Buying a Cheaper Cut of Beef Roast

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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May 8, 20130 found this helpful

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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