'Kidneys smell pissy if left too long': Where to start with nose-to-tail eating for cheap cuts 🥩 Could people be beating the cost of living crisis by opting for offal and cheaper cuts of meat?
. Waitrose reports modest rises in sales of oxtail, which are up 15 per cent compared with last year, and beef shin – six per cent up – while Ocado has seen the popularity of its own-range beef shin soar by 48 per cent.
“Many of our customers are looking to experiment more in the kitchen and are using lesser known, cheaper cuts of meat in their dishes,” says Waitrose meat buyer Oliver Chadwyck-Healey. “Sales of ox cheek and beef shin are doing well at the moment, and we think that this trend will continue as we head into the winter, as they are perfect cuts for warming casseroles and stews.”
Ian Warren of family butcher Philip Warren in Launceston, Cornwall, has a unique view of different ends of the meat-buying public. From his shop, he sells to many farming customers who have always eaten offal. But he says that while he shifts a lot of it, offal sales overall are on the decline. Beef offal, however, has become a premium product, with oxtail and beef cheeks both in demand and expensive.
Warren points out that at £10 or more a kilo once you’ve taken the bone out, oxtail might be fashionable but it isn’t cheap. “Meat to waste, it’s nearly sirloin price,” he says. “In general all of these cuts, like shin and oxtail,. But we were getting people [shopping for] for fillet steaks for a midweek meal, and it shouldn’t be like that. You should be eating the different cuts.”
Warren also supplies restaurants, and says that high-profile chefs have helped to educate shoppers on eating different cuts of meat. Until he began supplying two-Michelin-star restaurant
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