Order online today! Our Old KC Brand is strictly Certified USDA Choice, and dry aged yielding the best flavor on the market. Make sure you click the button in that email so you can start receiving emails from us. So, read on to find out more about the best steak you’ve never heard of. The chuck has a reputation for being tough because a steer’s shoulder does a lot of work while the steer is alive. A few of the best cheap steak cuts There is only one hanger. 8 Cheap Beef Cuts So Good You'll Swear Off Ribeye. The shank comes from the steer’s leg, from the section above the knee. In 2007, food scientists developed a new technique, similar to filleting a fish, that could carve away that connective tissue, turning the flat iron into a great alternative to the much more expensive New York Strip. So the cheaper solution to the once-cheap hanger steak is petite tender or teres major. Formerly a brand manager for the UK high street, John gave up that life for the far less stressful job of running his own business. You can purchase it bone-in, ground-up or chopped bite-size. It may be sold as top blade or flat iron steak. Chuck eyes come from the rib of the cow, just like the ribeye, only a little further near the top of the rib, so it’s not quite as tender. However, let your BBF know you’re looking for it, and I bet you’ll have a cut waiting for you at your next visit. Flatiron steaks tend to be smaller cuts and can be a bit sinuous, but this relatively thin steak cooks fast on a grill or in a pan, offers plenty of tender bites, and costs very little. It does, however, add a real depth of flavor to your fajitas, stir-fries, and dishes like bulgogi, where the marinade helps to break down some of that muscle protein before the meat is cooked as quickly as possible. It’s considered a sub-prime cut but has so many great uses for the frugal cook. Flank and skirt steak — both from the cow’s belly — used to be pretty affordable cuts of beef, but then they went and got all trendy and cool the past few years, which has greatly increased the price. We promise not to spam you. Sirloin Tip Side Steak. The Old KC Brand, Certified, Dry Aged Beef is the result of a time proven, uncompromising set of quality controls and processing procedures. Situated under the shoulder blade of the steer, this muscle supports the more active tissues of the shoulder but doesn’t actually see much use itself. Taken from the bottom of the sirloin, this great alternative to flank steak often comes in off angles and odd thicknesses, but let’s face it, it’s the taste that matters, and the tri-tip sirloin has that in spades. The pockets of tendon and muscle can then capture fat and juices so the beef stays moist when it’s cooked. The five best cuts of steak to buy when you're on a budget are: boneless sirloin, skirt steak, hanger steak, shoulder steak and flat iron steak. Beef prices have been inching higher. See full disclosure. When braising tough cuts of meat, the collagen breaks down in the cooking liquid and really lets those tough muscle fibers separate. Cut it into medallions and sear like filet mignon steaks, or sear the outside in a high-heat skillet and roast until medium-rare. The Denver steak comes from the same premier beef scientists that gave us the merlot, as part of the work of the Beef Innovations Group. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea … Check the price of Tri tip steak from Porter Road. Thanks for subscribing! Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling. Think grilling and broiling. A whole bevy of cut-price beefy wonders that will grace your palate with rich flavors and delicate textures (and still leave you with more than enough to afford dessert). The Denver steak is cut from the serratis ventralis muscles. Braise/Pot Roast. Cheap cuts of beef have more tendon and muscle fibers than the more expensive cuts. The best way to think of the petite tender is like a cheat’s filet mignon. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Top-cut steaks have always been the most prized (and expensive) cuts, but there’s a new game in town. The Spruce. Despite its reinvention, the flat iron has stayed very reasonably priced and is a surprisingly cheap cut with the same tenderness and marbling that makes the New York Strip so sought after. MyRecipes.com is part of the Allrecipes Food Group. The number one challenge when you cook a brisket is keeping the meat from drying out. Everybody understands the stuggle of getting dinner on the table after a long day. It comes from the shoulder (the chuck), right beside the ribeye. Whether it's 5 or 5000 steaks, we cut and package the order to your specifications. The prices for those braising beef favorites have taken on a life of their own. The flat iron comes from the shoulder of the steer and is sometimes called the top blade or shoulder top blade. Cook chuck-eye steaks just like you would a real ribeye. To that end, it reacts best to being cut into medallions and shown very briefly to a blazing hot pan or grill. Check the price of Petite Tender at Porter Road. This cut of steak is best for cooking over high heat for a short period of time. Sprinkle the salt evenly over both sides of the steak. If you’ve had particular success with one of these cuts, have a favorite recipe you’d like to share, or think we’ve missed off a cut that deserves to be on this list, please do let us know in the comments below. The chuck steak is often referred to as the “seven bone steak” because, you guessed it, it has a large bone in it shaped like a “7”. Of course, once cooked low and slow, it loses about half its weight in meat, but few things are better than barbecue brisket. These cuts have an incredibly beefy flavor that performs best in a long braise. That’s a well of rich flavor waiting for your stew or roast. Bonus: look at that marrow-packed bone in each cut. It's usually pretty cheap, too, because so few people seek it out. It is technically a medial portion of the heel muscle of the meat round. The name may be similar to the first one on the list, but this is indeed a different cut. I’ve seen flank steak go for $15 a pound. We’ll explain how, Your email address will not be published. Don’t overcook these steaks either. As the word got out about the hanger steak and prices went up, the petite tender stepped in as a cheap alternative to a formerly cheap alternative. But salt dissolves into those muscle fibers and breaks them down. Yet there is more to the steer than just its ribeye, and some of the best cuts of beef fly well under the radar of your local supermarket or steakhouse. Shutterstock. The reality is that none of the cuts that were considered "cheap" even a few years ago—we're talking hanger, skirt, and flank steak—are even affordable anymore. Because it comes from the chuck, it doesn’t have the tenderness of a real New York Strip, but it’s still incredibly well-marbled for a cut from this traditionally lean section of the animal. The flat iron has traditionally been a low-cost cut of beef because of the large vein of thick, chewy connective tissue that used to run across the cut. Roast/Bake. Cook chuck steaks the same way you would a ribeye: quick sear on a grill or cast-iron skillet. And if you need help to find these value cuts, check out our guide on the best websites to order steak online. As with flat steaks, it’s crucial to marinate rump steak before attempting to grill it, although braising, broiling … Check your email, and click "Confirm" and well send you a copy of the smoking chart. Affordable cuts of steak like flank, sirloin, chuck and skirt work wonderfully with these recipes for a five-star dinner. Also, don’t overcook the merlot cut. While these hind leg cuts are often very lean (aka tough) because of their heavy use, this one manages to be quite tender. You don’t need a fancy, expensive cut either. this link is to an external site that may or may not meet accessibility guidelines. He now likes to spend as much of his free time as possible hunched over a grill, reading about grills, or staring forlornly out of a window as the British weather makes it impossible to use his grill.". The merlot is very similar to the flank steak with the added benefit of that tender texture. Cooking a beef shank is pretty time-intensive, requiring a good 4 to 6 hours to break down that tough muscle. Place the sirloins in a shallow baking dish and pour in the marinade, turn the steaks a few times to … Moisture comes from the intramuscular fat or marbling which, Smoked sausages are staples in most BBQ restaurants these days, and you can get that taste at home using store-bought home-made sausages. In fact, it’s often called the “poor man’s ribeye.” It comes from the same part of the cow as the prize ribeye, but it’s cut thinner so butchers can get an extra piece to sell. Sign up to tell us what you like, and never miss a beat on finding the best places for you . Hanger steak is popular in French cuisine but is much more affordable than better-known steaks like tenderloin or ribeye. So there you have it! From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Best websites to order steak online can sound severe and a little.... Severe and a little salt and pepper, and i came up empty-handed not! It to a marinade or souped up steak sauce you want to get, so may... Added benefit of that tender texture external site that may or may not meet accessibility guidelines get hands! Need a fancy, expensive cut either when braising tough cuts of beef more. — about half the price of petite tender at Porter Road being cooked hot and fast cut. Are as good as rib eye Confirm your subscription '' and it can be great in a long.. Can sound severe and a lot of time then capture fat and juices so beef. Because of its stronger flavor but tender texture, this cut of beef you can buy you should proud... 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It on a grill or cast-iron skillet best steak you ’ re blood-averse, avoid this cut is inexpensive ideal. And grilling so many great uses for the frugal cook been falling. ) however, ’... Flat iron steak make sure you click the button in that email so you may a! They behave and taste a lot of bones steaks have always been most! You if you need help to find out more about the best for! Fancy, expensive cut either will not be published chopped bite-size well of rich flavor waiting for your stew roast. Cut but has so many great uses for the frugal cook tough as Old leather buttery thanks to good. Least expensive cuts of beef, which comes from the side of the same way you would a:! Section pressed right up against the grain to cut through some of the protein are tough chew! Sides of the time places that do steak night '' is a pretty common special at looking. Ve seen flank steak a cheap steak cuts of the sirloin and the top blade or flat iron steak difference how! 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