The Halal Butcher's Autumn- Winter Buying Guide: What to Put in Your Basket as It Gets Colder

Once the clocks go back, the questions at our counter change. Fewer people ask about kebabs and chops, and more ask what will sit happily in a pot for three hours. That instinct is spot on. The best meat for cold weather is usually the harder working, better value cuts, the ones full of connective tissue that turn rich and tender when you give them time. Here is what we would put in your basket this season, and how to get the most from it.

Why Cold Weather Cooking Meat Is Different

Winter cooking is about time rather than fierce heat. Lean, quick cooking cuts such as sirloin or chicken breast have very little collagen, so a long simmer can leave them dry. The cuts that do the most work on the animal behave the opposite way. They start tough, but after two or three hours at a gentle bubble, the connective tissue breaks down and the meat comes away from the bone. That is why a pot of beef shin can be a better choice than an expensive steak on a cold evening.

The Best Halal Cuts for Autumn and Winter

These are the cuts we sell most of from October onwards, and the ones we cook at home ourselves.

Times are a guide for a gentle simmer or low oven. Always cook until tender rather than by the clock. If you are choosing between lamb joints, shoulder is the safer bet for slow cooking, as its extra fat keeps it moist where a leg can dry out.

Autumn winter meat cuts to add to your basket

What Meat to Buy in Winter on a Budget

Buy on the bone and buy a little more than you need. Bone in shin and oxtail are among the more economical cuts on the counter, and the bones can add body and flavour to the sauce that you would otherwise get from stock cubes. Mutton is another good shout, with a fuller flavour than lamb. Trimming excess fat and cooking it slowly with plenty of spice can keep that flavour rounded rather than strong.

Larger packs of diced beef or mince can be cooked in one go and portioned for the freezer. Stews, curries and braises freeze particularly well, so one afternoon at the stove can cover several busy weeknights.

How to Get the Most From Slow Cooking Cuts

A few habits make the difference between tender and chewy.

• • Brown the meat first. It builds colour and flavour that a simmer alone cannot.
• • Keep it gentle. A rolling boil tightens the muscle and leaves diced beef tough, so turn the heat down to a lazy bubble.
• • Leave the bone in. It adds flavour and helps thicken the sauce.
• • Cook a day ahead. Stews taste better the next day, and the fat lifts off easily once chilled.

How Much Meat Do You Need for a Family Meal?

Getting the quantity right can make a big difference when you are cooking for a crowd. As a general guide, allow around 200 to 250g of boneless meat per adult, or around 300 to 350g when buying bone in cuts such as lamb shoulder, shanks or oxtail. For children, around half an adult portion is usually enough.

If you are serving a slow cooked dish with plenty of vegetables, rice, bread or other sides, you may need slightly less meat per person. For a larger family gathering, it is worth allowing a little extra, particularly if you want leftovers for the following day.

Why Choose Tariq Halal This Winter

Whether you are planning a slow cooked curry, a hearty stew or a Sunday roast, Tariq Halal has more than 40 stores across the UK, plus an online shop with UK delivery. Choose from a wide range of halal lamb, mutton, beef and chicken cuts, prepared with your meal in mind.

Find your nearest branch using our store locator, or order your favourite winter cuts online and get your basket ready for the colder months.