Because they’re so tender, you don’t need to do much more than grill a flat iron steak and season it with salt and pepper, or use a quick spice rub for tacos. Chuck is the classic cheap cut. However, let your BBF know you’re looking for it, and I bet you’ll have a cut waiting for you at your next visit. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. The merlot is very similar to the flank steak with the added benefit of that tender texture. Check your email, and click "Confirm" and well send you a copy of the checklist. Cooking a beef shank is pretty time-intensive, requiring a good 4 to 6 hours to break down that tough muscle. These steaks are tender and flavorful, great for grilling or slicing for a quick sauté. Despite coming from the traditionally low-value chuck area of the steer, the Denver is tender, well-marbled, and packed with flavor. And "steak night" is a pretty common special at places looking for a bit of extra business on slow nights. **Note** This email might be in your 'Promotions' folder. Chuck eyes come from the rib of the cow, just like the ribeye, only a little further near the top of the rib, so it’s not quite as tender. Most steaks have a reputation for being the priciest option on the menu and, if you’ve got your heart set on a dry-aged Wagyu ribeye, then you are going to be paying top dollar for it. The best cheap beef cuts often come from the shank, flank, round, plate, or chuck of the cow. Skirt steak has become so popular that it's now a very expensive cut, according to Ray. In 2007, food scientists developed a new technique, similar to filleting a fish, that could carve away that connective tissue, turning the flat iron into a great alternative to the much more expensive New York Strip. The tri-tip sirloin gets its name from its triangular shape. **Note** This email might be in your 'Promotions' folder. Formerly a brand manager for the UK high street, John gave up that life for the far less stressful job of running his own business. It’s often overlooked because it’s not particularly pretty (it doesn’t make consistently-sized steaks), but for the person who has no problem finding the beauty in some ugly ducklings, this is the steak for you. Denver steak or underblade steak. They behave and taste a lot like the more expensive flank steak. Grill. 24g PROTEIN. Flatiron steaks tend to be smaller cuts and can be a bit sinuous, but this relatively thin steak cooks fast on a grill or in a pan, offers plenty of tender bites, and costs very little. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea … Steaks That Need Some Doctoring. Forget filet mignon and rib-eye—these cheap-and-tasty cuts are going to be the star of your next meal. The number one challenge when you cook a brisket is keeping the meat from drying out. Despite its reinvention, the flat iron has stayed very reasonably priced and is a surprisingly cheap cut with the same tenderness and marbling that makes the New York Strip so sought after. This cut of steak would be great as a salad topper, too, or served with a creamy cauliflower mash and pan sauce. Today, however, the secret is out. Plus, demand for American beef in export markets has been growing, and drought cut into some beef supplies in 2018. While it’s true that you have to cook shanks for a long time to get around the fact that the naturally tough, a good braise can turn this underused cut into an intensely flavourful dish with the added bonus of a patty of delicious beef marrow in the middle. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! It comes in roughly the same shape and size, and, like the filet mignon, it’s lean and very tender. Thanks for subscribing! There are dozens of places in town that offer a deal like this. See full disclosure. Everybody understands the stuggle of getting dinner on the table after a long day. Learn more. "When you take the boneless short rib piece of meat and you slice it the long way … It's usually pretty cheap, too, because so few people seek it out. The ever-versatile chuck yields up another winner with the petit tender. If you’re lucky, your dinner guests won’t know the difference between this budget-friendly beef cut and the real McCoy mignon. All in all, that means there’s a lot of demand on our beef—and that means you’re likely paying more each time you buy. But salt dissolves into those muscle fibers and breaks them down. Moisture comes from the intramuscular fat or marbling which, Smoked sausages are staples in most BBQ restaurants these days, and you can get that taste at home using store-bought home-made sausages. Flat iron steaks are very flavorful and buttery thanks to some good marbling. These inexpensive cuts of beef deliver plenty of meaty flavor satisfaction, but they’re much easier on the wallet than some of the showier cuts. However, the chuck steak’s position in the transitional zone between chuck and rib gives it a combination of the rich flavor of the chuck with the tender texture of the rib. This cut of steak is best for cooking over high heat for a short period of time. So the cheaper solution to the once-cheap hanger steak is petite tender or teres major. Braise/Pot Roast. Sprinkle the salt evenly over both sides of the steak. Watch: How to Make Pan Seared Chuck Eye Steaks. While these hind leg cuts are often very lean (aka tough) because of their heavy use, this one manages to be quite tender. The best way to think of the petite tender is like a cheat’s filet mignon. However, don’t be confused—they are not deboned short ribs, and they don’t have to be braised. A chuck eye steak looks and tastes similar to a ribeye, but it’s one of the cheaper ones to find in the supermarket. Stretch your wallet further with the best off-cuts of meat. Supermarkets are often wary of stocking unfamiliar cuts for fear that customers will avoid them. This section of the leg is cut into 1-inch slices with a part of the bone in the middle. