When buying meat at the butcher shop, I usually look for the cheaper cut of beef roast. If it has a bone, I keep that for soup. the rest is divided into 3 or 4 pieces depending on how big it is.
1 piece is left as a roast.
1 piece is cut into stewing beef
1 piece is left to be sliced for stir fry
the last piece is used as any of the above.
Cheaper cuts of beef just need to be cooked at a lower temperature for a longer time. This will be especially useful for college students.
By Siris from Northern Canada
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