How to Save Money on Meats
Source of Recipe
onecook.com
Beautiful Beef
The brisket, flank and sirloin are the less "tender" cuts of beef. But that doesn't mean you can't make wonderful meals out of them! Less tender cuts of beef should be cooked at low temperature for longer periods of time. Braising and stewing are good methods for these cuts.
By shopping for lesser-known cuts of beef, you can save money and still make dinner a treat! Top blade steak, for example, is very tender when grilled. It has a thick connective tissue dividing the center and is cut from the shoulder (or chuck) of the cow. Use one of our easy to make marinades and rubs or simply grill it as it is. After grilling, remove the connective tissue and you have a tender juicy steak at half the cost!
Also look for round tip cuts, sold as roasts or steaks, and the chuck eye roast, a boneless roast cut from the first five ribs. Sear them (either in the broiler or on top of the stove) and then cook long and slow.
Want fillet mignon at half the price? Broil or grill a fillet butt, which is similar to beef tenderloin, and see if you can tell the difference. Save almost a dollar a pound by cutting a top round into cubes for your next stew. And forget that pricey prime rib or tenderloin roast. Roast a semi-boneless beef chuck roast in the oven at 325 for 15 minutes a pound. Same wonderful texture and taste, big difference in price.
A beef round rump roast or a tri-tip roast are actually more tender than the more popular bottom round roast. Sear the roast and add vegetables and stock to cover half the meat. Cover with foil and braise at 325 for one and a half hours.
When buying ground beef for a dish where finished size is important, such as stuffed peppers, you should buy ground round or sirloin since they will result in less "shrinkage". But if you are buying ground meat for burgers, ground chuck is your best choice as it is less expensive and more flavorful.
Perfect Pork
Whole boneless pork loin is an inexpensive buy. You should get a 4-5 lb roast and 10-12 chops from one pork loin. To marinate a pork loin, simply add 4 tbsp olive oil, 1 tbsp vinegar and 2 cloves crushed garlic to the loin.
You can roast pork shoulder butt uncovered, over low heat, basting periodically with vinaigrette marinade for a juicy, succulent roast.
Luscious Lamb
Lamb shank is an inexpensive cut that makes fabulous stews and roasts. Cook at 325 to tenderize a roast and then serve with mashed potatoes and gravy. Broiled shoulder chops are wonderfully flavorful when broiled and less than half the price of loin chops!
The boneless shoulder roast is best when seasoned with lemon pepper and garlic. Add an inch of water to the pan and roast at 350.
Chicken
Buy a whole chicken the next time you need chicken for salads or sandwiches. Poach the bird by placing it in a large pot with water; add carrots, celery and onions. Simmer the chicken for about 1 hour, then let the pot cool. The meat will fall off the bones and you can use the broth for soup or freeze it for later.
You can also roast the chicken by placing it on a roasting rack in a pan and placing it in the oven. If you do not have a roasting rack, use a bed of carrots, celery and onions to lift the bird out of the fat that accumulates during roasting.
Don't be afraid of buying dark meat. It is nearly always cheaper than white. If you can't resist white meat, buy it on sale and stretch it with couscous, orzo, or pasta and vegetables.
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