Cheap Meat Cuts You Can Turn Into Delicious Dishes

The prices of meats are rising and settling at all times; though, while the prices of expensive cuts of meats always remain high-yet-competitive, the prices of cheaper cuts of meats remain low-yet-competitive. This means that you can pick up some cheaper cuts of meat and still create a delicious and decadent meal — as long as you know how to use the cuts of meat. Here are some cheaper cuts of meat and ideas of how to use them:

Flat Iron Steak

Also known as ‘top blade’ the flat iron cut is nontraditional yet versatile and comes from the shoulders of cows. Although fillet and sirloin are tenderer, flat iron steak is both affordable and delicious. It can be prepared in various ways like pan frying, grilling, marinating and braising among others. Caution should however be observed to avoid overcooking.

Get A Delicious Flat Iron Steak Recipe HERE >>

Beef Chuck

This is another cheap cut which comes from steers’ shoulders. It can be chopped up for stew or braised whole. Beef chuck has connective tissues which tenderize it and adds flavor. The secret with this cut is to cook it slowly. Beef chuck pot roast is a traditional one-pot meal which works well for both family dinners and parties.

Get Our Best Beef Chuck Pot Roast Recipe HERE >>

Pork Shoulder

This is one of the most affordable meat options out there. An average bone-in shoulder could feed a family of four, and typically costs less than $10  for 3 pounds. It responds very well to shredding and slow cooking, which means one can set and leave it to attend to other chores.

Get Our Favorite Pork Shoulder Recipe HERE >>

Chicken Thighs and Legs

Chicken is generally affordable. However, the enormous demand for boneless, skinless and breasts tends to drive up the price, especially in urban areas. Still, wings, thighs and legs are usually more affordable yet flavorful. Unlike breasts, they’re also easier to cook properly.

Get Our Favorite Chicken Thigh and Leg Recipe HERE >>

Sirloin

The sirloin refers to a large-area cut from a cow’s rear back section. Top sirloin tends to be tenderer thus more preferred. If one is looking for something cheaper, the tip sirloin is a leaner cut that goes well for stew, kebabs and stir-fry. To keep it from becoming dry and chewy, it needs to be marinated for several hours before broiling, grilling or pan-searing.

Get Our Favorite Sirloin Steak Kebab Recipe HERE >>

As you can see, just because some cuts of meat are cheaper, doesn’t mean you can’t make them into great dishes. Thanks to cell phones and mobile devices, finding easy recipes for cheap meats has never been easier. All you have to do is go to your local butcher or grocery meat counter and ask for deals and cheaper cuts that are available that day, and search for recipes for that select cut of meat or ingredient. With the wealth of recipes available online today, you can search through hundreds of recipes and get ideas for your own recipes using these affordable — yet delicious — cuts of meat.

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Easy Chuck Roast and Vegetables Recipe

There’s nothing as warm and inviting than a Sunday beef roast with roasted vegetables and fresh baked bread. Today, we will be giving you a great recipe for a juicy and flavorful beef roast from a very inexpensive — yet quality — cut of beef: chuck roast. Chuck roast is a bit smaller than round roasts or other larger cuts for roasting, so it makes a great roast size for singles and bachelors. This recipe is incredibly easy, requires little preparation, and when cooked slowly, you will have your roasted vegetables, potatoes, tender beef and a rich sauce on made in a single pot.

Ingredients For Chuck Roast With Vegetables

• 1 3-5 Pound Chuck Roast
• 3-5 Large Gold Potatoes
• 2 Medium Onions
• 3-4 Large Carrots
• 3-4 Stalks of Celery
• 2 Tablespoons of Chopped Garlic in Water
• 1 Tablespoon of Onion Powder
• 2-3 Sprigs of Thyme
• 2 Teaspoons of Rosemary
• 1 Teaspoon of Crushed Red Pepper Flakes
• 1 1/2 Tablespoons of Worcestershire Sauce
• 1 Dash of Soy Sauce
• About 1-2 Tablespoons of Salt and Pepper for the Meat
• 1 Large Bay Leaf
• 1 Can of Beef Stock
• Good Olive Oil

Again, this is a simple recipe to prepare; the trick is to get the vegetables cut to the right size. You want the vegetables to be cut a little larger than a dice… more of a cubed style cut.

Cut Your Onions

For the onions, simply cut off both ends of the onion. Next, Cut the onion in half lengthwise and remove the ouster skin. Next, Quart the onions and set to the side.

Slice Your Carrots

First peel the carrots and remove the ends. You will want to make sure that the carrot pieces are large by simply slicing on an angle to leave pieces approximately 1-1.5 inches long. Set carrots aside.

