{"id":18442,"date":"2023-08-23T08:44:30","date_gmt":"2023-08-23T08:44:30","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=18442"},"modified":"2023-08-23T08:44:34","modified_gmt":"2023-08-23T08:44:34","slug":"cheapest-cut-of-beef","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/cheapest-cut-of-beef\/","title":{"rendered":"Cheapest Cut of Beef: Make the Most of Your Dime"},"content":{"rendered":"\n

By any account, the cheapest cut of beef is chuck eye which is often referred to as ‘poor man’s ribeye. This name is derived from its location on the steer.<\/p>\n\n\n\n

Chuck eye steaks are cut from the fifth rib of the steer, just adjacent to the ribeye steaks which are extracted between the sixth and twelfth ribs of the cow.<\/p>\n\n\n\n

As a bistro chef for over a decade, I have always had my eye on the cheapest cuts of beef and have perfected the best cooking methods to make the most savory stews and roasts regardless of the cut.<\/p>\n\n\n\n

In this article, I will tell you which cuts of beef<\/a> are the most budget-friendly, as well as how best to prepare and tenderize them for a recipe. Let’s get into it.<\/p>\n\n\n

\"cheapest<\/figure>\n\n\n

Cheapest Cuts of Beef<\/h2>\n\n\n\n

Cheap cuts of beef can be cut from just about every section of the steer and every cut is therefore named based on its location on the animal. The cross-section or half of a steer can be divided into four large regions. They are;<\/p>\n\n\n\n

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  • The chuck<\/strong> is the first quarter and is comprised of the front leg, the neck, and the shoulder of the steer.<\/li>\n\n\n\n
  • The rib<\/strong> which as the name suggest is the ribcage of the steer as well as the short plate.<\/li>\n\n\n\n
  • The loin<\/strong> is the mid-section of the steer between the ribcage and the rump. The loin and flank primal cuts are located here.<\/li>\n\n\n\n
  • The round<\/strong> is the posterior section of the cow which has the rump and back legs of the animal.<\/li>\n<\/ul>\n\n\n\n
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