Many of these cuts are terms that would have been all too familiar to our mothers and grandmothers; brisket, topside, chuck or half shoulder of lamb, but have gradually fallen out of fashion in favour of the more familiar sirloin, rump or the loin.
Waitrose is committed to buying the whole carcass which gives farmers an assured market for the entire animal that they rear. But this means that we want to encourage our customers to cook with a wide variety of different cuts of meat so they can make the most of the great quality meat that our farmers produce for us.
Why not try some of the cuts suggested below - or share your own thrifty recipes for forgotten cuts by visiting our forum?
Not only do these cuts represent great value for money, but they are also full of flavour. And because they are from exactly the same carcasses as our better known cuts, it means that the highest standards of farming and animal welfare are guaranteed.
"When we had to be economical, when we had the time to cook slowly the result was always so tasty that I would mop up my plate with bread. My Mum would buy the forgotten fore quarter cuts and as a family we would gather round the table to enjoy what was always a great occasion."
"I work all year round at my farm in Whitby to rear and finish Aberdeen Angus cattle. It seems sad that there are many great tasting and economical cuts which have fallen out of fashion among British consumers. At home one of our favourite cuts is Brisket which is fantastic when slowly pot roasted with root vegetables."
"Buying and cooking these lesser-used cuts helps ensure farmers are getting the best possible return for their livestock."
10 to try
Economical and tasty - here are some ideas.