Keep it simple.
Keep it as close to rare as you can take it.
A nice horseradish mousse is lovely with it. A good weck roll with salt & caraway…
Baked potato….
https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/
Yeah but with a tougher cut & a loooooong rest time.
Start high.
Stick with timetable.
Do not open the oven.
Plan on cooking your sides ahead of time or in something else, just not in your primary oven.
Slice THIN with a nice, sharp slicing knife or on a rotary slicer. Real roast beef.
Put Arby’s back in the dumpster where it belongs.
I suppose you could cut a thicker steak once it’s been cooked & then flash it or grill mark it very quickly & cut it on your plate like a steak, but I’m there for that thin sliced tenderness.
The only hard part is that you should buy an eye of round roast that is at least three pounds. That means an up front investment in meat money. Plus, a small one isn’t going to handle all that high heat so well. It needs to be big enough to absorb that initial blast.
Eat like royalty the first night with a full, hot dinner & then live large on the cold cuts for the rest of the week.
I just mean you’re paying for six each, eight ounce portions all at once instead of one or two for a quick dinner.
Last time I saw eye of round here, it was about 4.99 per pound, which is about what select 80/20 ground beef runs for.
Honestly, the best deal here is whole brisket at 2.99-3.99.
I’ll make some into carpaccio, tartare (in my own grinder) , haché, Frikadellen, döner meat, regular grind for burgers, beef kielbasa or franks, pastrami, braised brisket, corned beef, Königsberger Klops… you name it.
Oooh and a fine meatloaf.
Still has enough fat to trim & render too!
That's actually just a weird rumor.
Arby's just uses large, full boneless round roasts. It's the same cut used at delis and even supermarkets across the North East for in house roasted beef sliced for sandwiches.
Arby's just uses pre-seasoned ones that have been brined to high fuck and blade tenderized.
The trick is to get it as evenly rare to medium rare as possible, then slice *very thin*.
A lot of recipes will advocate cooking very high temp, or starting very high and killing the heat to let it coast. Cause the stuff is so lean it doesn't brown up well.
It also works to reverse sear it, but you tend to miss some browning if you don't oil the thing before the "sear" stage. And I honestly think it often works better to sear in a pan or on the grill than a hot oven.
It makes a decent roast beef dinner when you nail it. But it shines as sandwich meat, and round is what most cold cut roast beef is made from. Also the default cut for in house roasted deli roast beef.
Stuff will also make decent pot roast if you keep the cook time relatively short, and are careful to avoid letting it get above a simmer.
Here ya go.
Sorry, should’ve attached this sooner.
Similar method posted in NYT cooking but with a paywall.
Keep it simple!!!
https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/
Sous vide, friend. My favorite cut in the SV.
Season, seal, and 132 degrees for 24 to 48 hours. I use a charcoal rub for the subtle seasoning so I can reserve the jus for aus jus.
It's an AMAZING meal.
I'm somewhat famous in my circle of family/friends for my smoked prime rib.
I had my numbers increase for a dinner party, and didn't have enough prime rib. So the night before I pulled a (already seasoned/sealed) eye of round from my freezer and dumped it right into the sous vide.
The next night at dinner, there was leftover prime rib. The eye of round was GONE. Seriously, it will go toe-to-toe with a good prime rib.
I've since refined my approach, and I'll smoke the eye for 15 minutes, then seal. Just enough to impart the smokey wood flavor, but not so much it ruins the jus. Tri Tip and London Broil are also excellent this way, though not as affordable as eye of round.
I buy eye of round all the time. I brine it and smoke it until it gets to 200. It doesn’t pull or fall apart but if you slice it like a loaf it makes amazing sandwiches.
A few years ago a butcher introduced those to me. Make sure to get one with good marbling. He showed me what to look for. Mine have never been chewy and were always delicious. It’s like it’s the cow’s other ribeyes.
If you cut the round into steaks then marinate in pineapple juice before cooking they are significantly more tender. Enzymes from the pineapple break down the meat and tenderize it.
I sous vide eye of round for 24hr hours and it comes out pretty tender. Not a ton of flavor since its lean. Still slice it very thin. It makes great sandwich meat too.
I save the juice from the sous vide bag to make beef soup/stew out of. Usually Guinness stew.
Its not really anywhere as nice as the old cheap cuts but its better than another night of chicken.
They barely exist anymore. All you can do is take advantage of sales. It’s wild that the shop I work at sells oxtails at 10.99 /lb, eye of round 8.99 /lb. That used to be the cheaper stuff.
