With grocery prices what they are, I started buying cheaper cuts of beef, and at first they were tough as boots. My butcher told me I was cooking them like steak when they needed something else.
Why Cheap Cuts Are Tough
Cuts like chuck, round and brisket come from hard-working muscles with lots of connective tissue. They’re full of flavor, but they need the right cooking.
The Ways to Tenderize Them
- Cook low and slow. Braising, stewing or the slow cooker melts the connective tissue into tender meat.
- Add liquid. Broth, soup or tomatoes keep the meat moist during the long cook.
- Marinate. An acidic marinade with vinegar, citrus or buttermilk helps a little, especially for thin cuts.
- Slice thin, against the grain when serving.
- Pound it. Thin cuts like round steak get more tender when pounded with a meat mallet.
Best Uses for Budget Cuts
- Chuck: pot roast, stew, shredded beef
- Round: Swiss steak, cube steak, thinly sliced
- Brisket: slow-cooked and sliced
Frequently Asked Questions
Can I grill cheap cuts?
Thin cuts can be grilled after marinating, then sliced thin.
Is the slow cooker best?
It’s one of the easiest ways to make tough cuts tender.
Cheap beef just needs time.
