Ranking The Cheapest Cuts Of Steak, From Worst To Best - Mashed (2024)

Ranking The Cheapest Cuts Of Steak, From Worst To Best - Mashed (1)


ByCrawford Smith/Aug. 21, 2022 8:27 pm EDT

Groceries just seem to be getting more and more expensive, and beef is no exception. Even before inflationstartedaffecting grocery store visits, beef was kind of costly.

But part of the reason why steak is so expensive is that people tend to reach for traditional cuts of meat that come from a mere 10 percent of the animal (via Mel Magazine).At the risk of stating the obvious, cows are huge creatures, and there's plenty of meat on them besides the traditional ribeye, porterhouse, T-bone, and filet cuts you'll find at a steakhouse.

There are plenty of lesser-known, cheaper cuts that rival the old favorites in taste and tenderness. However,that doesn't mean that every piece of a cow is good eating, however, at least not in steak form.In addition to the hidden gems, you'll see supermarkets trying to sell cuts that have no business being cooked medium rare and served alongside a loaded baked potato.

These sorts of cheap steaks may be fine for stew meat or ground beef, but they will only lead to disappointment and frustration if you try to sear them like you would a nice steak. For value-mindedbeef cooks, it's essential to know which cuts of cheap steak are awful and which ones are awesome.The next time you're picking out steaks at the butcher counter, you should be armed with the necessary knowledgeto ensure that you pickout a delicious hunk of beef that won't break the bank.

Eye of round

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First, we'll start with the good attributes of eye of round: According to Beef. It's What's For Dinner, this cut is super cheap and not very fatty. As the butchers from Brooklyn meat shop The Meat Hook note in a YouTube video, the uniform shape of the eye of round means that it cooks super evenly. Its lack of bones also makes it easy and convenient to eat. That's about it for the good stuff.

Eye of round comes from a cow's hind leg, known as the round. The Meat Hook butchers say that leg cuts tend to have a strong beefy flavor, but the eye of round is bland compared to the other muscles in the leg. Furthermore, since the muscles in this portion of the leg get a lot of exercise, they tend to be on the tougher side.

According toMasterClass, eye of round is the toughest piece of meat in the whole round section. You can slow cook it to make it more tender, but that doesn't make up for its blandness. You can also cook it medium rare like a steak, but you'll have to be okay with spending a long time chewing on it.

Overall, it's just a bad cut of meat to use for steak. The comments section from The YouTube video referenced above does mention one application where eye of round shines: Apparently, this cut's lack of fat and uniform shape makes for excellent homemade beef jerky.

Bottom round

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Mironov Vladimir/Shutterstock

Bottom round, like eye of round, comes from a cow's leg (via MasterClass). Specifically, it's sourced from the outer edge of a cow's hind leg. You can slow cook it or braise it to make it tender, but it's also possible to cook it like a steak.

If you want to go that route, you shouldn't cook it to any temperature higher than medium rare to preserve what little tenderness is present in this cut of beef (via Certified Angus Beef). If you try to cook this well done, you might as well chew on a car tire. Slicing it as thin as possible can also make it easier to eat this tough cut.

If you really want to try to make bottom round tender, you can follow Viva Flavor's advice and beat it with a meat mallet and then soak it in a marinade for a long time. However, that's a lot of effort to put in to make this cut of beef palatable to eat as a steak, especially since there are better options out there.

Petite sirloin

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Aleksei Isachenko/Shutterstock

The petite sirloin, as its name suggests, comes from the sirloin primal (via Beef. It's What's For Dinner). The sirloin is the rear part of the cow's torso, behind the loin section but in front of the leg/round. Many desirable cuts of steak come from the sirloin, but the petite sirloin isn't one of them. It is quite cheap, but you may find that it's not worth it, even for the modest price.

Petite sirloin steaks are cut from the bottom of the sirloin primal, close to the leg. That means that, like cuts from the round primal, petite sirloins are lean and fairly tough, per Food Fire Friends. This cut runs on the smaller side, generally measuring at around 6 to 8 ounces. It has a strong beefy flavor and is good for marinating, but unless you braise it, it's going to be a little bit chewy. When you're choosing a steak, you generally want something that can be grilled or seared quickly, and petite sirloin isn't great for that, though it is certainly edible when grilled.

Cube steak

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Cube steak can refer to any number of cheap, tough, lean cuts of beef that have been mechanically tenderized (via Your Meat Guide).It's often made with various cuts of round, which tends to be pretty tough when cooked without tenderizing (via YouTube).

It's possible to make cube steak at home by slicing thin pieces of round and hammering them with a meat mallet, but you can also buy pre-prepared cube steak at most supermarkets. Supermarket cube steak is usually processed using a machine that slices into the meat at regular intervals, tenderizing it and giving it a waffle-like "cube" pattern.

