The Best Cuts for Slow Cooking

Slow cooking turns hard-working, flavour-packed cuts into something meltingly tender. These are the ones to reach for.

Brisket, chuck and blade are ideal — plenty of connective tissue that breaks down into rich gelatine over hours of gentle cooking. Beef cheeks are a chef's secret for ragù and braises.

Lamb shanks and shoulder fall off the bone in a slow braise. Pork shoulder is the king of pulled pork. Both love low heat and time.

Ask us to portion and prep any of these for the slow cooker or oven. We'll point you to the best-value cut for your dish.