The Best Cheap Cuts Of Meat And How To Cook Them

It’s a sad fact of life that groceries are getting more expensive, particularly when it comes to meat and produce.

That said, it’s not all doom and gloom. There are a few cheaper cuts of beef you can find at your local supermarket and if you’re a savvy shopper (and an even savvier cook), you can make some delicious dishes using these more economical offerings. 

Let’s check them out.

Chuck steak is a low-cost, low-calorie and protein-rich option for meat lovers who are conscious about their weight. 

Chuck is cut from around the shoulder area of the cow and while it can be a little bit tough, it is also flavourful, particularly when cooked properly. 

Chuck is best when slow-cooked and added to a pie, stew or casserole and while it can also be grilled or barbecued, you need to be careful you don’t to overcook it because it will become super dry.

In 100g of chuck steak you will find 6.8g of fat, 32g of protein and 3mg of iron.

Brisket is a cut of meat from the lower chest of the cow. Like chuck, it can be quite tough, so it needs to be cooked low and slow. 

Brisket can be prepared in several ways including being cooked in the oven or cooked in a slow cooker along with some vegetables. You may also opt to cook it on a grill or in a smoker as well. Keep in mind, no matter which method you use, it will take a while. 

Please also note that even lean brisket can be quite fatty, with a lean 227g piece containing 24g of fat.

Skirt steak is cut from the plate of the cow, just below the ribs. It is considered quite flavoursome but not especially tender. 

Unlike brisket or chuck, brisket is best cooked at a high heat for a short time. It’s also recommended that you cook it on a skillet or a grill.

To give it an extra flavour, people will often marinate skirt steak prior to cooking. It is often the meat of choice in steak fajitas.

Skirt steak is a great source of protein, with an 100g piece containing about 26g of protein. In terms of fat, it contains 15g in a 100g serving.

Flank steak is taken from the abdominal muscles of the cow. This piece of meat is known to be quite bold in flavour while also being chewy. Flank steak can be pan-fried, grilled or braised and is mainly used in stir fries and fajitas. 

Like skirt steak, flank steak needs to be cooked hot and fast — don’t leave it cooking too long or it will end up tough!

To tenderise it, you can marinate flank steak before cooking (between 2 to 24 hours depending on taste). 

Flank steak is high in protein, low in fat and a great source of iron. An 100g piece of flank steak has 28g of protein and 8.2g of fat.

For more meaty options, check out our break down of the best meats for weight loss and how to cook each of them properly.