THRIFTY shoppers are making their money go further in the tough economic times, according to a Worcester butcher.

Matt Nelmes, owner of M&M Meats in St Swithin’s Street, Worcester, believes more people are returning to good home cooking as the credit crunch bites.

The shop’s sales are rising amid falling house and share prices as customers go to their local butchers rather than eat out.

Mr Nelmes said: “Sales of our mince, diced beef and liver have gone up over the past few months as people think about how they can feed their families more economically.

“I had a group of younger lads in last week who bought four lamb shanks – a couple of bottles of red wine and a few beers to go with it all. It’s cheaper than going to a restaurant.

“People are also coming in for the more old-fashioned cuts like brisket and shin of beef, it’s all back in vogue.”

The store, which opened in 2006 and sources much of its produce within a 36-mile radius, has also seen a jump in demand for mutton, liver and kidneys as customers opt to make their money go further.

Mr Nelmes said he had also noticed a rise in 20 and 30-something customers joining the traditionally older generation of butchers’ clientele.

Uwe Meier, who runs H Smiths butchers in Lowesmoor, said it was simple to make meat go further: “If you’ve got beef off-cuts then you can mince it, make a pie and put it in a spaghetti bolognese.”

David Bridgewater, manager of The Butcher Boy in Rose Avenue, recommended stew as an economical way to feed the family.

He said: “Get some stewing beef or some braising steak, then get your vegetables – carrots, onions, potatoes and a couple of stock cubes. Then you can put it on slow cook and get all those lovely flavours coming together.”