Some cuts just need time. That’s where slow cooking steps in — transforming the tougher, more traditional joints into something truly special: meltingly tender meat packed with deep, developed flavour.
In this post, we’re diving into the world of low-and-slow. You’ll discover why certain cuts shine in this environment, which ones to look out for, and how to get the most out of them with a simple, delicious recipe.
What Makes a Cut Great for Slow Cooking?
Collagen-Rich Cuts
The real magic happens when collagen, a tough connective tissue, breaks down during long, slow cooking. It turns into soft, silky gelatine, giving that luscious mouthfeel and helping keep the meat moist.
Good Marbling (Fat)
Intramuscular fat melts slowly, basting the meat from within. This helps build flavour and keeps everything juicy over hours of gentle heat.
Bone-In (Optional, but Ideal)
Bones bring extra depth and body to whatever you’re cooking, enriching the sauce or broth and helping to tenderise the meat even further.
Easy on the wallet
Generally speaking, the more economical cuts that would usually be classed as "tough" are the ones that shine with slow cooking.
We always recommend going with high welfare meat, if you can afford it. We guarantee you'll notice the difference in flavour and texture. Plus grass fed meat contains more omega 3s so it's better for you!
At G.J. Honour we are obsessive about the standards of animal husbandry and welfare throughout our supply chain. All of our meat is sourced from high welfare farms, where the animals are free range and grass fed.
Top 5 Cuts That Shine in a Slow Cooker
Now that we know what we’re looking for, here are five tried-and-true favourites for chucking in the slow cooker:
1. Beef Shin
With its marbling and connective tissue, beef shin turns rich and tender when given time. This cut is often overlooked, but it delivers a super rich, meaty flavour. Perfect for those iconic winter stews - beef bourguignon, carbonnade & Irish stew.
2. Beef Brisket
The poster child of slow cooking. Its long fibres and fat cap break down beautifully in the pot. Ideal for BBQ-style dishes or hearty casseroles.
3. Pork Shoulder (also known as Spare Rib)
A go-to for pulled pork, this cut has just the right ratio of fat and meat. It stays juicy and flavourful after hours of cooking, especially when left on the bone.
4. Lamb Shank
Taken from the lower leg, lamb shanks are packed with flavour. Long, gentle cooking coaxes the collagen into silky richness, while the bone enriches the sauce. Best braised in red wine or stock with herbs and garlic.
Bold, beefy, and well-marbled. These ribs become wonderfully tender with slow cooking. The bone adds extra flavour, and they shine when braised in wine, beer or a robust stock.
Top Tips for Slow Cooking
- Remove your meat from the fridge and bring it to room temp for about 30 minutes prior to cooking.
- Season your meat well before cooking with coarse salt and pepper.
- Make sure your liquid is hot rather than boiling or cold when you add it to the slow cooker. This will make sure the cooking time and flavour is unaffected.
Recommended Recipe for the Slow Cooker: Simple Pulled Pork
Now if pulled pork isn't delicious comfort food then we don't know what is. Tender, sweet and falling off the bone, it's a definite crowd-pleaser. But you'll be amazed at how easy it is to prepare too.