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 of chicken broth, you will end up with a juicy, flavorful result. However, instead of discarding the less meaty portions, stretch your dollar by turning them into chicken soup or soup stock.
3) Pork
The other white meat, pork often offers a lot of meat for not a lot of money. While certain cuts can be quite fatty, as a general rule your local supermarket butcher tends to remove most of the external fat before packaging.
Many people know the importance of cooking pork thoroughly for health reasons. However quite a few do not know how to prevent well-cooked pork from drying out. The trick is to understand your cut and to use a good meat thermometer to avoid overcooking.
Pork tenderloin is the most tender, most tasty cut. It is also the most expensive. A center cut pork loin, however, offers a tender cut which is much less expensive. Pork loin can be roasted or grilled whole or cut into pork chops.
Pork shoulder offers a lot of meat with little waste. Use this cut for roasts, chunk it for stews or kabobs, or grind it for sausage.
Pork collar or neck is considered a low quality cut by many. However, it contains enough fat to remain moist even when cooked for hours. In fact, if you enjoy pulled or barbeque pork, this inexpensive cut will produce a quality result.
Freezer to Table Grilled Chicken Breasts
Not only are boneless, skinless chicken a reasonably priced staple, they can go from freezer to table in about 30 minutes. This recipe serves two to four depending on your family's meat intake.
To prepare:
Preheat your barbeque grill to 350 degrees. Remove two frozen boneless, skinless chicken breasts from the freezer. Season with your favorite seasoning (I like garlic salt and freshly ground black pepper).
Place breasts on preheated grill and cook for about 15 minutes. Turn with tongs or a spatula and allow to continue to cook another 15 minutes. At this point, pierce each breast in its thickest part. The breasts are done when the juices run clear.
Not only will you find this recipe versatile, and easy, these chicken breasts are uncommonly good. Why? Because chicken breasts prepared in this manner maintain their moisture.