When looking for cheap cuts of beef for stew, this article is for you. You know that a good stew calls for some healthy, choice pieces of beef. But there are times when the budget doesn’t allow it. You can still get the same great results without spending a fortune on your beef. This article will discuss several different options and alternatives to expensive cuts of beef- including chuck, round, flank steak, hanger steak and more (Read More Here).
Cheap Cuts Of Beef For Stew
You might assume the butcher shop is expensive, but you’ll discover a wide selection of affordable cuts in addition to tons of guidance.
The names of the cheapest pieces of meat, such as flank, chuck, and blade, can sound harsh and a little terrifying. Butchers and trained chefs understand the value of these less common cuts because they frequently have far more flavor than their pricey equivalents.
They do, however, typically take longer to cook. The hardest, most affordable, and most delectable muscles are those that an animal utilizes the most frequently, such the shin or shoulder. These components should be easily accessible because the majority of butchers purchase animals whole. Additionally, you can get the precise quantity you require and won’t have to settle for pre-packaged pieces.
Our recommendation is to get to know your butcher and familiarize yourself with some of our favorite inexpensive cuts.
Award-winning West Yorkshire butcher Brindon Addy says brisket is one of his favourite cuts of beef. “I’d choose this over topside any day. A 700g joint will feed four people well and cost around £5.50.”
Taken from the underbelly of the cow, skirt steak is very cheap to buy but should not be cooked further than medium otherwise it becomes very tough. It’s traditionally used in Cornish pasties, so have a go at making your own.
As this cut is taken from the leg, it usually comes with a bone intact. Stew in slices or use as a replacement for traditional veal shin in osso bucco.
A steak cut that’s from the abdominal muscles of the cow, flank comes in thick, hindquarter and forequarter varieties. It works well minced.
Silverside is very lean, but good for corned beef or salt beef.
Chuck and blade
Dice and braise these cuts that come from the top of the animal, just past the neck.
Try it in…
The leg is similar to shin, so cook it slowly in plenty of liquid.
This is also known as thick flank- thinly slice it for a cheap steak or roast whole for an extremely economical Sunday lunch. If you serve it pink it will keep it tender.
Cheap Beef Cuts So Good You’ll Swear Off Ribeye
You’re not alone if you get a little sticker shock every time you buy a package of beef at the store. The cost of beef has been rising gradually. (In the meantime, pork prices have decreased.)
American consumers are eating a little bit more beef than in previous years, maybe as a result of the popularity of specific diets like the keto and paleo. Additionally, there has been an increase in the demand for American beef in export markets, and the 2018 drought reduced certain beef supplies. Overall, this indicates that there is high demand for our beef, which means you will probably spend more each time you purchase.
These eight cuts of beef are exceptionally tasty, but they are uncommon and less likely to be found in the meats area of your typical supermarket. Ask the butcher whether they stock the cut, or go for a speciality butcher shop where your new BBF (best beef buddy), Joe (they’re always named Joe, right?) can be found.
Because, well, it has a lot of bones, this beef cut is known as the “7-bone steak.” It originates from the chuck, which is the shoulder, directly next to the ribeye. This indicates that it has all the exquisite flavor of a ribeye but costs considerably less.
Chuck steaks should be quickly seared on a grill or in a cast-iron skillet, just like a ribeye. A recipe for a slow cooker can be excellent with thick-cut chuck steaks. Although it has a little more chew than tender ribeye and, of course, those bones, you’ll be richly rewarded with a wonderful beef experience if you’re not scared of a little labor.
You can also get a delicious steak in the shoulder that is located on the cow’s shoulder blades. Flat iron or top blade steaks may be offered for sale. A thick line of gristle connects the two distinct muscles that make up the steak. Two cuts are frequently made by removing the gristle.
Due to excellent marbling, flat iron steaks are exceptionally delicious and buttery. They resemble the more costly flank steak in both behavior and flavor. You only need to cook a flat iron steak, season it with salt and pepper, and use a fast spice rub for tacos because they are so soft. A creamy cauliflower mash and pan sauce would be a perfect accompaniment to this cut of steak.
Although the name may sound similar to the top of the list, this is a different cut. (To be honest, the names of beef cuts are often pretty similar, and this can be perplexing.) Essentially, this steak is a ribeye. It’s even sometimes referred to as “poor man’s ribeye.” It is chopped thinner so butchers can grab an extra piece to sell, although it comes from the same section of the cow as the coveted ribeye.