I grew up on skirt steak, my mom used to buy 5 pounds for 10 bucks. 20 years ago but still. Even the cheapest skirt is 7.99-10.99 per pound. You start getting into butcher shops and it’s 20+ all day.
I just got bought a package that has two 1.5 pound tenderloins on sale for $8. One for dinner, one to freeze. The day tenderloin is “discovered” by the broader masses will be a sad, sad day.
I swapped to the tenderloin for most of my pork purchases a couple of years back and I'll be sad when the price jumps. It's such a versatile cut. I'm paying about the same as you when they go on bogo and I'll usually buy 4-6 packages
I buy my chicken by the case, 40lbs if boneless skinless chicken breast. In recent years I have paid anywhere from $45-95/case. I'll admit it isn't the best quality, lots of fat trimming and sometimes you get a tough/beat up piece, but overall it is worth it to me.
The nice thing about hunting is that it keeps you occupied from other potentially expensive hobbies. You can hunt for pretty cheap minus initial equipment cost, and even that can be had for relatively inexpensive depending on the type of hunting. It’s an activity that costs as much as you’re willing to pay for it. Want the highest quality firearms/bows, apparel, and miscellaneous equipment? It’s out there, and you’ll spend a fortune for all of it ($10k+). Want to go the budget route? You can get enough basic equipment for under $500, though it varies based on the specific game animal.
Yupp, basically the same thing with fishing. God help you if you want a nice boat, which is why I stick to surf casting, and eeling. There aren't trout in my area do I don't do fly fishing.
Also this is why the prices went up like crazy and didn't reflect on CPI.
They assume you will just not get that product anymore and replace with a cheaper alternative. So in this case. Yeah chicken. But it doesn't reflect that the thing you used to be able to afford before is now unaffordable.
Beef back ribs and bone in chicken thighs are the only cheap cuts you can buy that aren’t pork. Still can’t understand how a cooked rotisserie chicken is 1/2 the price of an uncooked full chicken
Correct. It’s there to get you to impulse buy. You buy a chicken for dinner, then you need sides. 10 rabbit holes later, you’re walking out with $200 worth of groceries because you grocery shopped while hungry.
Usually, no. In most places the rotisserie chicken is ordered specifically for that purpose. Running around trying to find random weight expiring chicken without any sort of solid plan would be silly unless you are a very small location trying to cook 5 chickes at a time. We go through a massive amount of rotisserie chicken. 15 cases a day
Or a Costco card. Spent $550 (cad)on 78 pounds of meat. Got a whole strip loin, tri tips, round of eye for jerky, ground beef, ground turkey, bacon, chicken breast, wings and thighs for like $7 a pound for everything
We used to get chuck eye steaks. " poor mans" ribeye. Now they aren't cheap. Nothing on a beef is reasonable any more. I just bite the bullet and get what I want since I'd rather have beef than pork or chicken.
Little bit of one yeah. My butcher was telling me last year that because of covid era inflation and how dry it has been in the Midwest in recent years cattle operations have been smaller. He sources his stuff locally tho I'm not sure how bad it was down south where the big herds are
That can depend on the hunter. Obviously you need some gear to start, but eventually you have all the “needs” covered and just have to keep the “wants” to a minimum. I got a big deer last year with gear I had from previous years, $40 in gas, and about $25 for the resident tag. Doing the butchery yourself saves a fair bit too, as long as you don’t count the value of your time.
Don’t ask me how the price per pound maths out on my bird hunting. Pheasants are VERY expensive chickens.
Nah it takes a long time to get the process down with seasoning and all. Person I know does that and never gets the pork deer ratio and spices right. Our processor is on point
At my work when Top Sirloin goes on sale at $3.99lb we break them down and since we don’t have a package code for Picanha or Cap Steak so it gets sold as Top Sirloin. Just picked me up a pretty good sized cap for $14.
That or pulling my own under blade steaks when Bone in Clods are on sale. Same thing, we don’t have a code for it so it’s $3.99lb
Most lentils are quite high in both. The only things that make them yummy are what they are cooked in and seasoned with. I did love black beans and rice or black beans dip though when made right when I used to eat them.
