by Lerrina Collins

Created on: January 14, 2009   Last Updated: February 03, 2012

Meat. What would our meals be without it? For many, lacking. In fact, a 2003 survey showed only 2.8 percent of our population are true vegetarians. However, in these tough economic times, a quality cut of meat can turn into an extravagance we can rarely afford.

There is good news. While most of us are familiar with the more expensive cuts, there are several less expensive versions which offer taste, quality, and protein without breaking your budget.

1) Beef

Beef is second only to chicken in popularity. While cost usually prohibits us from partaking of all but ground beef except on rare occasions, there are other options. A little understanding and a few good recipes will allow you to add beef to your menu on a regular basis.

While most people turn to the rib, tenderloin, New York, or sirloin for a tasty, tender, juicy meal, they overlook the brisket, flank, and chuck. These three cuts are often quite inexpensive, but all three can produce excellent results.

Located just in front of the rib, the chuck provides a delicious roast or quality lean ground beef. However, the portion closest to the rib also produces an excellent steak. Since chuck can often be purchased whole, for less than ground beef, it is worth a second look.

Beef flank is gaining popularity. This lean cut comes from directly below the short loin. Because it does not have the fat marbling found in higher priced cuts, flank steak has long been thought of as dry and tasteless.

Beef brisket makes up the lower shoulder, directly below the chuck. While some sections of the brisket are preferred, the entire cut makes fine roasts.

2) Chicken

Chicken only offers so many options. Bone-in. Boneless. Whole. Parts and pieces. However, there are ways to save on chicken as well.

Thighs and legs are typically inexpensive. Furthermore, because the meat is dark, it retains more moisture during cooking. While legs come bone-in, it is possible to save a little more money and time by purchasing boneless, skinless chicken thighs. These tasty nuggets are delicious marinated and grilled.

Frozen boneless, skinless chicken breasts can usually be purchased for less than hamburger. Yet, like hamburger, they are pure meat. This incredibly versatile meat can be chopped and sauteed with vegetables, marinated and grilled, or even used frozen in the recipe which follows.

Whole chickens can be a prudent, money saving choice, if you are willing to make use of the entire chicken. If you roast your whole chicken upright on a can

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