Underrated British cuts have always held a special place on the butcher’s block. At Burts Catering Butchers, we work closely with chefs across the South East who want quality, consistency, and real value from their meat, and that often means looking beyond the most obvious cuts. The truth is, some of the most flavour-packed, versatile and cost-effective cuts are the ones many overlook. Our approach has always been rooted in whole carcass butchery. It’s not just a craft tradition, it’s a smarter, more sustainable way to run a catering kitchen. When you understand every part of the animal, you unlock a wider world of menu opportunities.

Featherblade is Ideal for Cold-Weather Comfort

This cut from the shoulder is beautifully marbled and breaks down perfectly during slow cooking. It’s ideal for autumn and winter menus where depth of flavour matters. We often recommend it as a braising cut or for slow-roasted sharing dishes. It also responds brilliantly to sous vide techniques.

Bavette Brings Value Without Sacrificing Flavour

Sometimes called flank steak, bavette is lean, rich and quick to cook, ideal for bistros and brasseries looking to offer something special without stretching the budget. When sliced against the grain, it delivers tenderness and deep flavour. It’s a smart alternative to sirloin, particularly when provenance and preparation are front of mind.

Pork Collar Offers Versatility Across the Menu

Often missed in favour of loin or belly, pork collar offers a balance of fat and texture that makes it excellent for both roasting and slow cooking. Chefs we work with have used it in everything from pulled pork to charcuterie. It’s an excellent example of how underrated British cuts can add variety and value to a menu.

Lamb Neck Fillet Delivers Deep Flavour and Texture

Full of connective tissue and flavour, lamb neck fillet is ideal for stews and tagines. It also grills well when properly trimmed and marinated. Its low food miles and consistent British supply chain make it a reliable option for seasonal menus.

A Butcher’s Perspective on Using the Whole Carcass

At Burts, we support chefs who want to make more of their meat. That means understanding how these lesser-known cuts behave in the pan, on the grill, or in the oven, and ensuring the quality and traceability are spot on every time. We work directly with trusted British farms to ensure each cut meets the highest standards of welfare, flavour and sustainability.

Why It Pays to Champion the Underrated

Exploring underrated British cuts isn’t just about cost-saving (though that’s a real benefit). It’s about menu creativity, reducing waste, and celebrating the full potential of the animals we source. These cuts tell a story, of skilled butchery, thoughtful sourcing, and a kitchen that values craft as much as consistency.

Underrated British cuts are more than a trend, they’re a way forward. If you’re looking to refresh your menu or need guidance on how to use these brilliant cuts, speak to the team at Burts Catering Butchers. We’re here to help you get the best from British meat.

Looking for guidance on lesser-known cuts? Contact Burts today to discuss how underrated British cuts can work on your menu.