by pandiapen

Created on: January 13, 2009   Last Updated: August 06, 2010

If you've visited a grocery store recently, then you've probably seen that the price of meat is rising. Meat is a staple in most diets, yet it's also one of the most expensive food items. Before you decide to give up meat altogether in order to economize, it pays to take some time to learn how to choose the best cut of meat for the money, and how to prepare any cut of meat to taste as tender and flavorful as possible.

In the case of beef, lamb and pork, the cut of the meat usually determines the quality and the price. 'Cut' refers to the area of the animal that the meat comes from. The tenderest cuts, such as rib, rump and loin, come from the middle and back end of the animal. Cuts of meat that come from the front end, such as shoulder, flank and leg, consist of harder working muscle and are generally tougher.

Whether buying a tender cut or a working cut, shop for the freshest piece of meat available. In addition to checking the expiration date on the label, look for meat that has a fresh appearance. Beef should be dark red, pork and chicken should be pink. Avoid meat that looks gray. Feel the meat through the packaging; it should be firm to the touch and not slimy.

Once you've chosen a cut of meat, it's time to focus on a cooking method which will bring out the best flavor and texture in the meat. Tender cuts are best cooked with dry heat, over a grill or seared in a pan. Simple seasoning and a short cooking time which browns the outside of the meat will result in juicy and flavorful cooked meat.

For less expensive, tougher cuts of meat, tenderizing techniques and marinades can be used before cooking to break down the meat. Tenderizing means flattening the meat with a tenderizing mallet or scoring the meat with a knife. Both of these techniques break apart the muscle strands in the meat, resulting in more tenderness.

Marinating refers to soaking meat in sauce before cooking it. A good marinade sauce should contain seasonings, spices and acids. Acid is the most important ingredient, since it breaks down muscle tissue in the meat. Tomatoes, lemons, vinegar and wine are all good sources of acid for marinades.

Before the meat is placed in the marinade, small holes should be poked in it with a fork. This speeds up absorption of the marinade. Time is one of the key ingredients in a good marinade. The longer the meat soaks the better. Soaking in marinade overnight or for several days in the refrigerator is a great way to tenderize meat.

Long, slow cooking is the final way to tenderize a tough cut of meat. A slow cooker or crock-pot should be used to maintain a low temperature for several hours. The right amount of slow cooking loosens the connective tissue between the muscles in the meat, resulting in tender and flavorful meat.

Marinades add so much flavor to meat that they are often used on tender cuts. A dry marinade, which is rubbed on the outside of the meat before cooking, can be used to add flavor to a tender cut of meat. Dry marinades contribute nothing towards tenderizing the meat and shouldn't be used on tough cuts.

With some knowledge about cuts of meat and the best way to cook them, you can enjoy meals which include meat, no matter what your budget.

Learn more about this author, pandiapen.
Click here to send this author comments or questions.