Cuts of meat for casseroles

The great thing about casserole meals is that they can be made from the cheaper cuts of meat. Casserole cooking is slow and gives the meat chance to break down and become super tender. These are the cuts I would recommend for casseroles.
Beef
Braising steak, chuck steak, flank steak, mince meat, oxtails and offal are all good options to use to make casserole recipes with beef.
Lamb
These are the cuts I would recommend for casserole recipes with lamb, middle neck, breast of lamb, braising lamb and offal.
Veal
The recommended cut is pie or casserole veal. I would only use veal from sources where the calves have been allowed space to move and develop as practised in the UK. A more expensive cut is shin of veal
Pork
The best cuts of pork for casseroling are pork shoulder steaks, braising pork, prime collar bacon joint, offal and sausages. These would be good in Pork recipes for casseroles.
Chicken
I would use boiling hens, whole and jointed chickens and offal in all types of chicken casserole recipes.
Turkey
I would use the jointed parts of a turkey and boned and rolled joints to create casserole recipes with turkey.
Bacon
Joints of ham and bacon are good as well but remember to soak to remove too much salt. They make excellent Pot Roasts or casserole recipes.
Duck and Goose
These birds can be jointed to become excellent for casserole recipes.
Game
All these are excellent Venison, Rabbit, Hare, Pheasant, Grouse and Pigeons.
Fish
All types of fish and shell fish can be cooked in casserole but they are done very quickly not slowly
Some times it is worth experimenting with new ingredients and combinations to create your own recipes using meat and vegetables in season.
Thanks for reading. I am always happy to answer any of your casseroling questions through comments. So fire away. Crazycupcakes