Farm Shop Champions Alternative Meat Cuts

The store is currently offering more traditional cuts, such as brisket and braising steak, at a discounted price in a bid to appeal to consumers on a tighter budget.

Beef skirt – a cut taken from below the diaphragm of the animal that is traditionally used in Cornish pasties –  has proven especially popular at the North Yorkshire shop during the recent cold snap. “It’s the finest pie meat known to man – it breaks down beautifully,” says in-house butcher Craig Midwood of the ingredient.

Indeed, since the recession hit in 2008, both supermarkets and independents alike have reported an increase in sales of more unusual meats such as pig’s cheek, oxtail, shoulder of lamb and even pig’s trotters.

One man who is particularly pleased to see these older cuts of meat return to popularity is Charles Hinchliffe, the almost 90-year-old head of the farm shop. The business was set up by his father in 1929 and Charles is keen to build on the store’s original ethos of offering the best quality and value for money “Eating habits have changed but older cuts such as brisket, pot roasts and braising steaks are coming back in. Our customers are boss – they are watching their money and they want value,” he says.

Mr Hinchliffe has also released a list of tips for making the most of cheap meat cuts. “Be a culinary historian. Old, classic recipe books are often stuffed with money-saving dishes designed to make the best on a budget,” he recommends. “And don’t be afraid of offal! Real food lovers rate sweetmeats and similar delicacies above the best steaks. If you want a gentler introduction, think velvety pâtés and robust liver and onion dishes,” he adds.