Chuck-eye steaks should be prepared similarly to a true ribeye. Add some salt and pepper, then sear it on a grill or cast-iron skillet. Don’t use too much steak sauce or marinade on this cut. Simply allow the flavor to stand out on its own since it is light and buttery.
The butcher may identify this cut as teres major or petite tender, but regardless of the name, picture a cheap hanger steak. Because no one knew what that exceptionally soft cut of beef was back then, hanger steak used to appear on these lists of inexpensive beef cuts. However, the information is now public. Petite tender or teres major is the more affordable alternative to the once-cheap hanger steak.
When properly prepared, this beef cut behaves like a filet mignon: it is lean, soft, and spongy. It can either be cut into medallions and seared like filet mignon steaks or roasted with the outside seared in a hot skillet. If you’re lucky, your dinner guests won’t be able to tell this inexpensive beef cut apart from the genuine McCoy mignon.
Tri-Tip Sirloin Steak
The gospel of the tri-tip steak has already been preached, but in case you haven’t heard it, allow us to summarize: This steak is made from a triangular muscle at the sirloin’s base. Because it doesn’t produce steaks of a uniform size and isn’t particularly attractive, it is frequently disregarded; nevertheless, if you can discover the beauty in some ugly ducklings, this steak is for you.
The tri-tip sirloin steak responds favorably to grilling and marinating. Slice it against the grain (as best you can) or cook it at medium heat to help break down some of the connective tissue that runs through it.
If we may say so, short ribs have become too big for their boots. Prices for those popular cuts of braising beef have become exorbitant. Therefore, get a package of beef shanks (or beef chins) if you prefer beef short ribs for your dinners but detest the price tag.
These slices work best in a protracted braise because of their intensely meaty flavor. Bonus: check out the bone with the most marrow in each incision. Your stew or roast is eager to draw from that deep flavor well.
I looked into the meaning of the name “Denver steak” for this particular cut, but I couldn’t find anything. Denver, you should yet be honored to share the name.
The boneless chuck short rib is another name for this beef cut, which is derived from the chuck primal cut. Don’t be misled, though; they aren’t short ribs that have been deboned and don’t require braising. You might have trouble locating this cut because it can be challenging for a butcher to obtain. But if you tell your BBF that you’re hunting for it, I bet they’ll have a cut waiting for you when you come back.
These juicy, delicious steaks are excellent for grilling or slicing for a fast sauté. To cut through part of the connective tissue and marbling, cut the meat against the grain. Likewise, don’t overcook these steaks. In the span of an instant, they’ll become tough.
The side of the cow’s heel is where the merlot cut is taken. Due to their frequent use, these cuts on the hind legs are frequently exceedingly lean, or tough, but this one is really rather delicate. The richer taste and soft texture of this cut make it ideal for stir-fries and sheet-pan meals alike.
The name “merlot cut” refers to the hue ruby red. The blood in the cut is that. Indeed, stay away from this cut if you’re averse to blood. Don’t overcook the merlot cut either. Irony flavor will emerge quite rapidly.
HEALTH BENEFITS OF BEEF
Beef is a rich source of protein, vitamins, and minerals, which provide a range of health benefits. Here are some of the health benefits of beef:
- Protein: Beef is a great source of high-quality protein that is essential for building and repairing muscles, bones, and other tissues.
- Iron: Beef is rich in iron, which is essential for carrying oxygen to the body’s cells. Iron also plays a role in the immune system and cognitive function.
- Zinc: Beef is an excellent source of zinc, which is essential for immune function, wound healing, and DNA synthesis.
- Vitamin B12: Beef is a good source of vitamin B12, which is essential for the formation of red blood cells, nerve function, and DNA synthesis.
- Niacin: Beef is a good source of niacin, which helps to maintain healthy skin, nerves, and digestion.
- Creatine: Beef contains creatine, which is a compound that helps to produce energy in the muscles.
- Conjugated Linoleic Acid (CLA): Beef contains CLA, which is a type of fatty acid that has been shown to have anti-cancer properties and may also help to reduce body fat.
Overall, beef can be a healthy and nutritious part of a balanced diet. However, it is important to choose lean cuts of beef and to consume it in moderation, as excessive consumption may increase the risk of certain health conditions, such as heart disease.