Every Cut Counts: Finding Value In The Humble Cuts of Meat

There’s something deeply satisfying about walking out of the grocery store knowing that you’ve made the most of your grocery budget. Rising food prices have inspired many of us to rethink how we shop and cook the foods we love. Personally, I love exploring the possibilities and potential with what is often described as “lesser cuts of meat”. With a little bit of patience and care, humble cuts can easily compete or even rival their more costly counterparts in both flavour and tenderness.

I think the term “lesser cut” is a bit of a misnomer. The expensive cuts are akin to playing a video game in easy mode: just apply heat until the desired temperature is reached. Think beef tenderloin or boneless, skinless chicken breasts.

Meanwhile, the so-called lesser value cuts reward patience, technique and time- the video game in advanced mode. In my mind, these cuts are often the most flavourful ones of all.

Rediscovering Beef’s Hidden Gems

When we think of beef cuts, our minds often go directly to familiar favourites like ribeye or tenderloin. While they’re undeniably delicious, they’re also among the most expensive cuts per pound in the butcher shop. The reality is that there are some beefy hidden gems you might be missing out on. Let’s explore a couple of them.

Take the tri-tip roast for example. This triangular cut from the bottom sirloin, also known as California-cut or triangle roast, is versatile and boasts a robust, beefy flavour. When grilled or roasted and cut thinly against the grain, it is tender, moist and perfect for sandwiches and salads.

Another underrated cut is the Bottom Blade Pot Roast (known as ‘chuck roast’ in the US). Known for its marbling, it transforms from a tough piece of meat to beautifully tender with the magic of slow cooking. When we slow cook, we can do with or without liquid. When we braise something, we cook at a lower temperature in liquid for a long period of time. Using this method helps to break down the connective tissues, leaving you with fork-tender meat in a richly flavoured sauce that simply begs for some mashed potatoes or crusty bread. Try braising a seared chuck roast in red wine and simmer it along with root vegetables for a comfort food classic.

Pork: Sweet or Savoury – it’s budget friendly

Pork has long been a hero for thrifty cooks. While pork tenderloin and chops are common selections, some incredible flavours can be found in the cuts that require a little more time and attention. Pork shoulder, sometimes referred to as ‘Boston Butt’, is one of the most versatile and economical cuts you can buy, and it’s ideal for both braising and roasting. Slow cooked shoulders are often used to make pulled pork. I like to use spices often found in the Mexican pantry along with some Mexican beer and aromatic vegetables like carrots, onions and celery After a few hours of slow cooking in the oven, the meat can be “pulled” or shredded. I adore using this pulled pork for burrito bowls, tacos, nachos, and quesadillas.

Then, of course, there are spareribs, also known as ‘side ribs’. Spareribs are hearty, meaty and come from the belly area. This subsequently means they have more fat, a lot of flavour, and wonderfully a lower price tag than their cousin, the baby back ribs. They respond well to low and slow cooking. After a few hours in a low oven or smoker, brushed with your favourite sauce or dry rub delivers delicious results. My go-to flavour profile for spareribs includes garlic, soy sauce, white pepper, and some honey.

Chef’s tips and tricks to cook like a pro

Regardless of which humble cut you choose, success comes down to technique. As I mentioned earlier, slow cooking methods like braising, stewing or roasting aids in breaking down the tough muscle fibres, creating tenderness and an undeniable depth of flavour. Using acidic ingredients such as wine, vinegar or citrus in your marinades helps to tenderize the protein while adding brightness to the overall flavour.

Pressure cookers and slow cookers are wonderful allies for busy home cooks. They let you transform inexpensive ingredients into hearty, restaurant-worthy meals with minimal active cooking time. A slow-cooked beef ragu- think Italian spaghetti meat sauce swapping the usual ground beef with chuck roast.

Respecting the Whole Animal

Spending more time cooking with less expensive cuts is not just a budget-friendly practice, it’s also a respectful one. When we ensure that all parts of the animal are used, we then honour the animals. It reconnects us to more traditional ways of cooking that emphasizes our inherent creativity and resourcefulness, much like our ancestors used to do. What I have truly come to understand over the years as a chef is that deliciousness isn’t defined by the price per pound, but the care and intention you bring to the kitchen each day.

Try This: Braised Tri-Tip with Garlic and Herbs

Sear a tri-tip roast on all sides in a hot pan until each side is deeply bronzed, then transfer it to a roasting dish. Add a few whole cloves of peeled garlic, a sprig or two of thyme, a splash of red wine or balsamic vinegar, and enough broth to come halfway up the meat. Cover the pan tightly with a lid or foil. Braise (slow cook) in a 300°F oven for about two hours, or until the beef is fork tender. Slice thinly across the grain and serve with roasted vegetables or a crisp green salad and some potatoes prepared in your favourite way. Simple, flavourful, and satisfying: the very definition of good value cooking.

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