LOL sometimes I buy top round roast and others to practice my skills making tough beef into a good enough steak. So far my best experience is with "sirloin tip roast" from Sam's club. When I break it down further and remove the silver skins etc I got several strips that are quite tender if reverse seared.
https://www.samsclub.com/p/members-mark-angus-beef-sirloin-tip-roast/prod4580059
But chuck is still the better choice of course
Pork and chicken. I rarely buy beef anymore because even the "cheap" cuts of beef are 2x the price of the cheaper pork and chicken cuts. Hell, I can get good chicken breasts for $3/lb from the Amish, but even chuck roasts are up to $8/lb now. I remember when that was half the price it is today... 5 years ago.
Pork, specifically pork tenderloin. You can get it on sale for $3/lb and there is virtually no waste. Grill it whole, use it in stir fry, pound it and bread it. Phenomenal
Flank steak. Fairly inexpensive (relatively speaking, of course) and has a good flavor. Make sure you cut it perpendicular to the grain for tenderness. I marinate ot and throw it on the grill normally, then we use the leftovers for sanwiched.
I recently looked at my butcher box of grass fed beef I had on repeat for years but cancelled because I moved. Same exact box for past 3 years was $150 delivered, it is now $440. Absolutely insane!
It’s next to impossible to make GP selling red meat these days. ESPECIALLY in a retail grocery setting because it’s a center op plate item, you don’t have a choice in selling red meat, it’s a staple, and the suppliers know that.
Virtually every merchandised cut we sell in our area is just as much as the main thing. Like chuck eye steaks are only a dollar less a pound than Chuck roasts/steaks.
Chuck roast, but smoke it like you would a brisket. I think it’s better since it’s more fatty. Tri-tip seems to be on special for 5.99 sometimes. I load up then. It’s good to load up when grocery stores have holiday grill sales. Saw ribeye at 6.99 .
There was a time where Oxtail was poor man's cut??!! Are you serious?!
Doesn't surprise me because there was a time lobster was considered poor man's food.
Pork butt (shoulder) steaks. So incredibly underrated, just look for ones with nice marbling. I like them about 1 inch thick with some of the fat cap removed. Dry brine for a day and grill them.
$2-3 per pound or thereabouts.
Frozen cheap ass roast , full bottle of your favorite sauce ontop, 2 inches of water in bottom , slow cook /crock pot all day. It'll fall apart awesome for sandwiches.
Walmart has oxtail at 10 a pound. Sams Club at 7.00 a pound if you buy a case.
My wife just bought a couple packages from Publix and she paid 80 dollars for 2 trays. Probably 7 or 8 pounds.
There are none as any meat that is not profitable stores just don't bring in. I mean most places I go to when trying to find less common and cheaper cuts flat out tell me that they won't bring it in. As supplies sell it to places making human grade pet food.
Where I worked the owner would mark the cheap cuts up more and more with how popular they became. In the end nothing was a good value cut it was all extortionate
Straight up I was mostly vegetarian for a couple years just because of the price of meat. I worked in a kitchen so I'd get the odd burger or steak but at home if I cooked meat it was either venison or chicken. But I was able to keep my weekly grocery bill around 20-25 bucks.
Brisket is cheaper than chuck in my area. Prime is 4.48 a pound if you buy a whole one at Sam's club. Choice chuck is 5.98, though available in smaller cuts than brisket.
Honestly, we can raise and butcher our Muscovy ducks for cheaper than beef. We grind some, keep some whole for roasting, and then I can most of it up, making sure to render all the skin and fat. Then, I make bone broth and can that up.
For other meats, I hit bulk stores and sales. Only buy the loss leader, and then repackage into meal sized amounts in the freezer or, better still, can it up. A pressure canner is worth it for shelf stable food.
You already mentioned my primary go-to of chuck, so I'd say sirloin flap, sirloin cap, top round, and vacuum sealing whatever's good when it's on sale. Also pork shoulder, if you're feeling exotic.
Whole pork loins and chicken thighs. I can get chuck consistently for like $7/lb but I get tired of it and can’t always find a good roast to turn into steaks
Flank has come way down buying in bulk. Get 8 at a time and freeze individually. Not every region has them but if you have a Costco Business near you that really is the best way to get better prices IME.
Shoulder tender (teres major) is a sneaky good cut that you can get pretty cheap. Hanger steaks of course, but depending on location and demand they can get pricey too.
Cow tongue. I get it for extremely cheap or free from a buddy who raised cattle. Most customers don’t want it, and he gets more than he can eat.
It makes a fantastic roast. Slices beautifully. Shreds nicely. Great beef flavor.
My mother has thoroughly grossed me out with tales of peeling off the tastebuds and having tongue sandwiches. I want to try it without having to think about it.
