You can save big bucks by purchasing the less tender cuts of beef (brisket, flank, sirloin). Many don’t purchase these because they don’t know how to cook them to falling-off-the-bone succulence but when you braise or stew them they’re really wonderful.
Lesser known cuts of beef such as top blade steak are also less expensive, just remember to cut out the thick connective tissue in the center before serving. Look for round tip and chuck eye roast – sear then cook long and slow either by braising, stewing or in a crock pot.
Fillet butt is similar to beef tenderloin and can be broiled or grilled just like you would the tenderloin.
A semi-boneless beef chuck roast can stand in for rib eye or tenderloin roast – roast at 325 degrees for 15 minutes per pound, let rest for 10 minutes then thinly slice against the grain.
Instead of bottom round pick up a beef round rump roast or tri-tip roast. They’re more tender than the bottom round and excellent when seared, add non-Starch vegetables such as onion, celery, even apple or pear and broth to cover half the meat. Cover and braise in 325 degree oven for ninety minutes.
Ground chuck is less expensive than ground beef and more flavorful. Because of it’s higher fat content though you might want to drain and pat it with paper towels after browning.
You can save money on veal when you use shoulder in place of leg cutlets. Marinate up to 24 hours in a marinade containing a tenderizing enzyme such as fresh citrus juice. Veal breast is wonderful when braised. Leave the fat while cooking then trim before serving.
You’ll get a 5 pound roast and a dozen chops from a whole boneless pork loin. Pork shoulder butt is less tender but can be tenderized by marinating in a marinade with a tenderizing enzyme such as fresh citrus or vinegar, then cook with the marinade for 2 hours at 300 degrees.
You can get the flavor of lamb without splurging on lamb rib chops or rack of lamb. Less expensive cuts like lamb shank make wonderful stews and roasts. Cook them long and slow and you’ll love them. Lamb shoulder and blade shoulder are great when grilled or broiled, or slice thin and pan fry. Boneless center roast from the blade part of the shoulder is delicious oven-roasted. Season to taste, add 1 inch of water to pan, insert meat thermometer and roast in a 350 degree oven until thermometer reads 140-145 degrees. And don’t throw away any bones, they make great soup.
When making a stew instead of buying cubed beef, buy top round trim the fat and cube it yourself.
So dust off the crockpot, rescue your roasting pan from banishment under the cookie sheets and rack up a huge savings on your grocery bill.