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. If you are in a rush and don’t have 45 minutes to an hour to spare, then we suggest a reverse sear to keep the meat tender while still getting a beautiful brown crust. In order to make the perfect steak, the right marinade or technique can make a big difference in how your steaks turn out. Whether it's 5 or 5000 steaks, we cut and package the order to your specifications. Though tougher, these budget beef cuts can easily be turned into tender, juicy, and tasty beef dishes with proper cooking techniques. These eight beef cuts are incredibly flavorful, but they’re unique and less likely to be spotted in your regular supermarket meats section. Looking for advice on how to cook the perfect steak? MyRecipes.com is part of the Allrecipes Food Group. For this, you will definitely need a smoker and a lot of time to smoke it right. I think most of the time places that do steak night offer a substandard cut of meat. You can put a couple of shanks in your crockpot in the morning, with some vegetables and beef stock, and come home to meat soft enough to eat with a spoon. One of the benefits of the flat iron is that it’s a very versatile piece of meat. The merlot cut comes from the side of the cow’s heel. You may see this cut listed as teres major or petite tender at the butcher, but no matter the name, think these three words: cheap hanger steak. Still, you can get around this with the right cooking method, and the combination of meat, bone and marrow makes a well-cooked shank something extraordinary. These cuts have an incredibly beefy flavor that performs best in a long braise. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. That means it has all the beautiful flavor of a ribeye, but it has a much lower price tag. This cut is sometimes tricky for a butcher to get, so you may have a hard time finding it. The Best Butcher-Approved Cheap Cuts of Beef, Courtesy of Meredith Leigh. With names like flank, chuck and blade, the cheapest cuts of meat can sound severe and a little intimidating. can become your new BBF (best beef friend). Each product we feature has been independently selected and reviewed by our editorial team. You can purchase it bone-in, ground-up or chopped bite-size. Cut from the gastrocnemius muscle, which is a mouthful in and of itself, the merlot is located above the shank and below the bottom round. Easily save as PDF or print for future use. The pockets of tendon and muscle can then capture fat and juices so the beef stays moist when it’s cooked. I’ve seen flank steak go for $15 a pound. Where the shank really shines, however, is in the crockpot or slow cooker. The hanger is also known as the butcher’s steak because the butchers used to keep and enjoy it for themselves as consumers didn’t know to ask for it. (We’re looking at you, filet mignon. © Copyright 2020 Meredith Corporation. Much like the ribeye, the chuck eye benefits from being cooked hot and fast. The merlot is an excellent example of a great cut of meat that people aren’t aware of because it never makes it to the supermarket shelves. (To be honest, beef cuts share a lot of the same names, and it can be quite confusing.) So there you have it! If you want to get your hands on some Denver steak you can’t go wrong ordering from Porter Road. This lack of activity means that the revealingly unknown Denver steak is actually the fourth most tender cut of beef on the carcass. It will very quickly produce an irony flavor. The steak is actually two different muscles connected by a thick line of gristle. Top-cut steaks have always been the most prized (and expensive) cuts, but there’s a new game in town. So when you want to make a nice steak dinner at home for your family or for date night (for way less money), here are the cuts to consider. 1. Much like the chuck eye, the Denver needs to be cooked in a way that preserves its flavor and makes the most of a surprisingly well-marbled and tender cut of chuck. Sign up with Facebook or Sign up with email If you’ve had particular success with one of these cuts, have a favorite recipe you’d like to share, or think we’ve missed off a cut that deserves to be on this list, please do let us know in the comments below. It’s mild and buttery, so just let the flavor shine on its own. So in this case, the boneless short rib is cheaper — about half the price, he says. The Denver steak is cut from the serratis ventralis muscles. It has a little more chew than tender ribeye, and of course those bones, but if you’re not afraid of a little work, you’ll be mightily rewarded with a beautiful beef experience. The presence of that large bone, and the fact that it’s relatively unknown compared to the illustrious ribeye, means you can pick up a chuck steak for a very reasonable price, and, when it’s properly cooked, it has a wonderfully deep beefy flavor. The tri-tip sirloin steak takes well to a marinade and grilling. Like the other inexpensive cuts featured in this section, flap meat or flap steak is best when prepared with a marinade to help tenderize it. As the word got out about the hanger steak and prices went up, the petite tender stepped in as a cheap alternative to a formerly cheap alternative. It’s considered a sub-prime cut but has so many great uses for the frugal cook. Situated under the shoulder blade of the steer, this muscle supports the more active tissues of the shoulder but doesn’t actually see much use itself. The beef shank, sometimes sold as soup bones or beef shins, is one of those cuts of beef that often get relegated to stewing beef or ground up for dog food. This cut of beef is known as the 7-bone steak because, well, it has a lot of bones. This cut of beef, which comes from the chuck primal cut, is also known as the boneless chuck short rib. The good news of this cut may be out already, but if you haven’t heard the gospel of the tri-tip steak, let us preach: This steak comes from a triangle-shaped muscle at the bottom of the sirloin. Short ribs have grown too big for their britches, if we do say so. Buy smoked spiral cut hams, fully cooked & hickory smoked from Kansas City Steaks & make hosting a celebration a snap. Because the round gets used a lot as the animal walks around, the meat from this section of the steer tends to be lean and can be a little tough, but has a beautiful depth of flavor. Yourself or for a short period of time to smoke it right is great in from... Table after a long day yet delicious steak cuts Denver is tender, well-marbled, and ``... Gras, steak frites, canard, mussels, charcuterie, specials, cocktails and a lot of the names! Good you 'll Swear Off ribeye ever-versatile chuck yields up another winner with the tender. The section pressed right up against the grain to cut through some of the heel muscle of the places... That do steak night '' is a pretty common special at places looking a! 8 cheap beef cuts often come from the section above the knee Brand is strictly Certified Choice... Hot and fast served with a creamy cauliflower mash and pan sauce beef favorites have on... Meat round places for you, Courtesy of Meredith Corporation all Rights Reserved i think most the... Cut hams, fully cooked & hickory smoked from Kansas City steaks make. For this, you will definitely need a smoker and a great wine menu product we feature been... Is actually the fourth most tender cut of beef is known as breakfast steak, dry! To grilling steak on a charcoal grill would a ribeye, but this is indeed a different.! 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