This Cheap Cut of Meat Is Better than The Expensive Ones
Forget pricey steaks—some of the tastiest, most flavorful meats cost half as much. Tough-sounding cuts like brisket, flank, and chuck might not look glamorous, but chefs and butchers agree: these budget-friendly options pack way more punch than their expensive cousins. Here’s why you should skip the fancy steaks and embrace the cheap stuff.
Why Cheap Cuts Shine
Cheap cuts come from parts of the animal that work harder—like the shoulder, shin, or belly. All that movement builds strong muscles loaded with flavor. While pricier cuts (like ribeye or filet mignon) are tender, they’re often milder in taste. Think of it like this: the harder a muscle works, the more delicious it becomes when cooked right.
Key Benefits:
- Bold flavor: More muscle = richer, deeper taste.
- Lower cost: Save up to 50% compared to premium cuts.
- Versatility: Perfect for slow-cooked meals, stews, or marinated dishes.
How to Cook Them Right
Cheap cuts need love, not a quick fry. Their toughness melts away with slow, gentle cooking or a good marinade.
Pro Tips:
- Low and slow: Braise or roast for hours until tender.
- Slice smart: Always cut against the grain to soften chewy fibers.
- Marinate magic: Use acidic ingredients (lemon, vinegar) to tenderize.
Where to Find Them
Skip the pre-packaged supermarket shelves. Visit a local butcher for the best deals on underrated cuts like:
| Cheap Cut | Expensive Alternative | Cost Per Pound* |
|---|---|---|
| Brisket | Ribeye | $5 vs. $15+ |
| Flank Steak | Filet Mignon | $8 vs. $25+ |
| Chuck Roast | Tenderloin | $6 vs. $20+ |
*Source: Average U.S. prices from butcher reports.
Top Picks to Try
1. Brisket
A fatty, flavorful cut that turns buttery after hours in the oven. Perfect for pot roasts or BBQ.
2. Flank Steak
Lean and beefy. Marinate overnight, then grill fast for tacos or stir-fries.
3. Chuck
Ideal for stews. Becomes fall-apart tender in a slow cooker.
Next time you’re at the butcher, skip the fancy labels. Grab a cheap cut, cook it slow, and taste the difference. Your wallet—and your taste buds—will thank you.