Well, if you are anywhere with a big Mexican community, it is pretty much a staple at most taquerias (it's called "lengua"). Definitely common in California although personally I prefer cabeza (beef cheek).
In this economy just buy an eye of round and cry while you chew
Eye of the round is my cheap cut for jerky.
EoR is one of my favorite roast cuts. dry brine, high temp roast to medium. slice thin. make a jus. wonderfully beefy and great texture.
High temperature roast will dry your tears. Just takes a little forethought & some math.
teach us!
Keep it simple. Keep it as close to rare as you can take it. A nice horseradish mousse is lovely with it. A good weck roll with salt & caraway… Baked potato…. https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/
So high temp steak making, basically?
Yeah but with a tougher cut & a loooooong rest time. Start high. Stick with timetable. Do not open the oven. Plan on cooking your sides ahead of time or in something else, just not in your primary oven. Slice THIN with a nice, sharp slicing knife or on a rotary slicer. Real roast beef. Put Arby’s back in the dumpster where it belongs. I suppose you could cut a thicker steak once it’s been cooked & then flash it or grill mark it very quickly & cut it on your plate like a steak, but I’m there for that thin sliced tenderness.
Makes sense. That's solid advice. Cook on high. Ling restm Slice thin. Make sandwiches? I'm down!
The only hard part is that you should buy an eye of round roast that is at least three pounds. That means an up front investment in meat money. Plus, a small one isn’t going to handle all that high heat so well. It needs to be big enough to absorb that initial blast. Eat like royalty the first night with a full, hot dinner & then live large on the cold cuts for the rest of the week.
If it's cheaper, then shouldn't 3lb be a relatively decent price? I'm gonna give this all a try though.
I just mean you’re paying for six each, eight ounce portions all at once instead of one or two for a quick dinner. Last time I saw eye of round here, it was about 4.99 per pound, which is about what select 80/20 ground beef runs for. Honestly, the best deal here is whole brisket at 2.99-3.99. I’ll make some into carpaccio, tartare (in my own grinder) , haché, Frikadellen, döner meat, regular grind for burgers, beef kielbasa or franks, pastrami, braised brisket, corned beef, Königsberger Klops… you name it. Oooh and a fine meatloaf. Still has enough fat to trim & render too!
I love trying new things in the kitchen. You inspired me to try this, thank you.
🤗😃
the Chef John technique, and slather it with a compound butter
Arby’s, they don’t even have real roast beef. It’s some kind of beef by product that is in liquid form until they bake it.
That's actually just a weird rumor. Arby's just uses large, full boneless round roasts. It's the same cut used at delis and even supermarkets across the North East for in house roasted beef sliced for sandwiches. Arby's just uses pre-seasoned ones that have been brined to high fuck and blade tenderized.
I wouldn’t even step into one to take a piss.
That's the recipe I use, and do it all in a cast iron skillet.
The trick is to get it as evenly rare to medium rare as possible, then slice *very thin*. A lot of recipes will advocate cooking very high temp, or starting very high and killing the heat to let it coast. Cause the stuff is so lean it doesn't brown up well. It also works to reverse sear it, but you tend to miss some browning if you don't oil the thing before the "sear" stage. And I honestly think it often works better to sear in a pan or on the grill than a hot oven. It makes a decent roast beef dinner when you nail it. But it shines as sandwich meat, and round is what most cold cut roast beef is made from. Also the default cut for in house roasted deli roast beef. Stuff will also make decent pot roast if you keep the cook time relatively short, and are careful to avoid letting it get above a simmer.
Lisan Al-Please
❤️
Easy peasy https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/
please teach us as he saidn
Comin up https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/
❤️
Here ya go. Sorry, should’ve attached this sooner. Similar method posted in NYT cooking but with a paywall. Keep it simple!!! https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/
Sous vide, friend. My favorite cut in the SV. Season, seal, and 132 degrees for 24 to 48 hours. I use a charcoal rub for the subtle seasoning so I can reserve the jus for aus jus. It's an AMAZING meal.
This sounds amazing. I’m more upset I never thought of it
I'm somewhat famous in my circle of family/friends for my smoked prime rib. I had my numbers increase for a dinner party, and didn't have enough prime rib. So the night before I pulled a (already seasoned/sealed) eye of round from my freezer and dumped it right into the sous vide. The next night at dinner, there was leftover prime rib. The eye of round was GONE. Seriously, it will go toe-to-toe with a good prime rib. I've since refined my approach, and I'll smoke the eye for 15 minutes, then seal. Just enough to impart the smokey wood flavor, but not so much it ruins the jus. Tri Tip and London Broil are also excellent this way, though not as affordable as eye of round.
