Favorite affordable cut of steak?

[zerocool84]

ATOT is the last place I'd ask for food advice. Everyone here only eats the most expensive stuff and anything that has a commercial for it is terrible here.

 

[sjwaste]

ATOT is the last place I'd ask for food advice. Everyone here only eats the most expensive stuff and anything that has a commercial for it is terrible here.

Incorrect. There are plenty of people here that know food and are not stuck up about it. Besides, people that really know food know that the cheap cuts of meat are usually the most flavorful, but just require a certain preparation in order to not be inedibly tough or off-texture. Barring that, you just make sausage out of it.

I'll take a piece of skirt or blade over a tenderloin any day.

Magnus, Howard, and Spidey are always good in a food thread. I like to think I contribute as well.

 

[SSSnail]

When I used to travel to Brazil, every rodizio that I went to has this cow diagram that shows different parts of the cow that they're bringing to you, each with a brief description of the cut and quality of the meat. I knew I should have kept some of the diagrams just in case I ever engage in conversations like these. Well, I didn't keep any so the standard response is, bulk?

 

[BUTCH1]

I've been buying Top Sirloin for $2.99/lb this week at Publix, heck of a good price so I bought a bunch and cryo-sealed them..

 

[iGas]

Tenderloin

 

[vi edit]

I'll definitely take a thick cut, top sirloin at $5 a pound over the poor, thinly cut t-bones and ribeye's that go on sale at that price.

Wrap a sirloin in bacon and cook it to a medium rare/medium and it's a good cut. Very lean if you like that.

As has been mentioned several times, flank steak is also very reasonable priced and takes well to marinades. It also cooks very quickly and is great for fajitas and salads. Just make sure you cut across the grain.

 

[BUTCH1]

Tenderloin

Tenderloin is THE most expensive cut, not in the "affordable" category at all..

 

[spidey07]

ATOT is the last place I'd ask for food advice. Everyone here only eats the most expensive stuff and anything that has a commercial for it is terrible here.

Fuck you. I've tried for umpteen years to teach them. I can't help it if you're a poor motherfucker.

I'm flat tired with trying to teach poor people how to eat. I've been there, it's what made me a master of meats. If you can't afford 3 bucks a pound for meat then you are too damn poor to live. Fuck you.

-edit-
Learn how to cook. I just looked into my fridge - rump roast (1.99/lb), slow cooked in veggies and homemade stock from bones of a previous rib-roast. That's the problem with young'uns' They have no idea how to make their own food. Sad really. Glancing over at the hoppin-johns that will be my dinner.

 

[BUTCH1]

Fuck you. I've tried for umpteen years to teach them. I can't help it if you're a poor motherfucker.

I'm flat tired with trying to teach poor people how to eat. I've been there, it's what made me a master of meats. If you can't afford 3 bucks a pound for meat then you are too damn poor to live. Fuck you.

-edit-
Learn how to cook. I just looked into my fridge - rump roast (1.99/lb), slow cooked in veggies and homemade stock from bones of a previous rib-roast. That's the problem with young'uns' They have no idea how to make their own food. Sad really. Glancing over at the hoppin-johns that will be my dinner.

Yeah, even a cheap 7-bone chuck roast that is slow-cooked (braised) can be downright delicious, most younger people these days want instant gratification and just get fast food. I worked in resturants for a few years and made crap pay but I learned a LOT about cooking that I use every day. Maybe we could get the Mods to start a "Food" section on OT so we can exchange ideas and recipes..

 

[surfsatwerk]

I prefer my steak CHICKEN FRIED!

 

[sjwaste]

French cooking is based on provincial, local, low-budget cooking. Want to save money? Buy seasonal foods. Want to save even more? Buy the tougher cuts of protein. Shit, classical french is based on peasant ingredients with great technique. Last I checked, technique didn't cost shit, you just had to practice.

Some of the greatest meat out there comes from the pig. There is literally NOTHING expensive on that entire animal. Even the tenderloin is fairly cheap. And if you're familiar at all with French beef, you already know that they use every bit of the animal because traditionally that needed to be done.

In my mind, if you can't cook with the cheap bits, you can't cook. Period. The flavor's in the cheap cuts, but they require time and technique.

 

[SSSnail]

I've been there, it's what made me a master of meats.

When taken out of context, this could be sig worthy. :awe:

 

[spidey07]

Yeah, even a cheap 7-bone chuck roast that is slow-cooked (braised) can be downright delicious, most younger people these days want instant gratification and just get fast food. I worked in resturants for a few years and made crap pay but I learned a LOT about cooking that I use every day. Maybe we could get the Mods to start a "Food" section on OT so we can exchange ideas and recipes..

You could eat off that for a week.

 

[sjwaste]

Yeah, even a cheap 7-bone chuck roast that is slow-cooked (braised) can be downright delicious, most younger people these days want instant gratification and just get fast food. I worked in resturants for a few years and made crap pay but I learned a LOT about cooking that I use every day. Maybe we could get the Mods to start a "Food" section on OT so we can exchange ideas and recipes..

