Tips for Cooking Less Expensive Meats:
- Use low heat and cook slowly when preparing the less costly and less tender cuts of beef.
- Flank and sirloin should be prepared by braising or stewing and slowly cooked on low heat.
- Top blade steaks come out tender when you grill them slowly. Remember to remove the connective tissue before eating.
- Round tip and chuck eye roast can be seared first then cooked on low heat, very slowly.
- The fillet butt should be prepared like filet, broiled or grilled. You will think you are eating beef tenderloin.
- For stews, purchase top round and cut it in cubes yourself. Doing this cuts the cost-per-pound considerably. Also, always trim the fat from top round).
- Instead of a ribeye or tenderloin roast, substitute a semi-boneless beef chuck roast. To prepare, roast it in the oven at 350 degrees, for around 15 minutes per pound. Serve thin slices made against the grain.
- For an excellent roast ask for a beef round roast. Prepare like you would a bottom round roast, by searing the bottom and adding your vegetables and stock. Cover and cook at 325 degrees until done.
- For hamburgers, try chuck instead of ground beef. It is equally as flavorful and can be prepared just like you fix your favorite burger.
