How to Buy Cheaper Cuts of Meat and Cook Them Tender Without Long Prep Time

Many cuts of meat such as chuck roast and bottom round come from muscles with tougher fibers that are more affordable. By braising them using moist cooking methods like braising to break down connective tissue, however, they become tender and juicy for much less per pound than more expensive cuts.

1. Chicken Thighs

Most Americans view poultry as a healthy lean meat option due to its lower levels of saturated fat than beef or pork, and economical cuts include chicken thighs, drumsticks and wings – three staples that often get overlooked in Western diets compared to Asian cuisine’s preference for darker chicken meat. Breasts can also be enjoyed but tend to cost more per pound.

Opinion Poll Results for “3 Ounce Skinless Chicken Thigh” While both provide lean proteins, three-ounce skinless chicken breast contains 140 Calories and 3 Grams of Saturated Fat while its counterpart, skinless chicken thigh, has only 134 Calories and 1.5 Grams of Saturated Fat.

Slow cooking, roasting or braising are great methods for quickly cooking cheaper cuts of meat. A meat thermometer will let you know when the meat has reached an appropriate internal temperature; and if purchasing frozen cuts always check its Nutrition Facts label to see how much sodium was added during storage; many brands add salt as a preventive measure to preserve moisture during storage.

2. Pork Shoulder

Although Wagyu ribeyes in your butcher case might grab your eye, other cheaper cuts of meat such as chuck steak, Boston butt and pork shoulder can still make delicious meals that your whole family will appreciate. Braising provides the key ingredient that turns these cheaper cuts of meat into flavorful meals your entire family will appreciate – try this Vietnamese Caramelized Pork Belly recipe or Lo Bak (Pork Braised in Soy Sauce).

Save money when smoking meats by purchasing inexpensive cuts of pork and beef and smoking them slowly for signature flavors like Memphis BBQ Pulled Pork and Korean Smoked Beef Brisket – as seen here and here!

3. Ribs

Beef ribs have quickly become a favorite barbecue staple over recent years. You can find them in various cuts and sizes, each one offering something special.

English style ribs (on the left in this picture), cut between the bones and typically sold in sets of four, are often referred to as “dinosaur ribs” because of their length and meatiness, and do well when cooked low and slow such as when using a smoker or braising technique.

Plate short ribs can be found at the front of a steer near its chuck (first to fifth rib). While these short ribs do have less meat on them than their counterparts in the chuck area, they still provide ample amounts of succulent protein when prepared slowly and low-and-slow style.

Spareribs are smaller and more uniform in shape than their St. Louis-style counterparts, as well as cooking more quickly. Their meatiness often includes layers of unctuous fat that help tenderize them further.

4. Ground Beef

Ground beef is an invaluable addition to many recipes, from meatloaf and sloppy joes to meatballs and cottage pie stuffings – including cottage pie, koftas and Scottish dishes like “meat and tatties (or “embutido in Filipino cooking).”

Ground chuck is made up of muscles found around the shoulder and chest area that require slow cooking techniques such as roasting or smoking to become tender, making this cut cheaper than its alternatives like loin or rib steak cuts.

Ground meat products are labeled according to food safety regulations that specify maximum allowed amounts of fat content; for example in Canada it could be designated Extra Lean, Lean, Medium or Regular depending on this criteria.

However, the type of fat used varies between stores and may even depend on a butcher’s preferences. For instance, premium grinds such as ground brisket or sirloin will often contain more fat than your typical 85/15 ground beef product for an enhanced and flavorful result.