Have you seen the price of meat? Its coming down !!

Its odd, people moan about the cost of living, how much things cost nowadays, when really alot of items on the shopping list are sooo much cheaper, as I perused the shelves at last weeks food shopped I was a little shocked to see the price of meat....OMG it was so cheap !!

Lets look at pork, first loin.....£4 per kilo that's a steal for a  really juicy succulent, top notch joint, previously I have seen it for more than double that,  then along side it was pork shoulder (you know the cheaper cut that has yummy crackling) that was priced at £2.50 a kilo...seriously £1.25 a pound its a steal ,.......and not just for roasts, bung it in the slow cooker with BBQ sauce and you have amazing pulled pork. Fleetingly (for a second or 2) I wonder where all this cheap pig meat is coming from, then I think what the heck......some for this week and a few for the freezer !

Beef next, its yummy, so tasty and look the topside and rump joints are £5 a kilo.....compare it to the cheaper cuts and your purse is better off getting this yummy quality joint, so some for Sunday, and another joint to cube for curries or stews sacrilege really to use the best for your curry, but this beef is £1.50 a kilo cheaper than stewing steak - use your noggin and grab it while you can.

Lamb....my favourite £5 a kilo, its far cheaper than years ago - why or how I do not know, but in my trolley it goes . I should be concerned where lambykins has frolicked from....Wales, New Zealand or any other country......I am sorry I don't, its a lovely leg, its under a tenner we will have a roast  with mint sauce and the dog will have a bone - job done, conscience clear.

Chicken next, well thats kinda middle of the road, it used to be cheap, but now its on a par with the joints above, so we buy it when on offer, do I get a happy organic one.....a special corn fed one? Nope I get your bog standard value for money biggish bird (small ones have little meat and as many bones), chicken is good, its healthier for you, but some-days it just doesn't hit the spot.

There is one meat I won't scrimp on - beef mince, that has to be from a butcher, proper colour (not the supermarket vivid red) using this to make your lasagne you don't have the pools of red fat congealing on the top of your dish......its one thing we don't compromise on, one does have standards you know!