{"id":774,"date":"2007-01-19T08:00:23","date_gmt":"2007-01-19T16:00:23","guid":{"rendered":"http:\/\/getrichslowly.org\/blog\/2007\/01\/19\/making-the-most-of-cheap-cuts-of-beef\/"},"modified":"2019-07-30T23:39:38","modified_gmt":"2019-07-31T06:39:38","slug":"making-the-most-of-cheap-cuts-of-beef","status":"publish","type":"post","link":"https:\/\/www.getrichslowly.org\/making-the-most-of-cheap-cuts-of-beef\/","title":{"rendered":"Making the most of cheap cuts of beef"},"content":{"rendered":"

You don’t need to buy a side of beef<\/a> to get cheap, great-tasting meat. Excellent inexpensive steaks and roasts are available at every supermarket.<\/b> Here’s a brief guide to common cuts. The information in this article is derived from two Cook’s Illustrated<\/i><\/a> pieces: “An Illustrated Guide to Beef Roasts” (Nov\/Dec 2002) and “Tasting: Inexpensive Steaks” (Sep\/Oct 2005).<\/p>\n

Inexpensive Steaks<\/h2>\n

\"\"These steaks were priced $6.99\/pound or less when Cook’s Illustrated<\/i> tested them in 2005.<\/p>\n

Best Cuts for Pan-Searing
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Boneless shell sirloin steak<\/i> (a.k.a. top butt, butt steak, top sirloin butt, center-cut roast) \u2014 Very tender texture and beefy flavor. Look for a one-pound piece of uniform 1-1\/4 inch thickness.<\/p>\n

Flap meat steak<\/i> (a.k.a top sirloin tips, beef sirloin tips, sirloin tip steak, sirloin flap meat for tips) \u2014 Great beefy flavor and reasonably tender. Sizes vary widely. Look for a one-pound steak of even thickness.<\/p>\n

Best Cuts for Grilling
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Flank steak<\/i> (a.k.a. jiffy steak, London broil) \u2014 Pleasant, mild flavor with a little bit of chewiness. Because this steak is wide and thin, it’s better suited for grilling.<\/p>\n

Skirt steak<\/i> (a.k.a. Philadelphia steak, fajita meat) \u2014 Rich, fatty, beefy flavor. This steak is long and narrow, making it ideal for the grill.<\/p>\n

Disappointing Cuts<\/h3>\n

The Cook’s Illustrated<\/i> testers didn’t care for the following steaks:<\/p>\n