Butchers in the Black Country are invoking a bit of wartime spirit during the credit crunch by offering to teach customers how to cook cheaper cuts of meat.

Rennisons in Queen Street is Wolverhampton’s oldest butchers shop and boss Peter Price said he had now started encouraging money-conscious customers to consider buying cheaper meat to save their pennies. The shop offered similar advice to people living on rations in the Second World War.

Now staff have been inspired by chef Jamie Oliver, who is trying to get the country to cook instead of eating takeaways, to pass on their knowledge to a new generation.

Mr Price, who has owned the shop for the last two years, said: “We are looking at starting cooking classes if there is enough interest.

“In the meantime we are drawing up posters and offering advice to anyone who wants to try some of the cheaper meat, which if it is cooked in the best way can be just as tasty as the more expensive cuts.”

He said the shop was selling meat at “realistic” prices because customers would not be able to afford to keep buying the best cuts. People might go for the best loin chops but we are offering them shoulders of lamb instead which is just £2 per pound instead of £4.44 for loin.

“It’s a difficult time for everyone at the moment but it doesn’t mean you can’t still enjoy your food while saving money.

“During the war this shop educated people about the things they could do with meat.”

He said belly pork, cut from the underside of a pig, tasted just as good as more expensive cuts.

Among the bargains is stewing steak which can be bought for £1.20 a pound and is half the price of braising steak.

Rolled brisket costs £1.88 per pound and can be cooked the same way as topside of beef, at £2.55 a pound.

An open evening is now being planned for customers, depending on interest and anyone who would be interested is invited to call the shop on 01902 421261.

Peter Price’s top tips for

saving money with the

cheaper cuts of meat

Shoulder of lamb

* Cook and braise in the oven, making the gravy with the meat.

* Stuff and roast it.

* Use the leftovers for sandwiches or a salad.

* Dice to make a lamb curry.

* Barbecue it – You might want to wait until next summer to try this.

Rolled brisket

* Roast as a whole joint for a Sunday dinner.

* Leftovers can be used cold for sandwiches or a salad.

* Mince it to make a shepherd’s pie or a lasagne.

* Dice it to make a stew or grill it with paprika and coriander for a spicy taste.

Stewing steak

* Stew, obviously.

* Dice to make a beef curry.

* Get some pastry and make a steak pie.

* Add some beer to the steak pie to make a beef and ale pie.

* Use in a casserole