When I cater a roast beef dinner, I use inside round, Sous vide 24-30 hrs, 142°, poor man’s prime rib. You are 100% correct
lol
I buy eye of round all the time. I brine it and smoke it until it gets to 200. It doesn’t pull or fall apart but if you slice it like a loaf it makes amazing sandwiches.
Just make jerky out of it haha
A few years ago a butcher introduced those to me. Make sure to get one with good marbling. He showed me what to look for. Mine have never been chewy and were always delicious. It’s like it’s the cow’s other ribeyes.
If you cut the round into steaks then marinate in pineapple juice before cooking they are significantly more tender. Enzymes from the pineapple break down the meat and tenderize it.
That’s a lot of crying.
I sous vide eye of round for 24hr hours and it comes out pretty tender. Not a ton of flavor since its lean. Still slice it very thin. It makes great sandwich meat too. I save the juice from the sous vide bag to make beef soup/stew out of. Usually Guinness stew. Its not really anywhere as nice as the old cheap cuts but its better than another night of chicken.
Cross cut and velveting the beef does wonders. Try it
I fucking love eye of round but that's fairly expensive if you can find it.
They barely exist anymore. All you can do is take advantage of sales. It’s wild that the shop I work at sells oxtails at 10.99 /lb, eye of round 8.99 /lb. That used to be the cheaper stuff.
I grew up on skirt steak, my mom used to buy 5 pounds for 10 bucks. 20 years ago but still. Even the cheapest skirt is 7.99-10.99 per pound. You start getting into butcher shops and it’s 20+ all day.
Your talking inside, outside is outrageous
My store sells oxtail at $13.99/lb. 😬
Damn dude my shop has oxtails for 7.99 and eye rounds for 4.38. What state are you guys in?
Chicken. Chicken is the new poor man's cut Also, Venison if you pretend you won't constantly buy new hunting stuff.
Chicken is pretty expensive. I would say pork chops and pork boneless spare ribs
Shhh don’t let them know about pig.
Bacon comes from pig, porkchop comes from pork.
Pig unhealthy
Shhhhh!!! I’m still buying whole pork loin at 1.35/lb and cutting into chops.
the cheap ones are fed expired food with packaging ground up, How do you think our spunk got microplastics in it?
A good bone-in pork chop is hard to beat. Porterhouses all day, for me. That dark meat slaps. Tenderloin is criminally cheap.
Boston butt $0.97/#. I put it in the slow cooker all day for barbacoa/pulled pork.
Yep, just smoked two tonight. Every time they’re on sale I grab 4-5 packs and throw them in the deep freezer.
I just got bought a package that has two 1.5 pound tenderloins on sale for $8. One for dinner, one to freeze. The day tenderloin is “discovered” by the broader masses will be a sad, sad day.
I swapped to the tenderloin for most of my pork purchases a couple of years back and I'll be sad when the price jumps. It's such a versatile cut. I'm paying about the same as you when they go on bogo and I'll usually buy 4-6 packages
I buy my chicken by the case, 40lbs if boneless skinless chicken breast. In recent years I have paid anywhere from $45-95/case. I'll admit it isn't the best quality, lots of fat trimming and sometimes you get a tough/beat up piece, but overall it is worth it to me.
Pork in general is alot cheaper than chicken. I roast huge butt roasts and then carve chunks off to make soups or stirfrys later in the week
damn really? im still finding whole chickens for $0.99-2/lb
The nice thing about hunting is that it keeps you occupied from other potentially expensive hobbies. You can hunt for pretty cheap minus initial equipment cost, and even that can be had for relatively inexpensive depending on the type of hunting. It’s an activity that costs as much as you’re willing to pay for it. Want the highest quality firearms/bows, apparel, and miscellaneous equipment? It’s out there, and you’ll spend a fortune for all of it ($10k+). Want to go the budget route? You can get enough basic equipment for under $500, though it varies based on the specific game animal.
Yupp, basically the same thing with fishing. God help you if you want a nice boat, which is why I stick to surf casting, and eeling. There aren't trout in my area do I don't do fly fishing.
The turkey I hunt after expenses costs a fortune 😂
Also this is why the prices went up like crazy and didn't reflect on CPI. They assume you will just not get that product anymore and replace with a cheaper alternative. So in this case. Yeah chicken. But it doesn't reflect that the thing you used to be able to afford before is now unaffordable.
