We all know times are tight, and a weekly food shop isn’t getting any cheaper. But just because the budget’s a bit lean doesn’t mean your meals have to be. As a butcher of 50+ years, I’ve seen every trend come and go — but one thing never changes: people want good quality meat without breaking the bank.
So here are my no-nonsense tips to help you stretch your meat budget without sacrificing flavour, quality, or that all-important satisfaction of a proper meal.
The fancy fillets and prime steaks get all the spotlight, but the unsung heroes are the cheaper cuts. Think:
With the right method (a bit of time, seasoning, and maybe a splash of wine), these cuts will beat the posh stuff every time.
Buying larger joints or family packs is usually better value. Roast a big brisket or pork shoulder, then use the leftovers in sandwiches, tacos, pies, or curries through the week.
Batch cooking helps you avoid the temptation of pricey ready meals or takeaways when you’re tired. Your freezer is your best friend here.
This might sound obvious coming from me — but seriously, talk to your local butcher. We can help you plan meals around your budget, suggest lesser-known cuts, or even cut things to the exact size you need so nothing goes to waste.
Want to cook a beef stew for four people but only have a tenner? We’ll sort you out.
Some meats are just more versatile than others. A whole chicken, for example, gives you Sunday roast, leftovers for sandwiches or stir-fry, bones for stock – all from one bird.
Mince is another winner – beef, pork, lamb, or even chicken mince can go miles: pasta, meatballs, chilli, cottage pie, burgers… Proper weeknight heroes.
Keep an eye out for multi-buy deals and discounts – but only if you’ll actually use them. A great offer on a cut you’ll end up binning isn’t a bargain.
At Butchr., we often run smart bundle deals that include BBQ packs, freezer fillers, or mixed boxes that give you variety and value. If you’re not sure what to pick – just ask!
Eating well on a budget isn’t about eating less meat – it’s about eating better meat, more thoughtfully. A bit of planning, some old-school knowledge, and the willingness to try something new (hello, beef shin!) goes a long way.
And hey — if you ever want help planning meals around your budget, or just want to know what to do with that funny-looking cut, pop into the shop or drop us a message.
Good food doesn’t have to be expensive — it just has to be smart.
Here's a handy chart to help determine the right portion sizes for meat joints based on appetite size:
| Appetite Size | Boneless Meat (g per head) | Bone-in Meat (g per head) |
|---|---|---|
| Small Appetite | 125–150 g | 200–250 g |
| Medium Appetite | 150–200 g | 250–300 g |
| Large Appetite | 200–250 g | 300–350 g |
| Extra Large Appetite | 250–300 g | 350–400 g |
These portions are for the main course. If the meat is part of a larger meal with substantial sides, you could reduce the quantities slightly. For feasts or special occasions where people may indulge, consider the higher end of the range.