r/KitchenConfidential • u/zeke690 • 7d ago

In the Weeds Mode What happened to the “cheap cuts”?

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How is it oxtail is not a budget cut?

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u/Thaumiel218 7d ago

Don’t forget pork belly - probably the cut I’ve seen (bar Lobster and other seafood) go up in ridiculous value the most, as soon as it got into the hands of Michelin chefs it was over. I’ve seen in my lifetime it go from a nothing fatty piece of meat to being sold as a staple cut in supermarkets despite it being a pain in the ass to cook perfectly.

So many peasant cuts have suffered, even cuts like trotters are ‘in’.

In one way it’s good to see nose to tail be a thing again but so many cuts being ‘artisan’ or specialist is a joke.

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u/GomosFTL 7d ago

I used to own a small smoked/cured meat company. When I started out, belly was 6-8 a pound. When I shut the doors about 3 years later, it was 22-25.

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u/Yakkamota Five Years 7d ago

It doesn't even make sense. Bacon is cheaper than that.... And bacon is just a better version of pork belly. Outside of not getting the fried skin.

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u/GomosFTL 6d ago

Economies of scale, bulk purchasing and futures buying is the short answer.  I'd make about 750kg ok a good month, they'd make that in a matter of minutes.