11 LOW COST BEEF CUTS FOR BUDGET FRIENDLY MEALS

www.kansasbeef.org ^ | December 01, 2022 | Staff

[oldvirginian]

“Los Angeles aka LA”

I thought you might have meant Lower Alabama.
When I die I’m going to Foley, Lower Alabama and hang out with Kenny Stabler!!

[Diana in Wisconsin]

That’s how I make my roasts, too. Perfect every time. :)

[HereInTheHeartland]

I call it poor man’s prime rib!

[Diana in Wisconsin]

Low and slow works well for wild game, too. I cook up a lot of bear and elk, as well as our home-grown beef.

I like the tenderized round steak, then wrap them up with asparagus, onions and red peppers inside.

Bake low and slow, then top each with a dollop of herb butter before serving.

This works with any wild game you have on hand, too.

My ‘BearSagna’ is really good, too. Just substitute ground bear for ground beef in your favorite Lasagna recipe.

The weirdest thing I’ve ever eaten was Bobcat. It was amazingly like pork. I didn’t know what I was eating, until Beau clued me in - the crock pot wasn’t marked.

One mistake? I made a batch of Sloppy Joes with bear meat for one of Beau’s local Buddy Hunts. The guys ate it all, but specifically requested NO BUCKSHOT in my next batch, LOL!

[Red Badger]

No buckshot?

Heck that’s half the fun!..................

[DannyTN]

Yes lack of cleanup is a major plus of Sous Vide.

I use Ziploc gallon bags. When I’m through cooking, I often just leave the leftovers in the bag, zip it and put it in the refrigerator.

Sometimes I’ll put it in a second gallon bag for refrigeration if there is a lot of juice or I’m worried that the first bag might leak.

[farming pharmer]

I take advantage of Acme’s Buy 1 Get 2 Free petite sirloins. I freeze them and when I want to cook one, I slice it super thin while still partially frozen. Then I “velvet” the meat by marinating in baking soda and a little water. It’s what Chinese restaurants do to soften cheaper cuts. It’s a great hack.

I didn't know that. Sodium Bicarb is relatively caustic, like lye, so I guess that makes sense.

[Augie]

Those cuts are tough and overly lean.

Only good for burger, stew meat, or jerky.

[M1903A1]

Tagging for later....

[pelicandriver]

Sous Vide is also good for chicken breast. It can be safely cooked to a lower temp because it can stay at that temp longer and stay moist. I always overcooked chicken breast before.

[Red Badger]

Those cuts are tough and overly lean.

That's why they are cheaper!.................🤷‍♀️🤦‍♀️

[Dust in the Wind]

I love beef. Our motto "Eat Beef Drink Milk". I've spent the past 25 years making sure the milk cows and fat beeves under contract got the proper commodities for their finish. My favorite cut is hammered sirloin country fried. Mashed taters with gravy and corn on the cob.

Today was a very rare day with no meat. Oatmeal/blue berry breakfast; Latka with egg lunch and leftover Latka smothered in leftover cranberry salad. All good.

[pollywog]

bookmark to check out these recipes later.