Beef, my husband’s favorite food (other than chocolate) seems to get more expensive every day.
I used to buy it in bulk at Costco, but then started doing a little more price checking and sale watching and can find it at much better prices.
Give your meat a few minutes to rest before cutting to ensure optimal juiciness.
Stew Meat When you want to pull out your slow cooker or Instant Pot, stew meat is the cheap “go-to” cut.
Stew meat pieces generally come from the neck and shoulder sections of the animal.
These budget conscious cuts of beef will have you eating like royalty.
Grilling, searing, roasting, and braising are typically the best cooking methods to choose from for achieving the best flavor from your beef.
And once you master how to prepare these cuts, every week can be beef week.
Tri-Tip The tri-tip, is an auspicious, triangle-shaped cut of beef that comes from bottom portion of the sirloin.
Always remember to bast as you cook, as this cut tends to dry out quickly if you don’t.
Cube steak is another classic, all-to-familiar cuts many of us remember from childhood, but forget to buy as an adult.
( A recipe for this will follow) Purist would argue that the flavor of the meat comes from the wood chips, so no need to fuss with the barbecue sauce.
Hanger Steak Hanger Steak might just be the most exciting pieces of beef to try on this list.
Therefore, you’re best bet with stew beef is to plan ahead and either make it a weekend meal prep move, cut the cook time with your Instant Pot or prep the meat and set the Crockpot in the morning before you head off to work, and allow it to slow-cook throughout the day.