Here's a bit of butcher's wisdom that'll save you money and give you better dinners: the cheapest cuts of beef often make the best slow-cooked meals. The hard-working muscles are full of connective tissue and flavour, and low, slow cooking turns them meltingly tender. Here are the ones to reach for.
Chuck / braising steak
The go-to for stews and casseroles. Well-marbled, forgiving, and it shreds beautifully after a few hours. If you only buy one slow-cooking cut, make it this.
Brisket
From the chest, brisket is brilliant slow-roasted, smoked or slow-cooked until it pulls apart. Big flavour, great value. (We've got a full brisket guide if you want the detail.)
Shin
Massively underrated. Shin is packed with collagen, so a long braise gives you a rich, sticky, deeply flavoured result, it's what makes the best osso buco and ragu.
Oxtail
Bony, gelatinous and full of flavour. Slow-cook oxtail and you get a luxurious, silky sauce you just can't fake with a leaner cut.
Silverside
A leaner option that's great pot-roasted, gently, with plenty of liquid. Classic for a slow Sunday joint on a budget.
The golden rule
Low and slow, and don't rush it. These cuts need time for the connective tissue to break down, hurry them and they'll be tough, give them the hours and they're unbeatable. Keep them in liquid, keep the heat gentle, and let them do their thing.
Stock up
Browse the beef range for slow-cooking cuts, delivered fresh, or build a box and stock the freezer for a winter of stews.