Quote: (04-27-2014 10:27 PM)thedude3737 Wrote:
For everyone else, obviously stewing and braising cuts are cheaper than steaks.
Shortribs used to be crazy cheap until they became so popular.
For each animal there's short-cooking cuts and long-cooking cuts.
Short cooking cuts:
Chicken breast/tenders
Chicken wings
Pork loin
Pork chops
Beef ribeye
Beef strip steak
beef filet mignon
Beef hangar steak
Beef flatiron steak (also called top blade)
Beef burger meat
Lamb rib chops
Lamb loin chops
Duck breast
Pretty much any seafood, except braised octopus or braised squid
Long cooking cuts:
chicken thigh/drumstick
Pork ribs
Pork shoulder
Pork leg (ham)
Pork neck
Beef top round
Beef shortribs
Beef brisket
Beef stew meat (top round or chuck)
Beef tendon
Tripe
Duck legs
Lamb Leg
Lamb shoulder
The general rule is that any long-cooking cuts are going to be cheaper than short-cooking cuts. They're also very often tastier.
Exactly, and meats that are next to bone also have more calories.
I buy the cows legs cut in stakes (thats called "osobuco" here) and boil them with assorted vegetables. Its way cheaper than any other meat, and you get to eat that delicious bone marrow too.