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.
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
My father had beef head which ultimately ended up in the freezer. There are no parts of that animal that cannot be as delicious as expensive cuts you go to the store and buy. They have changed marketing names over the years, but it is still the same animal. Cooking slow is the best, no matter what cut you have. Got used to grass fed beef, not the same when you eat out, fast food, etc. The flavor of grass fed is so good.
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