Economical Beef Cuts

Who doesn’t love a juicy tenderloin or ribeye steak? But let’s face it: these cuts are expensive and not always in a routine budget. You don’t have to settle for ground beef, however, when eating on a budget. There are many great cuts of beef that are both versatile and cheap. These cuts may take a little more cooking know-how, but if cooked properly can eat just as well as an expensive steak for significantly less.

Chuck eye steaks provide a cheaper "ribeye" eating experience!

Chuck eye steaks provide a cheaper “ribeye” eating experience!

Chuck Eye Steak is a great example of a cut that can mirror the eating experience of a higher quality cut. Although many of the cuts from the chuck require a slow cooker or roasting, the chuck eye can be prepared just like any other steak and grilled to perfection. When prepared correctly, many people liken it to a ribeye – no wonder the chuck eye steak is called “The Poor Man’s Ribeye!” For the best eating experience, do not cook past medium doneness (160°F – warm, slight pink center).

Skirt Steak is an extremely versatile and cheap cut that is often underappreciated. It is a long and thin steak, which may be different looking than the normal tenderloin or sirloin, but can be pan-fried or grilled. Skirt steak goes great in a lot of different recipes and is suited for marinades that will help tenderize it. It can take on a variety of flavors so get creative with your spice cabinet! Just like with the chuck-eye, the less done the skirt is cooked the more tender it will be.

Skirt steaks may not look like a typical steak but they eat just as well!

Skirt steaks may not look like a typical steak but they eat just as well!

Flank Steak is another great cut that, if prepared properly, can result in a fantastic eating experience. Flank steak is best suited to being cooked in small strips (fajitas anyone?) and can be used in a variety of recipes. Try marinating the flank steak overnight and stir-frying with leftover veggies! Flank steak has a noticeable grain and it is important to always slice against the grain. Not doing so may lead to dry and chewy strips.

When preparing flank steak it is important to cut against the grain.

When preparing flank steak it is important to cut against the grain.

These steaks all provide a quality eating experience when cooked correctly for a fraction of the cost of upper-end steaks. What’s more these steaks are all common staples to many meat cases at local grocery stores. Mix up your ground-beef routine when eating on a budget with these cheaper and delicious steaks!

Will Pohlman

Leave a Reply

Your email address will not be published. Required fields are marked *