Best bang for the buck cut of beef?

[JEDI]

i usually have Ribeyes, but it's $8/lb at Costco.

if i dont want ribeye, i usually just pick the cheapest ($ per lb) cut of beef on sale at my local supermarket.

but recently i had london broil in a restaurant, i loved it.
my local supermarket has London broil for $3/lb.

so london broil it is for me.

what about u?
WHY?

 

[glenn1]

i usually have Ribeyes, but it's $8/lb at Costco.

if i dont want ribeye, i usually just pick the cheapest ($ per lb) cut of beef on sale at my local supermarket.

but recently i had london broil in a restaurant, i loved it.
my local supermarket has London broil for $3/lb.

so london broil it is for me.

what about u?
WHY?

In before the "alternator-sized bulk beef" deluge to follow.

 

[vi edit]

If you marinade it, and grill it right, flank steak is damn tasty.

http://pointlessmeals.blogspot.com/2011/05/grilled-balsamic-flank-steak.html

It's less than $3 a pound usually.

 

[kage69]

Either skirt steak or flat iron.

 

[GagHalfrunt]

I use London Broil for various slow-cooking or braising methods like chili and stew as it tastes good and becomes nice and tender when cooked like that. And it's often on sale for $1.99 a pound.

 

[MagnusTheBrewer]

You guys suck. Flank steak goes for $5 to $6 a pound here.

 

[vi edit]

Wow. I can get bone in 1.5" ribeyes for $11.99/lb some days at higher end meat counters. NY Strip is under $10/lb. A good filet is $15.99/lb.

Guess it pays for some things to live in the Moo-id West.

 

[Lazarus52980]

If you marinade it, and grill it right, flank steak is damn tasty.

http://pointlessmeals.blogspot.com/2011/05/grilled-balsamic-flank-steak.html

It's less than $3 a pound usually.

I agree with this, but with flank it is also about cutting it right. You need to get a good bais cut for it to really be tender.

And for goodness sake, let the meat rest for at least 5 min after cooking it before cutting it. Don't let that cow die in vain and have his juices end up all over the plate and not in your mouth! ()

 

[brianmanahan]

i dont know, like 10 pounds?

 

[JS80]

Snake river farms wagyu

 

[BUTCH1]

You guys suck. Flank steak goes for $5 to $6 a pound here.

Yea, rib-eye (not on sale) $11.99 here, London broil (top round) is $5. Best low cost is sirloin cap steak, around $6 and very versatile, (K-bobs, stew, breakfast steak). I've been eating a lot of chicken and pork so far this summer..

 

[ElFenix]

If you marinade it, and grill it right, flank steak is damn tasty.

http://pointlessmeals.blogspot.com/2011/05/grilled-balsamic-flank-steak.html

It's less than $3 a pound usually.

which is... london broil

 

[Iron Woode]

London Broil is a method of cooking, not a cut of meat.

Except maybe in Canada. It's a completely different thing here. Its really good, but it is nothing like what it is anywhere else.

http://en.wikipedia.org/wiki/London_broil

Better description of it here:

http://napoleongrills.com/blog/recipes/planked-london-broil-with-bubble-and-squeak/

 

[JamesV]

Eye of round, London broil, and square cuts. All can be found sub $3 lb or buy 1 get 1 free that averages to that, and all are good tasting cuts.

I prefer London broil. In a heavy pan toss it in, pour a can of cream of celery soup over it and add a little water to the pan. Bake covered with aluminum foil; I prefer low heat longer cooking. Result - gravy fixings ready in the pan from the soup and juices, and a remarkably tender cut if cut against the grain.

Eye of rounds I just traditonally bake, but the quality varies; you need a good piece of meat. Crapshoot like buying fresh corn... no idea why, but my experience with this cut.

Square cuts are for beef burgundy and soups. Cut the fat off, cut into cubes and brown and set aside. Make your soup or stew base and add in, slow cook; enjoy.

 

[alkemyst]

London Broil is a method of cooking, not a cut of meat.

Except maybe in Canada. It's a completely different thing here. Its really good, but it is nothing like what it is anywhere else.

http://en.wikipedia.org/wiki/London_broil

Better description of it here:

http://napoleongrills.com/blog/recipes/planked-london-broil-with-bubble-and-squeak/

Many places sell the cut as a 'london broil' or 'london broil/flank steak'

 

[allisolm]

Many places sell the cut as a 'london broil' or 'london broil/flank steak'

This. The stores here label, advertise and sell top round steak as London broil. We cook it frequently. I say 'we' as in I prepare it, husband grills it. Great seasoned or marinated. Just don't overcook it and slice it really thin across the grain. Needs to look like this when done.

 

[JEDI]

This. The stores here label, advertise and sell top round steak as London broil. We cook it frequently. I say 'we' as in I prepare it, husband grills it. Great seasoned or marinated. Just don't overcook it and slice it really thin across the grain. Needs to look like this when done.

cutting ascross the grain:
http://lowcarbdiets.about.com/od/tips/qt/acrossthegrain.htm

for those who dont kno


edit:
and if u still cant tell:
when i buy london broil from my local supermarket, it's retangular shaped.
the long side of the retangle is the grain. cut along the short side

 

[BUTCH1]

This. The stores here label, advertise and sell top round steak as London broil. We cook it frequently. I say 'we' as in I prepare it, husband grills it. Great seasoned or marinated. Just don't overcook it and slice it really thin across the grain. Needs to look like this when done.

I usually use Adolph's tenderizer, works great then coat the top with canola oil and grill with high heat, then turn over for a very short time for a rare-medium rare finish. Make a nice gravy and mashed taters and your styling!

 

[waggy]

Wow. I can get bone in 1.5" ribeyes for $11.99/lb some days at higher end meat counters. NY Strip is under $10/lb. A good filet is $15.99/lb.

Guess it pays for some things to live in the Moo-id West.

same. thats about what i paid for bone in ribeyes. witch is my favorite cut of meat. Even more then T-bone's.

we eat a lot of top sirloin also. its a good cut of meat. usually around $4 a lb

 

[Miramonti]

London Broil goes on sale about once a year around here for ~$2/lb, which I buy 20-30 lbs., cut up into steaks, pound out to tenderize, and stuff into ziplocks for the freezer.

 

[vi edit]

Must be a regional thing. Where I'm at it's always called flank steak. I've only seen London Broils advertised when they were made up in a "Pinwheel Steak" and sold that way.

 

[The-Noid]

If you marinade it, and grill it right, flank steak is damn tasty.

http://pointlessmeals.blogspot.com/2011/05/grilled-balsamic-flank-steak.html

It's less than $3 a pound usually.

This one wins.

Hanger steak works great as well. If you marinade it well, it comes out great.

 

[shortylickens]

Porterhouse direct from a butcher or good restaurant. NOT from a chain or grocery store.

 

[The-Noid]

Porterhouse direct from a butcher or good restaurant. NOT from a chain or grocery store.

I don't see how that is best bang for your buck. That is I'm going to spend $10+/lb.

Yes, tenderloins and porterhouses are the best; however you pay for that.

Hanger steak marinated is great for having people over. Tenderloin and porterhouses are great for yourself.

 

[BUTCH1]

Porterhouse direct from a butcher or good restaurant. NOT from a chain or grocery store.

Grocery and local meat shop all will be buying their beef in brown boxes, primal cuts. IBP, Excel are two of the biggest players, the local butcher breaking down a side of beef is a bygone era for the most part, choice short loin (primal from where porterhouse/T-bone comes from) is not going to be better because a smaller operation processes it..