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As Butchery Supervisor at Campbells Meat, Jordan Hanley said the first thing you must do before cooking is to consider which cut of meat you’re buying.<\/p>\n
“Look for cuts like chuck, shank, brisket, and short ribs, which can become incredibly tender when cooked properly,” said Jordan Hanley.<\/p>\n
While cheaper cuts of meat, like beef shin or brisket, might require extra attention, with the right techniques, they can yield mouthwatering results.<\/p>\n
One of the most helpful cooking techniques is marination, which not only helps to tenderise the meat, it adds flavour.<\/p>\n
Butcher Hanley said: “Use acidic ingredients like vinegar, lemon juice, or yoghurt, along with herbs, spices, and oil to create a flavourful marinade.<\/p>\n
READ MORE… <\/strong> Common storage method for bananas is ‘not the best’, warn experts<\/strong><\/p>\n “Let the meat marinate for several hours or overnight in the fridge.”<\/p>\n When it comes to cooking the meat, one great option to consider is slow cooking.<\/p>\n Butcher Hanley explained: “Cheaper cuts often have more connective tissue, which can be tough.<\/p>\n “Slow cooking methods like braising, stewing, or using a slow cooker can break down these tissues, making the meat tender and flavourful.<\/p>\n Don’t miss… <\/strong> ![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/marinating-meat-5075098.jpg?r=1700476987180\")
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