Meat lovers How to trim costs without scrimping on flavour

It is estimated that UK households throw away 10% of the beef, pork and poultry they buy each year.

- Shane Hickey

Plan what you need That is about 250,000 tonnes in total. So it is important to plan what you are going to use to avoid waste and save money.

Work out how many meals you will cook during the week and how much meat is needed per person.

The NHS recommends the daily intake of red meat - be it beef, lamb, mutton, pork, veal, venison or goat - should be limited to 70g (cooked weight), or no more than 500g (1.1lbs) every week.

A cooked breakfast of two pieces of bacon and two sausages has about 130g of meat, while a portion of Sunday roast is about 90g, it says.

The size of a portion of chicken should be about 90g of cooked meat (120g raw), according to the British Dietetic Association, a trade union for dietitians.

Know your butcher Buying from a local butcher will mean you do not have to buy pre-packed blocks of meat, some of which you may not need - so, for example, you can buy as much mince as you need rather than in a 500g pack.

You can also discuss different cuts, and where the meat you are buying comes from.

Jamie Oliver says there is a list of features you should look out for to spot a good butcher. First, their display of meat should be kept refreshed and not in pools of blood.

They should also know where the meat comes from, the breeds and what standards the livestock were raised in.

Meat should also hail from the country in which you are in, and preferably from the local area, Oliver says, adding that a good butcher should also be happy to make mince fresh - this way, you will be able to order the exact amount you want and you will know what is in it.

A gauge of a good butcher is to ask about their sausages, Oliver adds. They should be made within the previous 24 hours, have a high meat content and use natural casings.