As food prices continue to put pressure on family budgets, buying steaks, lamb chops, or even enough mince for the week is becoming increasingly difficult for many households.
Choosing budget-friendly options
However, there are affordable types of meat available. Although they may not cook as quickly as a steak or look as impressive in the butcher shop, they reward patience with rich flavour and hearty dishes that can easily feed the whole family. The secret lies in choosing the right cooking method.
Cheaper cuts are usually taken from muscles that work more intensely, meaning they have a higher content of connective tissue. When slow-braised, this tissue breaks down into gelatin, making the meat tender and creating deeply aromatic sauces.
Recommended cuts of meat
Below are the best value-for-money options to add to your basket:
Lamb neck
Lamb neck attracts less attention than ribs or leg, but many chefs consider it one of the tastiest cuts. It is perfect for stewed curries, stews, and traditional bredis, where the meat slowly softens, enriching the sauce with aromas. A little patience turns this humble cut into a dish worthy of a special family dinner.
Beef chuck
Beef chuck is one of the most versatile and inexpensive options. It comes from the shoulder, giving it a lot of flavour, but it also requires long, gentle cooking. Instead of grilling like a steak, it should be cut into cubes for stews, casseroles, and potjies. It is also excellent for slow-cooked curries or for slicing into pieces for sandwiches and tacos after several hours in the oven or slow cooker. Adding red wine, beef broth, or tomatoes helps create a rich sauce, and onions, carrots, and potatoes turn it into a complete meal.
Beef brisket
Beef brisket has become famous through American barbecue, but for a long time it was a favourite choice for economical family meals. This cut requires time, not high heat. It needs to be slow-roasted in the oven, braised in broth, or cooked over low coals until it is tender enough to be pulled apart with a fork. Brisket leftovers also freeze well and can be used the next day for pies, sandwiches, or pasta sauces.
Beef shin
Often overlooked, beef shin offers exceptional flavour thanks to the bone marrow running through the centre. Proper preparation requires several hours, but the result is a rich, silky ragout, perfect for cool evenings. The bone marrow melts into the sauce, giving it body without the need for expensive ingredients. Serve it with creamy mash, pap, or crusty bread to soak up every last drop.
Beef short ribs
Beef short ribs contain a lot of fat and connective tissue, making them ideal for stewing. Slow-cook them in broth, tomatoes, or even a thick onion sauce until the meat begins to pull away from the bone. They are great for Sunday lunches and are equally good with rice, polenta, or roasted vegetables.
Pork shoulder
Pork shoulder offers an excellent value for money and can feed several people for a small fraction of the cost of pork ribs. Slow roasting makes it so tender that it can be pulled apart with two forks. Simply season it with garlic, paprika, cumin, and black pepper for a cooked meat flavour, or keep the classic taste with rosemary and thyme for a Sunday lunch. Leftovers can be used throughout the week for toast, rolls, or fried rice.
Pork belly
Despite growing popularity, pork belly can still be an economical choice depending on where you buy it. When slow-cooked and then finished at a higher temperature, it develops a crispy crust while remaining tender inside. It pairs perfectly with roasted vegetables, noodles, or sticky Asian sauces.
Tips for simple cooking
One of the most common mistakes when working with cheaper cuts is trying to cook them too quickly. Lower temperatures and longer cooking times almost always yield better results. Whether you use a slow cooker, pressure cooker, oven, or heavy pot on the stove, gentle heat allows the connective tissue to break down naturally.
Searing the meat before adding liquid also noticeably improves the flavour, giving stews and casseroles a richer finish. Do not discard the rendered broth; these juices become the base for delicious, flavourful thick sauces. Marinating tougher cuts overnight using yogurt, buttermilk, vinegar, or citrus can help tenderize the meat and add extra flavour.
Dishes from affordable cuts
Cheaper cuts are ideal for dishes where the meat is paired with vegetables, legumes, or starches. Consider slow-cooked beef ragout with potatoes, rich lamb bredi, beef shin served over creamy pap, meat rolls with coleslaw, brisket patties, or a hearty potjie to share at the table.
They are also great for soups, curries, pasta sauces, and pies, where long cooking transforms inexpensive ingredients into deeply satisfying meals.
Saving without sacrificing flavour
Good eating does not always mean buying the most expensive cut in the butcher shop. Some of South Africa's favourite dishes were created using affordable ingredients and slow cooking. A little planning, some patience, and the right recipe can turn an economical cut into a dish that feels just as comforting as something much more expensive.
With constant pressure on food budgets, knowing how to properly cook these cuts can be one of the most useful skills in any home kitchen.