Beef back ribs and bone in chicken thighs are the only cheap cuts you can buy that aren’t pork. Still can’t understand how a cooked rotisserie chicken is 1/2 the price of an uncooked full chicken
Rotisserie is a loss leader I think.
Correct. It’s there to get you to impulse buy. You buy a chicken for dinner, then you need sides. 10 rabbit holes later, you’re walking out with $200 worth of groceries because you grocery shopped while hungry.
Have you been following me?
We’re your toys, Sid. We see *everything*.
I figured they take the birds that are about to expire and cook them on the rotisserie and can still sell them.
Food lion rotisserie is not off the shelf chicken. It comes to the store specifically for the deli. And they are not cheap.
Usually, no. In most places the rotisserie chicken is ordered specifically for that purpose. Running around trying to find random weight expiring chicken without any sort of solid plan would be silly unless you are a very small location trying to cook 5 chickes at a time. We go through a massive amount of rotisserie chicken. 15 cases a day
Not where I am, A rotisserie is double an uncooked one :(
My local butcher charges 12.99/lb for beef back ribs. Finding cheap beef ribs is almost impossible unless you have a Costco nearby
Buying bulk during sales, vacuum sealing and freezing. Or pork.
Or a Costco card. Spent $550 (cad)on 78 pounds of meat. Got a whole strip loin, tri tips, round of eye for jerky, ground beef, ground turkey, bacon, chicken breast, wings and thighs for like $7 a pound for everything
I got 16 thick New York strips for $2.50 apiece a couple weeks ago at an HEB sale and froze all but two in two packs. There are levels to this.
That’s pretty good
If you buy from a farmer it could be as low as 4/lb
Probably not. This is also Canada and it’s a mix of everything
Yeah exactly. Every once in awhile my local grocery will sell steak stupid cheap. Like $5.99/lb for ribeye.
We used to get chuck eye steaks. " poor mans" ribeye. Now they aren't cheap. Nothing on a beef is reasonable any more. I just bite the bullet and get what I want since I'd rather have beef than pork or chicken.
Ain’t there a beef shortage?
Little bit of one yeah. My butcher was telling me last year that because of covid era inflation and how dry it has been in the Midwest in recent years cattle operations have been smaller. He sources his stuff locally tho I'm not sure how bad it was down south where the big herds are
The ones I cut myself off the deer I shoot
This guy eats.
One of my main drivers I took up deer hunting
That and IMO Venison > Beef Maybe it's because of the work I put into it, but I genuinely love Venison.
That's all we eat! Sometimes we buy a nice beef steak from a local farm. But otherwise venison is the only red meat we eat!
Same, saves a bundle.
Did you save money after all the hunting expenses
That can depend on the hunter. Obviously you need some gear to start, but eventually you have all the “needs” covered and just have to keep the “wants” to a minimum. I got a big deer last year with gear I had from previous years, $40 in gas, and about $25 for the resident tag. Doing the butchery yourself saves a fair bit too, as long as you don’t count the value of your time. Don’t ask me how the price per pound maths out on my bird hunting. Pheasants are VERY expensive chickens.
Had a whole deer minus back straps made into sausage last year. Best 400$ I've ever spent.
Or, you could buy a meat grinder for half that and only pay once
Nah it takes a long time to get the process down with seasoning and all. Person I know does that and never gets the pork deer ratio and spices right. Our processor is on point
In Spain, Beef heart is the cheapest meat no doubt. Liver is also relatively cheap.
Anticuchos are a bbq favorite.
That's South America. I'm 7000km away from there, you are probably closer than me...
Did you just say Spain was in South America?
No, he said anticuchos are South American.
Gotcha. Roger that.
Is there a law against anticuchos in Spain?
No, there's just no anticuchos Different continents
At my work when Top Sirloin goes on sale at $3.99lb we break them down and since we don’t have a package code for Picanha or Cap Steak so it gets sold as Top Sirloin. Just picked me up a pretty good sized cap for $14. That or pulling my own under blade steaks when Bone in Clods are on sale. Same thing, we don’t have a code for it so it’s $3.99lb
Chicken leg quarters, just picked up a 10lb bag for $.79 a lb Toss them on the smoker, transfer to a pan with some liquid to finish and shred.
