From premium to affordable - how to swap to great value cuts

A little knowledge goes a long way and seeing how you can replace one cut with another in a recipe can help save pennies as well as ensure flexibility with what’s available.

We chat to food writing legend Kathy Paterson about how to swap to great value cuts without compromising flavour in recipes.

Eye Fillet v Scotch Fillet

Scotch fillet is a boneless rib eye steak with a nugget of fat that sits in the middle of the steak. This nugget of fat bastes the steak as it cooks, giving flavour and natural marbling adds tenderness. Scotch fillet would be beautiful against this rich mushroom-y sauce, or in this barbecued steak and Israeli couscous salad.

Scotch Fillet v Sirloin

Sirloin has a terrific texture giving more “chew” and a succulent mouthfeel. A pure grass-fed beef flavour is enhanced with a smidgen of sweetness coming from the melting fat cap. In this light summer salad, the two cuts are perfectly interchangeable with both bringing flavour and texture to a light summer dish. Or in with this simple panfried steak and bearnaise sauce.

Sirloin v Rump

Rump with its fat cap makes a brilliant barbecuing cut and is much more affordable than the sirloin. Barbecue it as steaks or cut into cubes and thread onto metal skewers.

Sliced thinly, rump is divine in this Vietnamese salad or this Beef Pho. We also love it on kebabs or skewers, like these Beef Yakitori.

Rump v Skirt

Thin skirt steak can be a tougher cut if not cooked right but it is packed with flavour. Marinate for an hour in olive oil and lime juice, adding some spice such as chilli flakes and ground cumin for added flavour. Barbecue over high heat for a short time until medium-rare and remember to rest it well, at least 20 minutes. Skirt steak is fantastic served thinly sliced in warm tortillas with guacamole, fresh tomato salsa and coriander, like this Breakfast Burrito. It can also hold up in a quick stirfry, like this Beef Bulgogi

Lamb Rack v Lamb Shoulder Chops

Lamb shoulder chops are great! Marinate them in olive oil, a good squeeze of lemon juice and roughly chopped fresh oregano leaves. Season with salt and pepper and leave for an hour, no more is necessary. Cook on the barbecue until golden on both sides, allowing the lamb fat to melt into the meat making it beautifully succulent and tender and full of flavour. These Paprika Spiced Cutlets can be subbed for lamb shoulder chops and are equally as delicious. Shoulder chops also work beautifully in this Lamb Korma Curry for your Friday night fakeaways.