Slice Your Celery

Just like we wanted to get large slices of carrots, we also want large slices of celery as well. Make sure to rinse your celery stalks thoroughly, as they tend to collect dirt on the inside. Slice off both ends of the stalks and slice the celery into about 1-1.5 inch pieces and add to the carrots and onions.

Cube Your Gold Potatoes

First off, we use gold potatoes instead of russet potatoes, as they are more flavorful and can really hold up to the long cooking time of this recipe. Leave the skin on, but wash them well. we use a light sink sponge with an abrasive back to scrub the potatoes. After washing, slice the potatoes in half lengthwise and quarter each of the potatoes leaving cubed pieces that are fairly large. Set the potato pieces aside.

Salt and Pepper Your Roast

We usually don’t marinate our roasts, and season them only with salt and pepper. We like to use sea salt — salt specifically from the San Francisco Bay (you can usually find this in major grocery store chains) — and freshly ground black pepper. The exact amount needed with vary depending on the size of your roast. Start with the salt and rub it all over the meat, making sure to get the sides and any exposed crevices in the meat. Next rub the fresh cracked black pepper all over the meat.

In a large soup pot, drizzle good olive oil to lightly coat the bottom of the pot. We used Merula Olive Oil from Spain — Click Here to Get The Olive Oil We Used >>

Take your chuck roast and sear it on all sides over medium heat on the stove. Meat will not be cooked through, but will develop a tasty crust on all sides of the meat. After searing the meat, take the chuck roast out of the pot and set aside on a plate. Add another drizzle of olive oil into the pot and add all of your chopped celery, carrots and onions. Cook until translucent (about 5 minutes).

Once your carrots celery and onions have been cooked to translucency, we are going to add our Chopped Garlic in Water, Onion Powder, Sprigs of Thyme, Rosemary, Crushed Red Pepper Flakes, Soy Sauce, Worcestershire Sauce and Bay Leaf. Add a sprinkle of Salt and a bit of ground Black Pepper. Stir well to mix the spices and flavorings with the sauteed vegetables.

Next, lay out your potato cubes on top of the celery, carrots and onions — making a sort of a bed for the roast. Place the roast on top of the potatoes. Next, add your Beef Stock to the point where it is covering the vegetables and potatoes, but the chuck roast is not submerged. If the single can of beef stock is not enough, you can add water to get the liquid level to the perfect level.

Next place your lid on the soup pot and transfer to a preheated 375 degree oven. Continue to cook for 3-4 hours or until the roast is falling apart tender. During the cooking time, you will need to baste the roast with the liquid from the bottom of the pan about every 45 minutes to make sure that the top of the roast stays moist.

It is as simple as that!

When the roast is tender, simply remove the roast and plate it. It should be fork-tender and should easily fall apart into strands. Serve with the roasted vegetables and potatoes and maybe even a bit of blue cheese. This recipe goes great with Irish soda bread — Get Our Irish Soda Bread Recipe HERE >>

 

The Secrets to Cooking a Perfect Brisket

If you love cooking, a brisket should be on your list of things to try out. While it may seem like a large task to cook a large cut of meat such as a brisket, the truth is that it is simple if you only follow a few basic guidelines. After reading this guide, you will be able to get a pot of a large, beefy and delicious braised brisket that will leave everyone showering you with praises.

The Beef

A brisket is a type of beef breast that is generally fairly tough and makes almost 60% of a cow’s weight. You can break down the tough fibers and make it tender by braising it low and slow. Most briskets are trimmed, though it’s good to have a bit of the the deckle (fat) which helps the meat to self-baste in the oven.

The Liquid

You can use simple seasoning (salt and pepper) because the brisket absorbs most of its flavor from the braising liquid. Ensure that your braising liquid is sweet and savory but also has enough tang to cut through the meat. A good braising liquid could be as simple as beef broth or even chicken broth, beer, or even just seasoned water. For a really flavorful braising sauce, we like to use red wine that has been slightly watered down.

The Vegetables

Cook the onions slowly to build a sweet foundation for the braising liquid. Use the tomatoes and tomato paste to add a sweetness to the brisket. Moisten the brisket using the braising liquid and leave some of the tomatoes and onions at the top to be caramelized to a delicious finish. You can add carrots (cooked until tender), parsnips or potatoes to the dish.

The Duration

The brisket becomes better and better depending on how long you’ll let it sit before cutting and slicing the meat. For the best brisket-eating experience, let it cool completely while it is still in the braising liquid. After it has cooled, remove the solidified fat that remained at the top. You can then take the brisket out of sauce, slice it against the grain to your preferred thickness, and then reheat it in the oven until it is bubbly and warm. With this done, you will be ready to serve a delicious meal.

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