Budget Cuts Of Meat Information Recipe – a delicious recipe with cuts. Easy to follow and perfect for any occasion.
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In the more flush times of the great bull market, who worried about cheap cuts of meat
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If your family wanted meat, you would serve them steak or possibly roasts or possibly chops, expensive cuts which are easy to prepare.
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Oh sure, every once in a while you might slip in a pot roast or possibly lamb shank, but more for variety than to shave a few bucks off the grocery bill.
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Guess what The economy isn't so rosy anymore and many of us are on a budget.
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Which means if you still want to serve red meat to your family, you'll need to learn more about budget cuts.
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Nowadays, enterprising chefs have made many a cheap cut an endangered species as hard to find as a bull market.
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Lamb shanks, short ribs, hanger steaks and oxtails used to be cheap before chefs realized how deliciously they could be prepared when slowly braised with various savory sauces.
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The rules of supply and demand have pushed the prices up from what used to cost $2 to $3 per lb.
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to $4 to $5 per lb..
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The clever budget-minded cook needs to stay ahead of the trend and identify underutilized and underappreciated cuts.
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In general, cheaper cuts of meat tend to be tougher, fattier and have more bones.
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But they often produce really delicious dishes when properly cooked.
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Pork yields several cuts under-appreciated by a good many people.
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Fresh pork belly (uncured bacon) is particularly wonderful when cooked in a moist sauce till soft and tender.
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But for most folks, it is too fatty.
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It is hard to find unless you shop in a Chinese butcher shop (Chinese cooks cherish this very flavorful cut).
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Pork neck is ideal when stewed, but it, too, is difficult to come by.
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The whole leg or possibly fresh ham is my preferred cut for roasting, although its large size
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(15 pounds or possibly more) scares most but the largest families away.
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It, too, is hard to find, except around Easter or possibly Christmas.
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Some shops will sell fresh pork legs cut into a shank and a butt-end roast.
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Each weighs about six to eight pounds, making a nice family roast.
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The pork picnic ($1.29 per lb.
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), cut from the arm, is good only for braising and has considerable bone, fat and skin.
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Instead, my favorite pork cut is the pork shoulder butt or possibly Boston butt
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($2.49).
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It's tender sufficient to roast but also suited to moist heat cooking.
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Because it is somewhat fatty, it tastes great, does not dry out and get tough.
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It goes well with pungent ingredients like ginger and garlic, as well as fruity ingredients like apples or possibly prunes.
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One of my favorite ways to cook Boston butt is braised with port and prunes (see recipe).
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Because lamb is less popular in general, it has more bargain cuts than other meat types.
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You will pay dearly for the rack and the loin - the leg of lamb can be pricey, too - but the breast, shoulder and neck are still bargains.
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For most folks, lamb breast is too fatty.
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And the neck, that makes a great lamb stew, is too bony for most diners.
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The shoulder ($2.89 per lb.
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), however, is very versatile.
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It can be sliced into shoulder lamb chops.
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It can be left whole for roasting or possibly it can be boned and cut into chunks for stews and kebabs.
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One of my favorite dishes to make with lamb shoulder is a Basque-style stew which is simple to prepare (see recipe).
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Beef is still king of red meats, but pauper beef cuts are scarce.
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Still, the chuck ($2.79 per lb.
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), that makes up the whole shoulder and neck, offers ideal cuts for pot roasts and stews.
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Its flavor is superb and some areas of the chuck, such as the top blade area (also called the flatiron) and the rib-eye area, are tender sufficient to cut into steaks for grilling.
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The brisket can be a good buy and makes for great pot roast or possibly barbecued brisket.
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One of my favorite, relatively undiscovered beef cuts is the beef shank
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($2.79 per lb.).
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Shank has a round leg bone and is cut into one- to two inch thick sections.
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Shank meat is quite lean but quite tough, containing much connective tissue, that when slowly cooked in moist heat softens to yield meat with a tender and silky texture.
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Try one of my favorite ways to cook beef shanks - Asian-style, in a broth flavored with lemongrass, coconut lowfat milk and ginger (see recipe).
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It will not break the bank, and the taste will leave you feeling richly rewarded.
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No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: Budget cuts of meat can be rich in flavor.
Yes, Budget Cuts Of Meat Information Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.