September 22, 2008
Cuts of Yesteryear Are the Cheapest!
A RETAILER today launched a campaign encouraging consumers to use little-known, cheaper cuts of meat to ease their way through the credit crunch.
Waitrose, which has a new store in Kenilworth, said new research showed customers were ignoring the more economical cuts of meat despite pressures on household spending.
The poll of 1,000 shoppers showed a growing generational divide, with many unaware of the thrifty techniques used by their parents and grandparents.
The shift away from slow, no-nonsense cooking meant adults aged 18 to 34 were now more likely to grill meat on the barbecue than prepare traditional dishes such as stews.
The survey revealed that two-thirds of respondents never boiled meat or poultry bones to make stock and only 48 per cent made their own gravy.
Of those questioned, only 10 per cent had cooked with mutton or brisket and just three per cent had used feather steak, a tender cut prized by the French and costing a fraction of the price of prime beef, the retailer said.
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