We like to say lean red meat provides a lot in a little. What this means is that a normal serving of beef or lamb, roughly a palm-sized portion, contributes greatly to our daily energy, vitamin and mineral needs. For example, a 100g rump steak provides one fifth of the recommended daily intake of iron at only 6% of energy needs.
Even when shopping on a budget you can keep meat on your grocery list. In winter, cheaper cuts of red meat like chuck and blade steak become meltingly tender when slow-cooked and mince is a year-round favourite. When choosing cheaper cuts of meat you’re not compromising on taste or nutritional value so you can feel confident feeding your family.
- Plan meals for the week and write a shopping list. It will stop you buying unnecessary extras.
- If you have a freezer, buy more than you need and freeze the extra in smaller portions. A large pack of meat on special, split into smaller amounts, will be cheaper than buying lots of smaller packs.
- Butchers are there to help you. Ask their advice on which meat cut is best for your recipe.
- Mince, chops, chuck, schnitzel, topside steaks and casserole meat offer value for money, ideal for family meals.
- Beans, such as baked beans, lentils, rice and pasta are cheap and help make a dish go further. Add a can of baked beans to a pasta bake or shepherd's pie and you'll feed an extra mouth or two.
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