by Diane Quinn

Created on: January 14, 2009   Last Updated: February 13, 2009

Fewer people are buying the tender but more expensive Choice grades of meat offered at the supermarket. However, purchasing the less expensive Select grades of meat, with less marbling fat than the choicer cuts, does not mean that you have to sacrifice tenderness and flavor.

When you understand how to pick the best cut of meat for the money, the next step is to learn how to cook it so that no one can tell it's not a filet mignon grade of beef.

Budget conscious shoppers follow supermarket specials, have a keen eye for valuable coupon discounts and they buy big. Pork roasts, huge ham legs or lamb, and even pork loins, are good quality cuts that can be cut into smaller portions and frozen for later use.

If freezer space isn't a problem, take advantage of those two-for-one sales. (But watch those expiration and 'freeze by' dates.)

When budgets get tight, the buddy system can help stretch your meat dollar. Hook up with a friend or family member and buy a side of beef, or pork. You will both get a variety of quality and lesser quality cuts of meat, but it all comes custom cut and prepackaged at an amazing per pound price.

Chicken is already a low priced meat alternative, but perhaps your budget no longer matches the Grade A package price. Discount grocery stores sell lower grades of chicken that if fresh, offer a savings. Just remember to watch those expiration dates.

In a nutshell, the best ways to tenderize meats are to smash and pound; coat in a marinade; make a seasoned rub; or cook for a long time in low, moisturizing heat.

Smash and Pound It

A meat tenderizing device can be as simple as a spiked roller/mallet or the bottom of a heavy pan. If using the mallet, place the meat between two pieces of waxed paper and pound the meat to breakdown the tough muscle fibers before cooking.

Coat It in a Marinade

Acid based marinades not only tenderize but add a burst of unique flavor to any meat. The best acid marinades are based with vinegar, wine, citrus juice or tomatoes. When used for chicken, olive oil should be added to the acidic base and the marinating time reduced.

Another good marinade base is found in enzymatic fruits like kiwi, papaya, raw pineapple, honeydew melon and figs. Making your own is cheaper than buying an expensive bottled product.

Marinating in less acidic dairy products like yogurt is considered by some chefs to be the best tenderizing marinades without the risk of over marinating. If meat is left too long in an acidic or enzymatic marinade, the meat could actually toughen. Follow the time given on any recipes. Rarely should any meat marinate longer than two hours.

Spice Rubs

While spice rubs do not provide the same tenderizing benefits, they do enhance the flavor of less expensive meat cuts. Rubs are easier and less expensive to make than a marinade. Chose your favorite herbs and spices, mix them together, and rub the mixture into the uncooked meat prior to cooking. A tasty rub can turn your less expensive grade steak into a winner.

Cook it for a Long Time at Low Heat: Braising, stewing and roasting

These cooking techniques work best for large, less tender cuts of meat. When cooked slowly at a low heat, and with a small amount of flavorful liquid in a closed container, the meat is naturally tenderized. The secret is not to cook the meat too long or it will become too dry. Some chefs recommend searing the meat on all sides in a little oil to lock in the juices before using any of these three methods.

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