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.

Tell us what you're cooking and we'll point you to a cut that suits it.