Even? There's more flavor in the chuck than there is in the tenderloin, strip loin, ribeye, or any of the "steak" cuts. It's a matter of patience and complimentary ingredients to break down the connective tissue.

Shit, the traditional steak cuts are the most expensive because any moron can throw it on the grill and have it come out okay. But those muscles are tender because they don't do enough work to be delicious.

The ribeye might be the exception to the above, because the eye has a little bit of chew and there's enough fat on it to make it a real piece of meat. But I could never eat beef tenderloin again for the rest of my life and be 100% fine with that.

 

[prism]

I'm a huge fan of buying a 4-5 lb "spoon roast" (I'm assuming this is some sort of flank cut or chuck roast, this is what they called it at my grocer), searing the outside of it in a pan with some olive oil, and putting it in the crockpot with beef broth, fresh garlic, onions, a bevy of herbs and spices, and a nice dark porter for about 8 hours. Cheap, delicious, chock-full of protein and lasts me a good while.

 

[Howard]

I'm a huge fan of buying a 4-5 lb "spoon roast" (I'm assuming this is some sort of flank cut or chuck roast, this is what they called it at my grocer), searing the outside of it in a pan with some olive oil, and putting it in the crockpot with beef broth, fresh garlic, onions, a bevy of herbs and spices, and a nice dark porter for about 8 hours. Cheap, delicious, chock-full of protein and lasts me a good while.

pot roast

good for pot

 

[Ns1]

some of the greatest meat out there comes from the pig. There is literally nothing expensive on that entire animal.

<allcaps>braised pork bellly</allcaps>

 

[F1N3ST]

Bacon. BACON.

 

[Agentbolt]

Aw GEEZ I need a good steak after reading this thread. I have a big 1.5 pound flat iron still in the freezer somewhere.

For anyone suggesting ATOT is a bunch of food snobs, there's some great advice here. Seriously, a lot of the best meats are the cheap ones. Just remember two words: Barding and Larding.

 

[DrPizza]

I've grown out of the chain grocery store $4.99/lb on sale average quality beef. My local butcher has marinated patio steaks (alternates the marinade weekly among 2 or 3 different flavors) for less $$ per pound than new york strips or delmonicos (on sale)in the grocery store. I prefer his patio steaks by a wide margin over that crap sold at the grocery store. They're far more tender and flavorful.

I discovered a secret: local butchers can generally get better beef than grocery stores. It's that way around here; it's that way at my father's house in NJ. And, quite often, their prices compete fairly well with the grocery stores.

 

[TJCS]

Yeah, even a cheap 7-bone chuck roast that is slow-cooked (braised) can be downright delicious, most younger people these days want instant gratification and just get fast food. I worked in resturants for a few years and made crap pay but I learned a LOT about cooking that I use every day. Maybe we could get the Mods to start a "Food" section on OT so we can exchange ideas and recipes..

WORD. I saw someone post the word "fish taco" in this thread today and next thing i know I am at safeway buying ingredients to make fish tacos. I am a victim of my imagination 🙄
​

 

[BUTCH1]

Even? There's more flavor in the chuck than there is in the tenderloin, strip loin, ribeye, or any of the "steak" cuts. It's a matter of patience and complimentary ingredients to break down the connective tissue.

Shit, the traditional steak cuts are the most expensive because any moron can throw it on the grill and have it come out okay. But those muscles are tender because they don't do enough work to be delicious.

The ribeye might be the exception to the above, because the eye has a little bit of chew and there's enough fat on it to make it a real piece of meat. But I could never eat beef tenderloin again for the rest of my life and be 100% fine with that.

Well my point was you don't have to spend $$$ to get great taste. We bought some tenderloin steaks over the holidays as they were on sale for $9.99 and it was really a letdown, yeah it was tender but my marinated top sirloin still has lots more flavor to me. Wife agreed and tha'ts the last time I buy it, even if it is on sale..

 

[guyver01]

my favorite cut of steak.. is

HAM STEAK!

 

[zerocool84]

Fuck you. I've tried for umpteen years to teach them. I can't help it if you're a poor motherfucker.

I'm flat tired with trying to teach poor people how to eat. I've been there, it's what made me a master of meats. If you can't afford 3 bucks a pound for meat then you are too damn poor to live. Fuck you.

-edit-
Learn how to cook. I just looked into my fridge - rump roast (1.99/lb), slow cooked in veggies and homemade stock from bones of a previous rib-roast. That's the problem with young'uns' They have no idea how to make their own food. Sad really. Glancing over at the hoppin-johns that will be my dinner.

lol at you sayin young'uns'. Look at you with your fancy cars and television. I always laugh at old people who say young'uns' when you're just as bad. That's the problem with old people. They have no idea how to walk everywhere and make their own entertainment. Sad really.