What Is The Cheapest Meat You Can Buy – There are many inexpensive cuts of meat that can help you provide a healthy and balanced family meal without breaking the bank. This overlooked budget-friendly favorite is sure to please both your desk and your wallet.
London Broil is a thick and versatile cut. This piece of beef tastes best when grilled or slow cooked. Try this Asian beef and pasta with peanut sauce recipe, which uses thin slices of Top Round Steak that are quickly cooked in a teriyaki sauce before combining thin spaghetti noodles and cucumber in a flavorful peanut butter sauce. No pasta on hand? Instead, use ramen or rice and vegetables of your choice
What Is The Cheapest Meat You Can Buy
A Top Round Roast is a lean roast that should be cooked slowly to increase tenderness, then thinly sliced across the seeds. If you’re looking for a great recipe for this affordable, lean cut, try this Garlic and Herb Skinned Beef. A quick rub with the usual spices gives this dish a great taste. Prepare some side dishes while the roast is cooking.
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This boneless, skinny cut is a superstar in the world of “cheap cooking.” The Sirloin Tip Roast makes a great stir-fry, kebab, beef stew or Cube Steak. Looking for a quick and easy Beef Stroganoff recipe? This classic recipe has been tested and perfected just for you! Don’t have mushrooms and sauce? Instead, use a can of chowder. Plain Greek yogurt can also be replaced with sour cream.
Excellent value cuts that are lean and boneless. The Eye of Round Steak is ideal for marinating, then grilling or pan cooking. This Kung Pao beef recipe is quick and easy and uses prepared sauce and frozen vegetables to make a delicious, tender dish. Use ready-made Asian sauces and vegetables.
Great everyday cut, boneless and lean. Marinate and bake or fry and cut into thin slices. Enjoy your favorite BBQ beef skillet BBQ flavor with this cornbread recipe!
Great value and very lean, this cut is best grilled or slow cooked and thinly sliced. The aroma of grilled meats simmering in salsa will whet your appetite for this flavorful dish. Take it to dinner with this Southwest Beef Pot Roast recipe.
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Economical and tasty cuts. Best when cooked slowly. Fancy some delicious shredded beef? Try one of these Four-Way Slow Cooker Shredded Beef recipes that are sure to please everyone at the table.
One of the most tender cuts for grilling, roasting or baking in the oven. This steak is the focus of this delicious but super easy Al Forno steak recipe with only 5 ingredients.
The lean part of the whole brisket is also called the “first cut,” this full-flavored meat that can be sliced or grated. Do you like beef and beer? Who not? This recipe is a delicious combination of the two. Beef braised brisket with mustard sauce is slow cooked in beer and served with a spicy mustard sauce. Don’t have Dijon-style mustard? Try hot mustard instead.
Tree full of flavor. Perfect for slow cooking, chili and stews. In this Beef Barley Soup with Spinach recipe, fresh or frozen spinach gives a fresh boost to the equally classic beef stew, but is full of flavour. If you’re out of spinach, try using kale leaves instead.
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A lean cut that resembles a tenderloin but is not as tender. Cook slowly or soften with marinade before grilling. This Beef Stew with Tomato Garlic Peanuts recipe allows you to enjoy the flavors of Tuscany in the comfort of your own home. Don’t have Italian tomatoes? Just add 1 tsp oregano, 1 tsp garlic powder and 1/2 tsp dried thyme to the spice list. Use all the nuts you have. Eating a deliciously cooked steak surrounded by loved ones is one of life’s most basic and endearing pleasures. There is a wide variety of side dishes and drinks to perfect your carefully selected and cured beef, all of which can be shared with the company to create a dining experience that is better than the sum of its parts.
However, not everyone can afford to drop $80 at an aging beer joint or order a filet specialty from a local butcher. Fortunately, enjoying a good steak is as easy as any other cut of meat, as long as you know what to look for and the best way to prepare it. Everyone has the right to enjoy a good steak every time. Here’s a list full of the best discounts, the biggest bang for your buck, and some discount alternatives you don’t feel like breaking your bank account for.
It is appropriate to start the list with this steak. Flap or bavette steaks have earned the butcher’s secret nickname because they are less well known, less orderly and often kept to themselves by butchers. The flap steak is cut from the belly of a bull, hence the name “bavette”, the French word for “bib”. This is the same territory in which flank and skirt steaks are cut, but the wing cut has a better muscle-to-fat ratio and is therefore juicier and more flavorful than comparable alternatives.
Unlike some less expensive cuts of steak, flap steak has a moderate to high fat content, so it can be cooked in the same way as more expensive, fattier cuts. The meat’s strong flavor makes it resistant to seasonings and is perfect for slicing up and stuffing into steak salads or tortilla fillings.
The 10 Best Cheap Cuts Of Meat You Can Buy
Although flap steaks are not as common in supermarkets, your local butcher should stock them. Flap steak is an inexpensive, cost-effective cut that provides you with a wonderfully flavorful main dish. Whatever you use skirt steak for, save some money and try this cut. You’ll be glad you did, and your wallet will be too.
The eye of the round cut is one of the leanest cuts of steak. What determines the leanness or fatness of a cut is how much effort the muscles require. For example, a cut like the ribeye has a high fat content because it is cut directly from the cow’s rib which is deeper in the body and is not used very often. Instead, the round eye is cut from the body of the cow, one of the areas where this is done most often. Therefore, it has little or no fat. However, that doesn’t mean it can’t be flavorful. What this cut of beef lacks can be made up for with proper marinade and cooking techniques. Plus, leaner cuts mean cheaper, healthier cuts of beef.
The lower fat content means lower temperatures and longer cooking times. The round eye is perfect for a pressure cooker or simmering in the oven for hours. These cuts make great soups and are also a great choice for thinly slicing and topping steaks. In addition, eye of round is one of the cheapest cuts of steak on the market and is readily available from butchers and supermarkets. While these cuts aren’t as fancy or extravagant as the more expensive cuts, the potential for deliciousness cannot be discounted.
The tri-tip is cut from the trip-tip roast, which is on either side of the lean underside of the sirloin steak. Because there are two tri-tips per cow, this is usually a cheaper option than other similarly sized large cuts. The underside of the loin is generally the more muscular part of the bull, but the tip of the tri-tip usually contains some fat. The fat content is not high, so cooking the tri-tip properly is important for delicious results.
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Typically, leaner cuts don’t tolerate high heat, but the tri-tip actually works well on the grill. The lack of flavorful fat on the cut can be made up for by the smoke, and the intense, limited heat from the grill will crisp up the outside. It is recommended not to cook the tri-tip beyond medium deep, but once done these larger pieces of steak can be cut for optimal portion control. Like the bavette, the tri-tip is great for any dish that calls for sliced steak and is especially good when marinated.
Flank steaks are often compared to skirt steaks. The two cuts have a few things in common, but flank steak is still a cheaper option. Both the skirt and the flank steak are cut from the belly of the cow. Skirt steaks are cut from a part of the cow known as the primal plate, which is located just below the ribcage.
Flank steaks are cut just behind the skirt, from the ribs to the hips. This part of the cow gets a lot of exercise, so the fat content is usually on the low side. However, flank steak can be made delicious by cooking it over very high heat, browning the outside and keeping it juicy inside. Flank steaks are ideal for beef kebabs as toughness of the cut can be avoided by cooking the steaks
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