Affordable Meat Selection

Pulled Pork Recipe. Slow Cooker Root Beer Ribs. Chicken is one of the more inexpensive meat options in general, but you can take it a step further by purchasing bone-in, skin-on thighs. Bonus: Some say the darker meat of the thighs makes them the most flavorful part of the chicken.

Cranberry Balsamic Chicken Thigh Recipe. Try some DIY prep or look to your slow cooker for an assist to save some money on meat and stretch your grocery budget! Add Flavor with Meat Rubs Beef Cuts and How to Cook Them Pork Cuts and How to Cook Them How to Choose Meat at the Grocery Store.

How to Save Money on Meat Why the cost discrepancy? Add Flavor with Meat Rubs. Slow, long cooking methods, in general, will help break down the sinewy parts of the meat and bring out the essential flavor of this cut.

Lamb chops may be one of the most popular cuts of meat, but did you know that lamb breast can also be used to make a delicious meal? This cut of meat is named misleadingly: the lamb breast actually comes from the belly of the lamb.

Even if you don't like fat, don't let the fat cap of this cut intimidate you. Most of it comes off in the cooking process and helps to infuse taste into the meat before it drops off. To preserve all the possible flavor, make sure to cook the lamb by roasting, smoking, or braising it with the bone in; you will generally know it's done when the meat comes right off the bone.

The resulting lamb should be crispy on the outside, tender on the inside, and surprisingly juicy and tasty. As a bonus tip, if you cure a lamb breast instead, you can make a great and halal-friendly lamb bacon. One of the most inexpensive cuts of pork on the market, pork shoulder, is relatively cheap because it is one of the toughest parts of the pig.

However, if you throw the shoulder on your barbecue for some time, you can make pulled pork as the greats do. Use that pulled pork in a sandwich, burger, or on its own accompanied by some classic Southern-inspired sides.

Alternatively, pork shoulder is used as the meat in recipes for tacos al pastor , although traditionally, it's cooked on a spit, like shwarma. Pork shoulder comes lower on the pig than the slightly better-known and pricier pork butt, which is higher on the pig's foreleg.

Both cuts are quite flavorful and inexpensive, though higher cuts can be turned into pork steaks, as at the renowned Snow's BBQ. If you want the best part of the pork shoulder to use, ask for the not-so-eloquently named Boston butt.

Different from the standard pork shoulder, it comes from the upper part of a pig's shoulder, located right behind the neck. It also includes a blade bone for added moisture, which barbecue legends like Rodney Scott and Aaron Franklin are known to prefer.

Sourced from the heel muscle of the cow, merlot steak is somewhat more tender than the tougher flank steak, though it also has very little fat. These thin, flat cuts are great for grilling or pan-searing.

You can either marinate them in advance or use a dry rub to infuse the cuts of meat with flavor. Unfortunately, merlot is also a cut you probably won't find in your local supermarket, so search for a good butcher shop in town. It's more than worth it, as this steak delivers a lot of flavor for a relatively low price.

The key to keeping the merlot cut tender for serving is how you slice it. The merlot is partly more tender than a flank steak because of its relatively finer grain.

In order to cut the steak accurately, look for the grain, then rotate the steak a little bit so you can slice against it. Make sure to cut the steak only after it has been seared or grilled and left to rest for at least five to 10 minutes.

You can combine a variety of sauces and butter with merlot steak, including diverse arrays of compound butter that will add another dimension to the meat's flavor.

It's a thin piece that works most regularly as a recipe addition rather than a centerpiece for steak and potatoes. If you are having trouble finding a teres major cut, know that it can also be sold under other names, including petite tender, shoulder tender, or mock tender.

Since this cut doesn't have the sinewy, tough fibers of other cuts, you can keep the preparation simple. Grill it, pair it with a delicious steak sauce like a bearnaise or peppercorn, and allow the inherent deliciousness of the meat to shine through.

Taken from the cow's shoulder and related to the much more expensive filet mignon and beef tenderloin, the teres major beef cut is a very tender bit of meat that can be bought at a much more affordable price than most.

In fact, it's the second most tender beef cut you can buy. The reason the teres major hasn't been as popular as something like the filet mignon is that it is a tricky part of the cow to extract, so only skilled butchers regularly attempt to do the unconventional maneuver.

Still, it has been quietly popping up in both restaurants and butcher shops around the U. lately, so you are likely to come across it more often. Though it is gradually getting more expensive thanks to its increasing popularity, going from a butcher's secret to increasingly popular items on restaurant menus, the hanger steak still gives a great bang for your buck.

Since only about two hanger steaks can be taken from each cow, a generally limited supply might make the hanger a little more rare to find. The hanger steak comes from the belly of the cow, cut near the front.

It is a relatively tender cut since the belly doesn't bear much weight or get abundant exercise while the cow is alive. Use profiles to select personalised content. Measure advertising performance.

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By Hilary Meyer is a freelance recipe developer, tester and content creator. Hilary Meyer. EatingWell's Editorial Guidelines. Trending Videos. The Secret to Making Cheap Meat Tender and Tasty. How to Cook Chicken Thighs. Healthy Steak Recipes.

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