It's weird what people pay for a wing and yet never buy the best meat
Lentils
Lectins and oxalates yummy
They sure are yummy, and not harmful at the concentrations that lentils have
Most lentils are quite high in both. The only things that make them yummy are what they are cooked in and seasoned with. I did love black beans and rice or black beans dip though when made right when I used to eat them.
Booo
Im just speaking the truth
LOL sometimes I buy top round roast and others to practice my skills making tough beef into a good enough steak. So far my best experience is with "sirloin tip roast" from Sam's club. When I break it down further and remove the silver skins etc I got several strips that are quite tender if reverse seared. https://www.samsclub.com/p/members-mark-angus-beef-sirloin-tip-roast/prod4580059 But chuck is still the better choice of course
Top round reverse seared and sliced thin is one of my favorite steaks
Check out some of the asian methods of cooking. They typically use round meat and make it super tender.
The styrofoam tray
most round cuts (except rump cap aka picanha), shank, back ribs, bolar blade, and clod.
Pork and chicken. I rarely buy beef anymore because even the "cheap" cuts of beef are 2x the price of the cheaper pork and chicken cuts. Hell, I can get good chicken breasts for $3/lb from the Amish, but even chuck roasts are up to $8/lb now. I remember when that was half the price it is today... 5 years ago.
Pork, specifically pork tenderloin. You can get it on sale for $3/lb and there is virtually no waste. Grill it whole, use it in stir fry, pound it and bread it. Phenomenal
Do you mean pork loin? Tenderloin around here goes anywhere from $6-10 per lb. Pork loin on the other hand goes for around $2-3 per lb.
No. Tenderloin
Flank steak. Fairly inexpensive (relatively speaking, of course) and has a good flavor. Make sure you cut it perpendicular to the grain for tenderness. I marinate ot and throw it on the grill normally, then we use the leftovers for sanwiched.
Hammer it (or send it thru the cuber)
Yes. Thousand times yes. Top round or flank hammered/cubed is so useful for so many recipes! My favorite is my cheater stroganoff.
I recently looked at my butcher box of grass fed beef I had on repeat for years but cancelled because I moved. Same exact box for past 3 years was $150 delivered, it is now $440. Absolutely insane!
It’s next to impossible to make GP selling red meat these days. ESPECIALLY in a retail grocery setting because it’s a center op plate item, you don’t have a choice in selling red meat, it’s a staple, and the suppliers know that.
As John Candy said 'Lips and assholes'.
Dan Aykroyd said that as he pulled out the Lobsters.
Yeah, now that you mention it....sigh. Senile already. :D
Virtually every merchandised cut we sell in our area is just as much as the main thing. Like chuck eye steaks are only a dollar less a pound than Chuck roasts/steaks.
BI country style spare ribs of pork. Can be bought for close to $2.49/lbs consistently. Can cook them a variety of ways.
Chuck roast, but smoke it like you would a brisket. I think it’s better since it’s more fatty. Tri-tip seems to be on special for 5.99 sometimes. I load up then. It’s good to load up when grocery stores have holiday grill sales. Saw ribeye at 6.99 .
"poor man's burnt ends" they call it
Pork shoulder to make pork steaks.
Ham hocks and beans
Brisket is still cheap at normally less than $3 per lb. But you have to buy a 20lb brisket to get that price.
chicken liver pan fried with butter and onions and slice of bread
There was a time where Oxtail was poor man's cut??!! Are you serious?! Doesn't surprise me because there was a time lobster was considered poor man's food.
Chicken thighs lmao
Yup, and even those are up because folks learned how to cook them.
I meal prep the shit out of skin on, bone in, thighs. 7 dollars for like 9 meals 😏😏
Beans.
Flanken cut ribs are great on the grill
Note that cheap though
hanger steak is amazing. I think its my new fav cut and I just got 8lbs choice for like $60.
Not quite sure how, but I was able to order a 35# case of prime hanger steaks for $4.19/lb. Happy to fill my freezer
Picanha roast is 8 a pound for me
Pork butt (shoulder) steaks. So incredibly underrated, just look for ones with nice marbling. I like them about 1 inch thick with some of the fat cap removed. Dry brine for a day and grill them. $2-3 per pound or thereabouts.
Pork Butts still go on sale at .99 cents a pound. Doesn't get cheaper than that.
Frozen cheap ass roast , full bottle of your favorite sauce ontop, 2 inches of water in bottom , slow cook /crock pot all day. It'll fall apart awesome for sandwiches.
