A Cut Above

Trading in supermarket steaks for the knowledge of your local butcher can help you scavenge more nutrients from a range of modern-day beasts. To teach you the worth of adding the whole lot to the pot, our expert panel explains why the best cut is often the cheapest

01\ Beef in sheep’s clothing “Mutton cannon is cut from the loin and has the flavour of a beef fillet,” says Anna Jordan from butchers Field & Flower. It’s cost is closer to that of a chicken breast – only you’ll get twice as much energylifting iron, making it a reliable midweek lunch alternative.

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Holy order Once relegated to the mincing bin, marbled popeseye steak is not only toothsome, but incredibly tender, says Butchery LTD founder Nathan Mills. The fat in grass-fed cows is mostly heart-healthy conjugated linoleic acid, which is also linked to increased muscle mass and reduced body fat. 03\ Raise the steaks Tucked above the diaphragm, onglet ( AKA hanger steak) has all the flavour of sirloin with just half the saturated fat, not to mention 24g of protein per average steak. “Onglet is incredibly lean, so perfect for any fat loss plan,” says Tim Wilson, founder of The Ginger Pig.

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Cheek to cheek Not just up-market restaurant fare, ox cheek has at-home health benefits, too. It’s low in calories but high in protein and B vitamins. Plus, the gelatine found in the cheek’s fat content is proven to improve sleep quality. Jordan advises slow-cooking it in a stew – then eat well before turning in early.

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Offally good “From kidneys and heart to tripe, it’s a mistake to overlook offal,” says Wilson. Organ meats are rich in vitamin A, which fights infection and is thought to prevent neurodegenerative disorders. A cow kidney has 500% of your RDA of vit B12, vital for transporting oxygen. Braise in a pie for seasonal sustenance.