Avoid the tender trap: Buy value cuts like chuck pot roast, bone-in sirloin roast, and pork shoulder, at $3 to $5 a pound. While not as juicy or as quick-cooking as rib-eye or pork loin roasts, they have top-notch flavor,
tenderize with slow cooking, and can feed a crowd.
Meet a new meat: For an economical version of premium, $20-a-pound filet mignon, try flat iron steak (also called top blade), a richly marbled butcher’s bargain at $5 a pound. This newly created cut, from the
steer’s shoulder blade, used to go into the grinder for hamburger until a more precise cutting technique was developed.
Steer clear: Skip those pricey premade burger patties. Make your own with ground beef from a family pack of three or more pounds and save nearly 15 cents per patty; freeze any extra meat for another night.
Reprinted with permission of Hearst Communications, Inc. Originally published: How
to Save Money on Groceries
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