With a little bit of love, these lesser-used cuts of meat can give flavoursome, tender results.
Discover our top tips for choosing, preparing and cooking cuts of meat
As with any cut, look for meat that is deep pink and marbled with creamy white fat. Ask the butcher in store for advice on choosing the right cut and cooking methods.
Bring meat up to room temperature before cooking. This will help it cook evenly, and means it won't 'seize' and become tough when it's transferred from a cold fridge to a hot pan.
The majority of these cuts benefit from slow cooking at a low temperature, giving meltingly tender meat, although some cuts such as beef skirt can be pan or stir-fried.
Here are some of our favourite cuts of meat that deserve their moment in the spotlight
Lamb neck fillet
Whole neck fillet is great slow-roasted. It has a sweet meaty flavour that pairs well with cinnamon and dried fruits. You can also buy it ready-diced for stews (it's traditionally used in Lancashire hotpot), or for threading kebabs.
Also known as 'butcher's cut' (because butchers like to keep it back for themselves), the skirt comes from the udnerside of the cow and is often used as a minute steak. Pan-fry it, use in a stir-fry or roast a whole skirt slowly until tender.
Like pork belly, ribs are great for carrying strong flavours, so marinate them in honey or barbcue sauce. Ribs can be roasted, barbecued or grilled - for really tnder ribs simmer them in water before fnishing on the grill.
Rich and flavoursome, brisket is a cut taken from the breast of the cow and is firm in texture. Keep it whole and use in pot-roasts as an economic alternative to your Sunday roast beef. You'll need to cook it all the way through until it's super tender.
Slow roasting will transform this rolled breast joint into meltingly tender meat. For an impressive, but cheap, mea, try stuffing and then re-rolling it with herbs and spices. Don't forget to scrape all the sticky bits from the pan to make a gravy.
This versatile cut can take strong flavours and is popular in many cuisines around the world. Try rubbing with five spice ad slow-roasting whole, or use diced pork belly to add flavour to casseroles.
Why not make the most of forgotten meat cuts with delicious recipes such as the Lamb rogan josh featured in this issue?
As featured in Tesco Magazine October 2014.