Examples in this guide are based on four standard servings. The amount required may vary with age, appetite and the dishes served alongside. This guide sets out a method for checking whether a cut represents good value at the price on the shelf, rather than a fixed list of cheaper cuts. Price, yield, cooking time and additional ingredients all affect the result, so the method should be applied with the current price each time.
What makes a cut better value?
Value depends on price per kilogram, usable yield after bone, skin and fat are removed, and cooking time relative to the result. A cut with a low shelf price can cost more per serving once loss during preparation and cooking is accounted for. A full comparison also considers additional ingredients and whether the cut can be used across more than one dinner.
Price per kilogram versus usable quantity
Price per kilogram reflects the cost of the whole cut as sold, not the cost of what reaches the plate. Bone-in and skin-on cuts lose weight during trimming and cooking. Two cuts at the same shelf price can differ in cost per serving once usable quantity is calculated.
- Divide pack price by the estimated number of servings for an estimated cost per serving, or divide pack price by usable weight in grams and multiply by the grams required per serving.
- Compare cuts on the same date, since prices vary by retailer and by week.
- Include the cost of any stock, marinade or additional ingredients the method requires.
Illustrative calculation: if a pack costs £6.00 and provides four servings, the calculated cost is £1.50 per serving. Use the current pack price and the number of servings it provides for your household.
Bone, fat, cooking loss and serving size
Bone-in cuts and cuts with a higher fat content return less edible weight than boneless, trimmed cuts of the same starting weight. Cooking loss varies by cut, preparation and technique, so calculations should use a documented yield assumption rather than a universal percentage.
Cooking-time and energy-cost considerations
Cuts suited to long, slow cooking, such as shin and shoulder, typically need a low oven temperature over several hours or a slow cooker. Thighs and drumsticks generally need less time. Energy cost depends on appliance, temperature, duration and tariff, so a lower purchase price will not always mean a lower overall cost.
Cuts to run the method on
The cuts below are worth applying the method to using the price and pack size in front of you. None is presented here as cheaper; the result depends on the current price and the servings a pack yields.
- Chicken thighs: bone-in or boneless, skin-on or skinless. Suited to roasting, braising and grilling.
- Chicken drumsticks: a bone-in cut worth comparing with breast and thighs on price per usable serving. Suited to roasting, braising and barbecuing.
- Pork shoulder: higher fat content. Suited to slow roasting or braising. A joint may supply more than one dinner.
- Beef shin: connective tissue breaks down during slow cooking. Suited to stews and braises.
- Braising steak: suited to slow, moist cooking. It becomes tough if cooked quickly at high heat.
- Turkey thigh: bone-in or boneless. Suited to roasting and braising. Availability varies by retailer and season.
Which cooking methods suit each cut?
- Roasting: chicken thighs, drumsticks, turkey thigh and pork shoulder.
- Braising: pork shoulder, beef shin and braising steak.
- Slow cooking: beef shin, braising steak and pork shoulder.
- Grilling or barbecuing: chicken thighs and drumsticks.
Matching the method to the cut affects the result and cooking time, which in turn affects energy cost.
Using one pack or joint across more than one dinner
A larger joint or pack can supply servings for more than one dinner. Options include cooking a full joint and dividing the cooked meat, freezing raw portions in the quantity required for one dinner, or using cooked meat in a different recipe.
Label raw or cooked portions with the date before freezing. If a pack contains enough chicken thighs for eight of your household's usual servings, divide it into two four-serving portions. Use one for a traybake and freeze the other for a curry or braise, following the pack's storage instructions.
Storage and food-safety guidance
- Keep the fridge at 5°C or below, and follow the product's storage instructions and use-by date.
- Cook poultry thoroughly. Using a clean temperature probe, the centre should reach 70°C for two minutes, or 75°C for 30 seconds.
- Cool leftovers and refrigerate or freeze them within two hours of cooking.
- Eat refrigerated leftovers within 48 hours, or freeze them.
- Defrost in the fridge, or use a microwave immediately before cooking.
- Reheat only once, until steaming hot throughout.
- Freeze before the use-by date and follow the pack instructions. Once fully defrosted, use within 24 hours.
Frequently asked questions
Are lower-cost cuts lower quality?
A lower price does not by itself indicate lower quality or safety. Price can reflect demand, the characteristics of the cut, preparation and retailer pricing. Nutritional composition varies by cut and product, so compare the label where this matters.
Do lower-cost cuts always take longer to cook?
Cuts with more connective tissue, such as shin, shoulder and braising steak, generally need longer, slower cooking. Cuts with less connective tissue, such as thighs and drumsticks, generally cook more quickly.
Can one cut be substituted for another in a recipe?
Only where the cooking method matches. A cut suited to slow braising will not produce the same result if substituted into a quick-roast recipe, and the reverse also applies.
How is cost compared between two cuts?
Compare price per kilogram of usable weight on the same date, including any additional ingredients the method requires.
Sources and further reading
Related guidance
Understand the wider UK food-cost picture, read the pricing methodology or review storage and cooking safety.