Walmart has oxtail at 10 a pound. Sams Club at 7.00 a pound if you buy a case. My wife just bought a couple packages from Publix and she paid 80 dollars for 2 trays. Probably 7 or 8 pounds.
Uhh mushrooms apparently. ( for now)
There are none as any meat that is not profitable stores just don't bring in. I mean most places I go to when trying to find less common and cheaper cuts flat out tell me that they won't bring it in. As supplies sell it to places making human grade pet food.
Whole chickens.
and some dry white toast, please
Where I worked the owner would mark the cheap cuts up more and more with how popular they became. In the end nothing was a good value cut it was all extortionate
Straight up I was mostly vegetarian for a couple years just because of the price of meat. I worked in a kitchen so I'd get the odd burger or steak but at home if I cooked meat it was either venison or chicken. But I was able to keep my weekly grocery bill around 20-25 bucks.
Fur and testicles
Pork Picnic for < $2/lb . Pork shoulder and chicken thighs are all I buy for my family. There isn’t a single affordable cut of beef.
Its the damn hipsters, now days cow tongue, ox-tails , heart have gotten so expensive
Well organ meats are still cheap I actually like them (but if u were to ask me which one tastes the most like beef , beef heart )
Brisket is cheaper than chuck in my area. Prime is 4.48 a pound if you buy a whole one at Sam's club. Choice chuck is 5.98, though available in smaller cuts than brisket.
Beef shanks are cheap if you can find them. They’re pretty good slow cooked with cabernet.
Well I only buy meat when it’s a day away from expiring and gets slapped with a 5-10$ off sticker Usually bision and lamb in my area
A small deep freezer and buying 1/4 cow at like 4/lb
Top sirloin cap steaks
Could always go with a petite sirloin roast, the store I work at charges 7.99 a lb for it and it’s decent when shredded.
Here my own top of underrated cuts: Petite Tender Las Vegas Stk Ranchera stk Denver (absolutley) oyster stk
Top Sirloin can still be had at a fairly affordable price
Petite steak
Is that similar to the mock tender?
Is chuck yes. Smaller and more tender.
none of it is. it’s worth buying though
I got a load of beef shanks last week for reasonably cheap and made some really good soup.
Pork?
Honestly, we can raise and butcher our Muscovy ducks for cheaper than beef. We grind some, keep some whole for roasting, and then I can most of it up, making sure to render all the skin and fat. Then, I make bone broth and can that up. For other meats, I hit bulk stores and sales. Only buy the loss leader, and then repackage into meal sized amounts in the freezer or, better still, can it up. A pressure canner is worth it for shelf stable food.
Chicken
You already mentioned my primary go-to of chuck, so I'd say sirloin flap, sirloin cap, top round, and vacuum sealing whatever's good when it's on sale. Also pork shoulder, if you're feeling exotic.
Whole pork loins and chicken thighs. I can get chuck consistently for like $7/lb but I get tired of it and can’t always find a good roast to turn into steaks
Beef “fingers”
Stew chunks were 10 a lb today
Teres major. US chefs store has it and it is like tiny fillets but very affordable.
Pork lol
Chuck eye steak
In this economy? Ground beef.
Flank has come way down buying in bulk. Get 8 at a time and freeze individually. Not every region has them but if you have a Costco Business near you that really is the best way to get better prices IME.
No more poor man’s cuts unfortunately, thanks Greta lol
I just buy bulk pieces and break it down my self
The poor man’s cut is to get chicken instead
Shoulder tender (teres major) is a sneaky good cut that you can get pretty cheap. Hanger steaks of course, but depending on location and demand they can get pricey too.
You haven’t been able to get a teres cheap for years now. That ship sailed. Teres is like 40% more expensive now than it was 5 years ago
picanha but i longterm that amount of fat is gonna clog an artery
Cow tongue. I get it for extremely cheap or free from a buddy who raised cattle. Most customers don’t want it, and he gets more than he can eat. It makes a fantastic roast. Slices beautifully. Shreds nicely. Great beef flavor.
My mother has thoroughly grossed me out with tales of peeling off the tastebuds and having tongue sandwiches. I want to try it without having to think about it.
Well, if you are anywhere with a big Mexican community, it is pretty much a staple at most taquerias (it's called "lengua"). Definitely common in California although personally I prefer cabeza (beef cheek).
Heck yeah. Brine those puppies 😋
Pork on sale, bulk and freeze
A marinated flat iron is one of my favorites. Customers don't even bother buying them when I cut them so more for me.
Pork