As you may have deduced, when an animal is slaughtered every part of it is butchered. Though this may appear, on the surface, to be a somewhat obvious and worthless statement, it does highlight potentially important ramifications. Remember, every popular cut of meat (leg of lamb) has a less-loved or even unknown counterpart (ox cheek, lamb neck or breast) – the meat that isn’t used gets wasted or goes under appreciated. This is a travesty on so many levels, not least because less popular cuts are often the most delicious and economical.