Beef Prices Are Skyrocketing. These Are the Cheap Cuts Butchers Recommend
Beef prices continue to rise, reaching a record high in April, with limited supply driving the surge. The average price of ground beef reached about $6.70 per pound in March, according to the Bureau of Labor Statistics. Additionally, some experts also warn that a new wave of food inflation could be on the horizon due to the war in Iran.
These supermarket tips This doesn’t bode well for budget-conscious carnivores, but all is not lost. Finding cheaper cuts of beef at the grocery store is one way to feed your appetite for steak and burgers without breaking the bank. While ribeye and filet mignon may have been over budget, there are other perfectly good cuts of beef worth considering, and many of them are considered butchers’ favorites.
To find the most economical beef, I spoke with career butchers and industry experts to identify the least expensive cuts that still deliver a deep, flavorful experience without the exorbitant cost.
The rib eye is excellent, but you will pay for it
There are suitable alternatives to ribeye that cost much less.
“A ribeye comes from the area between the loin and shoulder and is commonly known for its rich flavor and juicy texture,” Jason Jerome, beef supply chain expert at Beef. This is what’s for dinner, he told me in an email. Despite its tempting qualities, ribeye is among the most expensive cuts of meat and is therefore the #1 candidate to swap for a less expensive cut of steak.
Mark Dommen, executive chef and partner at San Francisco’s One Market restaurant, says, “There are a number of cuts of beef and steak that can be a great substitute for rib-eye, providing good value for the budget-conscious without sacrificing flavor and texture.” »
Best Cheap Cuts of Beef
1. Flat Iron Steak
Flat iron steak has the required marbling to match the intensity of the grill.
If you crave the tenderness of ribeye, Jérôme suggests flatiron steak as an interesting alternative. “Flatiron steak is the second most tender cut of beef, behind beef tenderloin,” he said. Although beef tenderloin is generally not recommended for high-heat grilling due to its delicate nature, the flat iron has enough marbling to withstand the intensity of the grill. “These steaks are known for their rich beef flavor and are well marbled,” he said. “It makes this cut stand out from the rest and it can be used in many different ways.”
2. Striploin
The strip steak is tender and can be a tasty substitute for the rib-eye steak.
“Strip steak is incredibly tender and can be a tasty substitute for rib-eye,” Jérôme said. It’s also one of the closest tastes to everyone’s favorite steak. The main difference between the two cuts is the marbling; Ribeye has more internal marbling throughout the cut, which accounts for its tenderness and flavor. Strip steak tends to have a thick strip of fat on the outside of the cut that is not usually eaten, but contributes to its robust flavor.
Jérôme also adds that you can easily squeeze more portions out of a strip steak. “You can cut a strip steak in half to get smaller portioned strip steaks,” he said. “Not only does it increase your portions, but it’s also perfect with fresh veggies for an easy weeknight dinner.”
As with all cuts of meat, if you find something on sale you should stock up and freeze portions for later, but with strips Jerome also advises considering buying whole and doing a bit of your own butchering to save more. “With a whole strip loin, you can save up to $2 per pound by buying in bulk and cutting your own strip loins at home,” he said. “On average, a strip steak weighs between 14 and 15 pounds, which could mean an average savings of up to $28 to $30.”
3. Sirloin steak or sirloin cap
Sirloin steaks are a tasty and economical option.
Sirloin is a primary cut, located lower toward the rump of the animal than the rib. Muscle-cut steaks are more labor-intensive than rib-eyes, which also makes them a leaner choice for grilling. “Sirloin steaks are a great budget-friendly, flavor-packed option,” said Jérôme, who also suggests cutting sirloin steaks into smaller pieces for another more economical grilling preparation: skewers. “Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef skewers.”
Dommen also mentions another cut of sirloin to consider for your barbecue. “The cut is what Brazilians call the picanha,” he said. It is immediately recognizable as a frequently skewered cut served in Brazilian churrasco. “The picanha comes from the sirloin cap at the back of the animal. The muscles are worked harder and have more flavor, but they also need to be cut carefully, against the grain,” he said.
Learn more: You’re cooking a steak the hard way. Reverse typing makes it foolproof
4. Bib
A marinade is a good way to ensure extra tenderness to your flank steak before grilling it.
Because a bib is so large, originating from just above the belly in the rear portion of the animal, it is considered a bulk purchase on its own. So it’s a great and economical option for your barbecue. “Bavette is a versatile cut perfect for fajitas,” Jérôme said. This makes it another preparation that’s ideal for the grill and easy to feed a crowd. However, because of its natural leanness, a marinade is a good way to add tenderness before grilling.
“Acid marinades with vinegar or lime juice work better for flank steak than dry marinades,” Jerome said, “and the longer you marinate the better, even up to 24 hours. Add olive oil and pantry spices to your acid base and you’re good to go.”
5. Short rib of beef
Ribs are most often braised, but you can also grill them.
“Ribs are known for being braised, but they can also be grilled,” says Dommen. “Short ribs have a lot of marbling, which makes them ideal for grilling.”
Short ribs come from an area close to the prime rib, coming from the chuck, not the rib as the name suggests. (This is why beef requires experts.) While ribeye comes from the top of the animal, short ribs are closer to the belly. Braising ribs are usually sold bone-in and in shorter pieces, but you can ask your butcher for boneless ribs that are cut into longer pieces for steak.
“Ribs should be grilled over medium heat with a nice sear to ensure all intermuscular fat is warmed through,” advised Dommen. “I grill ribs to an internal temperature of 115 degrees Fahrenheit and they will retain another 10 degrees when resting.”
6. Chuck Eye Steaks
You’ve probably already put the chuck on the grill.
“Chuck steaks are sometimes called ‘butcher steaks,'” Jermone said. And it bodes well for the quality of the cut if butchers stockpile them. The chuck is a cut at the very top and front of the animal, from which ground meat is often processed, so if you’ve ever grilled burgers, you’re already used to putting the chuck on the grill.
“The steak got its nickname because years ago butchers kept it for themselves because it cooked and tasted like a ribeye while being more economical,” Jerome said. “This steak sits right next to the ribeye and therefore inherits many of the same qualities that you would get from a ribeye.”
Expert Tips for Grilling Meat
With beef prices at record highs, be sure to cook it with care.
Whatever cut you’re grilling, consider a few expert tips to get the most out of what you’ve got. “Enhance more tender cuts of beef with dry rubs,” Jerome said. “You can use spices you already have in your pantry for additional savings. Warming spices like cumin, coriander, and allspice are trendy and work great on the grill.”
You should also consider stretching your budget by choosing dishes and meals that require less steak per person than just steak for pleasure. “Beef is a very versatile ingredient,” Jerome said. In addition to the skewers and fajitas mentioned above, “boost any salad for a quick and easy meal or pair slices of steak with a grain and plenty of vegetables to make it stretch into a delicious stir-fry or bowl with Mexican or Mediterranean flavors.”
“Certain principles apply to all cuts of beef when grilling,” Dommen said. “By the time your meat is cooked, it should also ideally be well-seared. Always let the meat rest before slicing, as this allows its juices to redistribute. Other than rib-eye, always cut meat against the grain to ensure tenderness.”
For more beef tips, check out our picks for the best places to order meat online and the best sauces. You can also find out how shopping at Whole Foods can actually save you money and how to make your food last longer in the fridge to save money.
