I shop at Costco. I usually buy ground turkey, whole chickens, and pork loin chops and roasts (the pork roast and chops are the same price surprisingly).
Anyways, what are some cheap cuts of BEEF? Mind you, these need to be easily cooked at home either under the broiler or in my cast iron skillet.
I saw that of the beef cuts, that flank steak seemed to be the cheapest at around $4.50-$5.00 a pound (which is still WAY too expensive).
We don't usually eat nice cuts of meat due to their cost.
I appreciate the suggestions of cuts as well as what they should ACTUALLY cost as I have no clue!
Thanks!
Elizabeth
__________________ Liz and Annabelle and William
Nursing 4 years 2 months straight.
I like eye of round. It's super lean, and does well in the crockpot, or as stewing meat. Chuck, blade and rump also work with long, slow, moist cooking methods. No clue what they'd cost there, since I'm in Southern Ontario.
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Check out Alton Brown. He's got several books out and is very knowledgable about all sorts of food issues including how to make cheap cuts tender and go further. For one thing look for recipes involving the word "braising" This is a long slow wet method of cooking and tenderizes even the toughest cuts of meat. Pot roasts are a good example of a braised meat. He also has a website (on foodtv.com) and a TV show on the cooking channel called good eats.
Another thing you can do is look for recipes where beef is just an ingredient and not the main focus of the dish. Like as a topper to a salad or part of a sandwich. It will help you stretch a cut of beef further. I will slice and freeze it in portions sometimes (labelled of course) so I can thaw it out for future use.
One cheap cut I've found and like a lot, is cube steak. It looks like ground beef, but it's not cut all the way through, they just shred it a little to tenderize it. I marinate it with salt pepper, worcestershire and a little soy, for a few minutes and then cook on the stovetop in a pan. I deglaze with a little beefstock or wine (or water in a pinch) and reduce it to a thickish gravy...a little mashed potatoes and green beans and it's a great meal.
You can also use a tenderizer on the meat to break down some of the fibers before you cook. This is somewhat of a trial and error thing to determine how tender you like it, but it's nice to experiment a little.
Most spice departments will have a papaya extract powder which is a natural tenderizer that's what I use. Word of warning though is that the tenderizer is salty, so limit your salt in the dish or taste before you add more salt.
I also saw it on "Good Eats" that by slicing your beef against the grain, it makes it magically more tender, and not leathery, regardless of how you cook it. That, of course, goes for the solid pieces of meat and not the ground meat.
I like buying the family packs. Seems to be cheaper, and then I just freeze them in individual portions in freezer bags.
Cheap cuts of beef. 
