Cheap Steaks You Should And Shouldn't Buy

For the carnivorous among us, it's hard to go wrong with a well-prepared, melt-in-your-mouth steak. After all, a good piece of red meat — cooked exactly to one's liking — is like a shot of pure comfort straight to the tummy. And while experimenting with different cuts and cooking methods is never a bad thing, there are definitely unwritten rules about which red meat cuts are worth your hard-earned cash and which you should avoid, even if they're easier on your wallet than something a little pricier. With this in mind, let's dive fork-first into a list of 14 cheap steaks you should and shouldn't buy.

#Steak #Cooking #Tips

Should: Blade chuck steak | 0:00
Should: Shoulder steak | 1:17
Should: Tri-tip steak | 2:07
Should: Denver steak | 2:59
Should: Ranch steak | 3:56
Should: Top blade steak | 4:47
Shouldn't: Top round steak | 5:51
Shouldn't: Bottom round steak | 6:31
Shouldn't: Chuck center steak | 7:21
Shouldn't: Chuck eye steak | 8:06
Shouldn't: Skirt steak | 9:00
Shouldn't: Flank steak | 9:50

[MJA]

I disagree with skirt and flank being a shouldn't. Both are perfect for Carne Asada. You just have to cook it hot and fast and cut against the grain

[chaddentandt]

As long as it's not 3D printed *meat*, we are good to go! These all look good.

[nyneeveanya]

Didn’t know people at top or bottom round as steak. I always use that cut for roasts. Taste great that way.

[Mary-wszh]

I love chuck-eye steaks. Great flavor and slightly more tender than rib-eye. I've never had a bad one.

[MrTopcat]

I live in California and love tri-tip. The problem is that the stores trim them so there's no fat cap. This cut needs at least a half inch of fat and needs to be grilled fat side up. I also noticed that all the steaks shown are cut with the grain, instead of against it. As usual, this channel seems to get everything wrong.

[lakingsfancjb]

If you have flank steak as a shouldn’t you just don’t know how to grill it, one of the best steaks and can be used for so many things.

[xmypantsx]

Triptip is my all time favorite, especially a nice smoked trip tip with a good rub

[johnbernstein]

Bottom Round steak is perfect for a Schnitzel. Yep, Chicken Fried Steak, Country gravy anyone?

[rsoubiea]

i wasraised om skirt steaks. mom sprinkled them with lemon pepper and cooked on the faberware indoor grill. it was super flavorful and so good.

[melvinthompson]

There hasn't been cheap steak for about six years or so!!! Or cheap beef ... Hell ground beef isn't even cheap anymore!!!

[markgrove]

Ran across Denver steaks a few yrs ago. Most often cooked in cast iron pan, they're quite well-marbled and with a good beefy flavor.

[sazerchu]

I'll vouch the blade steak it is one of my favorites and one I grew up on. It has to be cut as close to the shoulder blade as possible though, or you get tough meat (usually in front of rib 1-3--which is basically a continuation of the rib-eye muscles from the lower ribs). Up here in Canada we really only separate "blade" and "chuck" and even then its interchangeable from butcher to butcher. They are fantastic marinated and cooked hot like other steaks. A note too is that when doing custom butchery its nice to get them because you can do beef ribs and blade steaks with a skilled butcher as opposed to getting just "Rib Eyes" and "mincing" everything else.

Tri-tips are essentially sold as part of the "sirloin" here as well. I've also never seen a "Flat Iorn" or "Skirt" steak ever up here (at least in my city). Its something that you have to ask for specifically.

[GeraldM_inNC]

Accidentally from time to time I've stumbled upon cheap cuts of chuck that were nearly as good as a sirloin. Unfortunately, I never wrote them down. The usual cheap chuck is flavorful but very grisly, often you have to throw away half of it as inedible. Wish I knew which were the good cuts of chuck that I liked!

[brianmoody]

The flavor is there, when you cook it right and gave it the right ingredients, to gave your peace of meat the delicious juice tastes your looking for.

[charliedavis]

Any cut of steak can be tenderized. I have a tenderizer that has about 30 small blades which pierce the meat when I push down on it. I use it horizontally, vertically and at an angle on each side then marinate the meat with olive oil, a bit of vinegar, onion, garlic and spices, sometimes with teriyaki or soy sauce too. Grilled to medium rare on a hot grill, sliced across the grain and not once have had a tough piece of meat. Beef however, is being priced out of many people's budgets, even the so called cheap cuts.

[joechunis]

I love your blog, thank you for all you 🙏do

[wagwanbennydj]

In England we don't have most of these cuts that I know of 🤣🤣🤣

[GeraldM_inNC]

Prior to the inflation crisis a staple of my diet was the $5.99/lb. sirloin at Aldi's. It's been about 2 years since I've been to an Aldi's. What are they charging for it now? I always found it satisfying.

The best steak cuts I've bought were from Harris Teeter. But they're so expensive I used to wait for their rare BOGO sales and pounce on them.

My local Food Lion where I live now marks down its steaks drastically, so I rarely have to pay full price. If I'm there when they've just marked down lots of steaks I'll buy every one I can find and freeze them up. The taste isn't remotely as good as Harris-Teeter, but you can't beat the price.

[Uncle-Cookoo]

What part of the U.S. are these prices from?

[SLouiss]

I love Skirt, especially on a charcoal grill