for flavourful burgers, while a lower fat content (5-10%) is better for things like bolognese or chilli con carne. Ground beef is often a reliable choice, but pork mince is often the cheapest, followed by beef, then lamb.

How to Cook It: The possibilities are endless! Spaghetti bolognese, shepherd's pie, cottage pie, lasagne, meatballs, burgers... it's the budget ingredient that never lets you down. The perfect base for any recipe that needs affordable protein.

To give you a clearer idea of where the best value can be found when you are out doing your weekly shop, here's a snapshot of typical prices for some of our favourite cheap cuts across the UK's major supermarkets.

Remember, prices can fluctuate and may vary by store location and between standard and premium product lines.

Cut Tesco Asda Sainsbury's Morrisons

*Prices checked August 2025

Asda often comes out on top for the absolute cheapest prices, particularly for staples like whole chicken and pork shoulder.

Tesco is very competitive, especially on items like lamb shanks and mince.

Sainsbury's tends to be slightly more expensive for these cuts, but often has a wider variety including their "Taste the Difference" line.

Morrisons is competitive, particularly with their "Market Street" butcher-style counters, and is a strong contender for lamb shanks.

The age-old question for meat shoppers: should you go to the supermarket or your local high-street butcher? The answer isn't always straightforward, as both have their pros and cons which need looking into...

Convenience: The biggest advantage is, of course.... You can get everything for your weekly shop in one place. Easy peasy.

Price: For standard items like mince and whole chickens, supermarkets are very competitive, especially the budget chains like Aldi and Lidl. Keep an eye out for deals in the reduced-to-clear section towards the end of the day where you can pick up some shockingly low-priced cuts.

Limitations: The range can be limited. You're much less likely to find more obscure cuts like pork cheeks or beef shin in a UK supermarket in 2025. The cheaper meat (which is available) is also pre-packaged, which means you can't ask for a specific weight or thickness.

Quality and Provenance: Butchers often have higher-welfare meat from local farms. The quality is generally a step up from a standard supermarket, and you typically get your meat fresher, and from a local farmer.

Expertise and Service: This is by far the butcher's biggest strength. They can offer cooking advice, prepare cuts to your exact specifications, and introduce you to less common but brilliant value cuts you'd never find in a supermarket (Such as the flat iron steak).

Price: While some premium cuts may seem more expensive, butchers are often surprisingly competitive on cheaper cuts like brisket, shin, and belly pork. By buying exactly the amount you need, you can also reduce wastage.

The Verdict: OK, for your everyday mince or whole chickens, supermarkets are starting to get hard to beat on price. And with added convenience factor (Who wants to go shop-to-shop after a busy week at work?), we totally understand why you would get your basic meats from your local Asda or Tesco.

But for almost everything else on this list, it's really going to be worth your while building a relationship with your local butcher. The expertise they offer will help you find tasty, economical cuts that you may not have known about, while also getting you the best possible value for your money.

Don't be shy, and have a chat with them! Tell them your budget and what you're planning. Local Butchers are a font of knowledge and can introduce you to some real hidden meaty gems.

Say something like, "I want to make a hearty beef stew for four people, what's a good, cheap cut to use?"

Ask for the "butcher's cut." These are often the less fashionable, but incredibly flavourful cuts that they might take home themselves, like hanger steak or pork cheek.

Let them do the work. They can trim fat, dice meat, or butterfly a joint for you, saving you a job at home. And no doubt will be delighted to do it for you!

Ask for advice on cooking. A good butcher will be able to tell you exactly how to cook a specific cut to get the very best out of it. They'll know which cuts need to marinate and which respond best to longer cooking times.

Inexpensive cuts often have more character and flavour than their expensive cousins. They respond brilliantly to proper cooking techniques, and they're forgiving, too.

These budget-friendly options just need a bit of knowledge and know-how to extract that taste!

Remember, most cheap cuts of meat absolutely love slow cooker recipes or longer cooking methods. All those tough fibres break down and develop incredible flavour. What starts tough becomes melt-in-your-mouth tender. It's also really hard to mess up when you're cooking low and slow!

Now get yourself down to your local butchers and make a new friend!

All information provided on our website and within our articles is simply information, opinion, anecdotal thoughts and experiences to provide you with the tools to thrive.

It is not intended to treat or diagnose symptoms and is definitely not intended to be misconstrued for medical advice. We always advise you seek the advice of a trained professional when implementing any changes to your lifestyle and dietary habits.

We do however recommend seeking the services of a trained professional who questions the conventional wisdom to enable you to become the best version of yourself.