Four brilliant (and cheap) beef recipes, from Thai steak and rich ragu to ox cheek hotpot

Prime cuts of beef – those removed first in the butchering process, such as rib and loin – are naturally the most popular with shoppers. But it’s the poor butcher who is left with the secondary cuts – those which might take a bit more cooking and require a bit more skill to transform, but are great value and delicious – and we’re missing out by not snapping them up.