5 Underrated Beef Cuts Under $10/lb

Meat right now is so expensive. Wait, wait, wait. Did that package just say $36 for two ribeyes? As beef prices keep going up and up and up, we really need to take a long look at the mirror and look about how much we're gonna pay for dinner. We need to choose different cuts, better cuts, cheaper cuts. Today, I'm gonna show you five of my favorite budget cuts that are under $10 per pound. And the best part about it is they are available at your local Costco. Let's start with number one, picanha. The picanha is a great budget cut of steak that has been made popular by those Brazilian steakhouses and this guy. I love that guy. Picanha is a triangular muscle that is found in the sirloin. It's actually also called the top sirloin cap. On the cow, tenderness and flavor really kind of go against each other. Picture it like a teeter-totter on the playground. On one end, you have tenderness. On the other end, you have flavor. So if we have more flavor, we have less tenderness. And if we have more tenderness, we have less flavor. It really is a spectrum when you're talking about the difference between flavor and tenderness. It really is hard to have both of those, but the picanha does. Like I said, as long as you don't cook it over medium, you're good to go and it is tender and flavorful and delicious. And the best part, you get to cook it on a sword. No, no, no, stop, stop, stop. That is a whole strip loin. There is no way that that is $10 a pound. You said this was gonna be the cheap meat episode. What happened? All this, not real, not real, shut it down. Shut it down, not real. He's got one thing right. This is a whole strip loin, but it is $9.99 a pound. So it just came in one penny under our $10 a pound benchmark. There is a catch. You're gonna have to cut it yourself. Now, you can either save money or save time, but you rarely can save both. I'm gonna show you real quickly how easy it is to cut this thing into New York strip steaks and save a bunch of money. Here we go. And who was that and how did they get in my kitchen? I'm gonna go find out. A little disclaimer. These are prices in my area at my local Costco today when I bought all this stuff. I will show you the price tags as we go. This is not your typical Costco. I receive the same prices. Prices are different all across the country. I don't know where you live, I don't know where you get meat. So it may not exactly be the same as where I buy it from. Furthermore, I will take no responsibility. You cannot or cannot find the price of meat I have found because of the meat I have found I'm showing today. You know, just a little disclaimer. You can find this stuff. Just go look around. Thanks to Dose for sponsoring this video. This year, like a lot of people, I am taking my cholesterol more seriously. As a dad in my 40s, I don't want to ignore this anymore, even though I have a super hectic schedule. Between work and family obligations, convenience really matters to me. If something is time consuming or complicated, I'm not going to stick with it. I know that about myself. That is why I added Dose for Cholesterol to my daily routine. It is a clinically backed daily supplement designed to support healthy cholesterol levels and overall heart health, which makes starting something for my cholesterol easy without having to overhaul how I eat or live. It is meant to work with the healthy habits that you are developing, not replace them. Dose for Cholesterol is a liquid shot. So it absorbs quicker in your system than other capsule supplements. Being able to just take a shot real quick in the morning is like the best for me. And unlike other supplements, it actually tastes good. So it's a little bit, it makes it easier to go do this as part of your daily routine. In clinical studies, 90% of participants reported a positive impact on their triglyceride levels. That gave me confidence to add Dose for Cholesterol to my daily routine. If you go to dosedaily.co slash butcher, you will get a 35% off discount off your first order of Dose for Cholesterol. So if you're like me and you want to take your cholesterol more seriously, this is the product for you. And this is an easy place to start. So just go ahead and do it. Here we go. Link in the description. You know how to do it. Let's go. So for number three, coming in at 9.99 a pound, we're talking flat iron steaks. Now flat iron is a rectangular piece of meat that comes out of the chuck and it is so flavorful and delicious and it's pretty tender. A lot of times it gets confused with a flank steak because they kind of have a similar looking shape. If you look closer and compare the flat iron to the flank steak, you can see the flat iron doesn't have as thick of muscle fibers while the flank steak does have really thick muscle fibers. What that's going to do is make it a tougher cut of meat. So you have to really be careful of not overcooking it and how to cut it. The flat iron steak is much better and much easier to work with because you don't have to worry about all that, all that rigmarole to make it tender. It does great by marinating it and throwing it on the grill. It is so, so delicious. All right. Number four, we have sirloin steaks. So these are more specifically top sirloin steaks. So they come from that same subprimal cut that the picanha comes from, the top sirloin, go figure. And they make a great steak on a budget. They have good flavor. If you don't overcook it, they're pretty tender. So it's a good alternative for some of your higher priced steaks. My favorite way to cook them, just season them and sear them in a nice hot cast iron skillet, finish in the oven and slice and enjoy. That's the best way. And the best part, they come in at, that was, that whole thing was upside down. Was that upside down for everyone else? Yes, I'm sorry. They come in at 9.99 a pound at my local Costco. So boom, good alternative under 10 bucks. You can't beat it. We saved the least expensive beef cut for last. Here we go. Number five, beef shanks. So beef shanks are the lower leg portion of the cow. So you can imagine how much work this muscle gets walking around all day. So it is super, super tough. But what are we gonna do? We are gonna braise it. The best way to make a tough cut of meat tender is to use the braising technique. It is one of my favorite ways to cook. Braising turns a tough cut of meat into something that's shreddable, that's unctuous, that's delicious. That's so many words, but it makes it so, so good. And better yet, it creates its own sauce in the process. Oh, this is so good. I'm gonna take you through this recipe real quick. And if you want the entire detailed recipe, it is in my cookbook, Primal Cuts, which the link is in the description or it's on Amazon. So go check it out for the actual recipe, but I'm gonna run you through the process real quick. This smells amazing. And I can cut this with a fork. Mm, mm, mm, mm, mm, mm. So good. All right, these were our five butcher secret, underrated cuts that cost less than $10 a pound. Go check them out at Costco or your local grocery store. Go check them out. Man, this is so good. Thank you so much for coming and we'll see you on the next one.