Blade, chuck, and brisket. Overlooked by most Australians, these tend to be the cheaper cuts. Unfortunately, even blade and chuck is approaching the $10/kg mark nowadays.
‘Food writers…are partly to blame,’ British foodie and historian Bee Wilson writes, ‘We bang on about a particular cut of meat – how undervalued it is etc, etc. This drives up demand, which drives up the price. Before you know it something that used to be dirt cheap – practically given away like sacks of stock bones* – turns into a premium delicacy’ (via The Telegraph).
So when my friend Sarah asked if I could do a post on thrifty cuts of meat, I didn’t know what to write. Continue reading
You must be logged in to post a comment.