Cuts of meat that will stretch your grocery dollars

Are you still living high on the hog? Ever wondered just what that meant? Literally, it means eating only the top cuts of meat from the animal, as the lower cuts were considered poor-man’s food.

Now we know that the least expensive and most flavourful parts are found a little lower down. Think pork belly, bacon, trotters, and ham hocks.

Chefs applaud economical eating
It’s not just home cooks trying to stretch the grocery dollar as far as it will go. Celebrated chefs are also singing the praises of nose-to-tail eating. For many professional cooks who deal with farmers, buying and serving the whole beast is a very eco-friendly way to honour the animal and the hard-working producer.

Back in the day, when a hog was slaughtered on the farm, it was said that the family would “Use everything but the squeal.” Well, that time has come again. Check your local farmers market, talk to your butcher or check the meat section in the grocery store to save a few dollars. Some of these items may be a special order, while some may be kept in the back cooler for chefs and other connoisseurs of unfamiliar cuts.

Cheaper cuts have richer flavour
Matt Bell, a chef and butcher at Rowe Farms in Toronto, agrees that the less expensive cuts are often the most delicious, but acknowledges that it does take a little time and patience to make the most of a shank or shoulder. “Most of these cuts have a lot of connective tissue, cartilage, bone, and fat. This makes for rich, thicker broths when braised, but it also makes for a bit more work.”

Think of unfamiliar cuts as a side of ribs
Most of us have cooked pork, veal, or beef ribs, and we know what a tasty bargain they are. We also know it takes a bit of time to bring out their best. Low and slow - anywhere from two to five hours braising in liquid is the way to go with most of these cuts. But your saint-like patience will be rewarded with a heavenly aroma, fall-off-the-bone tenderness, and out of this world flavour.

Inexpensive cuts of pork
Pork hock or shank: From lower down on the fore or back leg, between the knee and ankle, this is a tough off-cut of the picnic shoulder roast or ham. Braising is best, but the tasty hock can be used to flavour a pea soup.
Try it! Bean and Ham Hock Soup with Kale and Croutons; Ham Hock Hash and Poached Eggs

Pig’s feet or trotters: Bad boy chef, Martin Picard, of Au Pied du Cochon, likes these so much, he named his famously popular Montreal restaurant after them. Fairly easy to come by, these tootsies ain’t so tender to start - thick skin, lots of connective tissue - but long cooking renders them tasty, tender, and surprisingly meaty. True peasant food, they can be boiled, braised, smoked, pickled, or de-boned and stuffed.
Try it! Braised Beef in Wine with Trotters

Pork cheek or jowl: Just as it sounds, this cut comes from the side of a pig’s face. The cut is very rich in both fat and flavour, and because in its life the porker did a fair bit of chewing, is also quite tough if improperly cooked. Again, it’s all about low and slow: braising, stewing, or long and gentle roasting.

Page 1 of 2 -- Learn how to cook with inexpensive cuts of beef, veal, lamb and poultry on page 2