Posted on 12/01/2022 7:15:27 AM PST by Red Badger
There are many economical beef cuts that can help you provide a healthy and balanced family meal without breaking the bank. These overlooked budget-friendly faves are sure to delight your table and your wallet.
TOP ROUND STEAK (AKA LONDON BROIL)
The London Broil is a thick and versatile cut. This beef cut is at its best when it's broiled or slow-cooked. Try this Beef and Pasta with Asian Peanut Sauce recipe that uses thin strips of Top Round Steak that are quickly cooked in teriyaki sauce before joining thin spaghetti noodles and cucumbers with a flavorful peanut butter sauce. Don’t have pasta on hand? Use ramen or rice instead and your choice of veggies
TOP ROUND ROAST
The Top Round Roast is a lean roast that should be slow-cooked to improve its tenderness, then sliced thinly across the grain. If you're looking for a great recipe for this affordable and lean cut, try this Garlic and Herb-Crusted Beef Roast. A quick rub with common seasonings give this dish a delicious flavor. Whip up a few side dishes while the roast is cooking.
SIRLOIN TIP STEAK
This boneless, lean cut is a superstar in the world of "low-cost cooking". The Sirloin Tip Roast makes great stir-fry strips, kabobs, stew meat or Cubed Steak. Looking for a fast and Easy Beef Stroganoff recipe? This classic recipe has been tested and perfected just for you! Don’t have mushrooms and gravy? Use any can of creamed soup instead. Plain Greek yogurt could be substituted for the sour cream, too.
EYE OF ROUND STEAK
A tremendous value cut that is lean and boneless. The Eye of Round Steak is ideal for marinating, then grilling or skillet cooking. This Kung Pao Beef recipe is quick and easy and uses prepared sauce and frozen veggies to make a delicious, fork-tender meal. Use any pre-prepared Asian sauce and veggies on hand.
BOTTOM ROUND STEAK
A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin. Enjoy your favorite BBQ flavors with this BBQ Beef Skillet with Cornbread recipe!
BOTTOM ROUND ROAST
Great value and very lean, this cut is best for roasting or slow-cooking and slicing thin. The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner with this Southwest Beef Pot Roast recipe.
ARM CHUCK ROAST
An economical and flavorful cut. Best when slow-cooked. Got a hankering for delicious shredded beef? Try one of these Four-Way Slow Cooker Shredded Beef recipes that are sure to please everyone at the dinner table.
TOP BLADE STEAK
One of the most tender cuts to grill, roast or broil in the oven. These steaks take center stage in this delicious, yet super simple Italian-inspired Beef Steak Al Forno recipe with only 5 ingredients.
BRISKET HALF FLAT
The leaner half of the whole Brisket also known as the "first cut," this full-flavored meat can be sliced or shredded. Love beef and beer? Who doesn't? This recipe is a delicious combination of the two. Beef-Braised Brisket with Mustard Sauce is slow-cooked in beer and served with a tangy mustard sauce. Don't have Dijon-style mustard? Try spicy mustard instead.
STEW MEAT
A full-flavored staple. Great for slow-cooking, chili and stews. In this Beef and Barley Soup with Spinach recipe, fresh or frozen spinach adds a fresh boost to this beef soup that's just as classic as it is chock-full of flavor. If you're out of spinach, try using kale leaves instead.
CHUCK TENDER STEAK
A lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling. This Braised Beef with Tomato-Garlic White Beans recipe will have you enjoying the flavors of Tuscany right in the comfort of your own home. Don't have Italian-style tomatoes? Just add 1 tsp oregano, 1 tsp garlic powder and 1/2 tsp dried thyme to the seasoning list. Use any beans you have on hand.
Ping!.................
Then there’s always tube steaks...
ZZ Topped?..................
Toughest cuts imaginable- no thanks unless they’re braised
Chuck roast .
Cook for 25 minutes at 525.
Turn oven down to 300, cover with foil and add a cup of beef broth, add more water to the pan as needed to keep moisture around it. In 5 hours you will extremely tender beef that tastes similar to prime rib.
Ten minutes in a pressure cooker and they are tender as veal..............
Oddly, these are the only cuts I *ever* buy.
I remember when America had good things to offer. Freedom to pick what you want.
Parts is parts...................
Still does..................
I bought a Sous Vide cooker that I’ve enjoyed.
Sous Vide works by cooking the meat in a plastic bag emerged in water at a very specific temperature.
One of the nice things is you can leave it cooking in the water for hours more than you intended and it doesn’t overcook.
I’ve bought some very cheap roasts and Pork Ribs and cooked them for 48 hours. I found that you do have to get the heat up to 158 degrees to break down some of the collagen.
Another muscle cut that deserves recognition for its flavor and relatively low cost is the Flat Iron.
For now. But things have gotten very high priced since Joe.
Insect protein that is 3D printed into the shape of steak will be available soon.
I haven’t made beef bourguignon in a while. My new neighbor likes beef, but I don’t think his wife lets him have it much. I’ll be having them over, may have a chicken breast on hand for her.
Great post. It’s all in the prep work which people have lost sight of.
“Ten minutes in a pressure cooker and they are tender as veal..............”
I can’t live without a pressure cooker. Three hours of cooking effect done in 15 minutes. And cheaper on fuel...
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