Curious Cuts: The new, not-so-popular meats

Haven’t heard of a beef tri-tip before? Well you may soon if Harris Farm Markets get their way. Curious Cuts is a new range of secondary meat cuts, being introduced in the same vain as the ugly fruit and veg campaign. That is, less popular beef and pork cuts not currently sold in our supermarkets (or indeed many butchers), and often up to 30 per cent cheaper than the more familiar and popular cuts such as eye fillet and sirloin.

It all started with ugly veg…

It started with the inglorious Fruit & Veg initiative last year. This was started by the third largest supermarket chain in France and was aimed at reducing food waste by selling the ugly-looking produce that usually gets thrown out. The trend spread worldwide, with major supermarkets in Australia following suit, thanks to a pretty successful social media campaign.

We now have the Odd Bunch in Woolworths and Imperfect Picks in Harris Farm Markets. These are disfigured, unattractive fruit and vegetables, with the same delicious taste, but reduced price tags.

What are curious cuts?

Harris Farm Markets’ ‘Curious Cuts’ campaign is a welcome addition to this conversation. Recently launched, its aim is to improve the sustainability of the meat industry by taking a nose to tail approach. They hope that by educating shoppers they can increase local demand for these cuts which would otherwise be destined to be shipped overseas, used in second-grade products, or wasted.

These unusual cuts of meat aren’t currently found in our supermarkets (or indeed many butcher shops) and require more attention to their preparation to get the best results. However, they offer great versatility and flavour, plus the same nutrition.

The range is starting with beef brisket, beef chuck ribs, beef bavette and beef tri tip plus a pork oyster shoulder. They sell for up to 30 per cent less than more the popular premium cuts such as beef eye fillet or sirloin.

Help the environment AND your hip pocket!

The cost of meat production is high , and we consumers aren’t doing Aussie farmers any favours with our love of premium meats. We seriously need to consider:

• how much of the animal is wasted
• how much is exported at less than production costs and,
• how much perfectly good meat is turned into pet food?

Curious Cuts may not be whole solution but it’s a step in the right direction and should help:

• reduce our food waste
• support local farmers by increasing the value of their (produce)
• improve the environmental sustainability of the industry and,
• reduce your food bill.

The lowdown on the Curious Cuts and how to cook with them

Beef bavette: A less well-known, but versatile steak cut that’s long and flat with a coarse grain. It does well with marinating and cooking over a BBQ or grill, as long as it’s cut against the grain.
Beef brisket: A common cut in the U.S., brisket is a large cut from above the shank, best cooked low and slow.
Beef chuck ribs: Located at the top of the rib cage, this meat has a higher fat content so it makes for more tender eating. Marinate before barbequing or slowly braise until it falls off the bone.
Beef tri-tip: A triangular, boneless cut usually connected to the rump. It is lean and rich in flavour, making it great for stir-fries or a quick roast.
Pork oyster shoulder: Connected to the shoulder blade, this cut can be cooked whole as a roast, sliced into pieces or diced for a casserole. Try cooking it slow for meat that falls apart.

Will it catch on?

So, will Aussie consumers be willing to commit to these Curious Cuts as they did with the ugly fruit and veg? It will require a bit more adventure in the kitchen but it’s started a whole new conversation about the sustainability of our meat industry.

Guest post by Megan Cameron-Lee (BND), APD Twitter: @dieteticdegust

Extra info:

You can find the Curious Cuts at any Harris Farm Market, or  online .