You can cook cube steak in many different ways, but one of the most popular is to bread it and fry it to make chicken fried steak. One thing to keep in mind when preparing cube steaks is that you should always cook them well done. Mechanical tenderizing can potentially contaminate the interior of a piece of beef with bacteria, making it unsafe to eat rare or medium (via USA Today).

Pre-tenderized cube steaks can be used to cook some tasty dishes, but ultimately, they're still just undesirable pieces of mystery beef with a bunch of holes poked in them. Even for dishes like chicken fried steak, you're probably better off purchasing the specific cut you want and tenderizing it yourself.

London broil (top round)

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Technically, London broil isn't a specific cut of meat (via TasteAtlas). Rather, it's a technique for making a tough cut of steak tender by marinating it, cooking it briefly, and slicing it thin.The technique was initially applied to flank steak. However, you may have noticed that your local grocer carries a cut of beef labeled as London broil that doesn't look anything like flank steak. What gives?

According to Food Fire Friends, top round steak is often sold as London broil. If you're going to eat steaks cut from the round primal, top round is the way to go. Like bottom round, it's leg meat, so it's heavy on beef flavor. Even better, it's a little more tender than the other parts of the leg. It's nowhere near as tender as expensive cuts like filet mignon or ribeye, but it's not nearly as tough as eye of round.

As with other lean cuts of beef, it's imperative not to overcook top round/London broil. Cook this steak rare/medium rare: Taking it off the heat at the right moment will ensure tenderness.Slicing it against the grain after cooking will also make it feel more tender. With top round, it's hard to go wrong with a classic London broil recipe, which follows the rules above and also uses an acidic marinade to help break down the meat a little bit.


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Tri-tip comes from the bottom sirloin, close to the petite sirloin. However, it's much, much nicer to eat than its sirloin neighbor. Chef David Guas described it to Thrillist as "the least-expensive, best taste of beef you can purchase."

Tri-tip is named after its distinctive triangular shape. It was formerly used mostly for ground beef, but it's wonderful when cooked up whole and served as a steak (via Steak School by Stanbroke). The best way to cook it is by using sort of a hybrid method that isbetween the low-and-slow method you'd use for brisket and the high-heat sear typical of steak cookery.

Tri-tip tastes wonderful when smoked until it reaches the proper internal temperature and then seared to create a crust on the outside. Unlike brisket, tri-tip is generally served medium rare, just like more typical steak cuts.

This cut is delicious, but it's also a little bit finicky. Like most cuts of steak, you want to avoid overcooking it. Its odd shape also makes it difficult to slice properly. The grain of the meat changes direction halfway through. If you fail to adjust your cutting angle and accidentally slice with the grain instead of against it, even perfectly-cooked tri-tip will end up tough and chewy.

Flank steak

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Andrei Iakhniuk/Shutterstock

Flank steak comes from a cow's abdominal section (via MasterClass). It's quite lean and has an unfair reputation for being tough. The texture of a piece of flank steak has everything to do with the skill of the person cooking it. It can be tough if the leather is mishandled, but it comes out wonderfully tender when prepared the correct way, according to the Kansas City Steak Company. Flank has a robust, beefy flavor, so it's an excellent cut of steak to eat if it's cooked with care.

There are two ways to cook a flank steak to make it tender. The first is to sear it or grill it quickly, cooking it to no more than medium (medium rare or rare is even better). After cooking, slice it against the grain to ensure a tender mouthfeel. Flank steak loves marinades, so it's never a bad idea to give it a bath before cooking.

Interestingly, even though well done grilled flank steak is a bad idea, flank tastes great when cooked for a long time in liquid. Braising or pressure cooking takes the flank steak past the point of well done and chewy and actually starts to break down the cut's tough muscle fibers, making it soft and succulent. So remember: When cooking flank, either do it for a really short time or a really long time. Anything in the middle will lead to sorrow.

Chuck steak

Ranking The Cheapest Cuts Of Steak, From Worst To Best - Mashed (9)


The chuck region is the cow's shoulder, in front of the ribs (via Steak University). The rib area is where fatty, tender, expensive cuts like the ribeye come from. The muscles in the chuck section get more exercise than those in the rib section, so they tend to be leaner and tougher. However, they have an intense, rich flavor that makes them some of the tastiest pieces of the whole cow.

Since chuck is a little bit tough, it's often used for braising or other slow-cooked preparations. It's ideal for pot roast recipes, for example. However, certain parts of the chuck can be cut into steaks that are tender enough to grill. According toMyRecipes, thechuck steaks cut from the top blade region can be especially tender if cooked properly.

ChefSteps has a technique that can turn any piece of chuck, even a tougher slice, into a melt-in-your-mouth grilled steak. To do it, you vacuum-seal your chuck steak and then cook it sous-vide at a low temperature for a very long time. The gentle heat breaks down the steak's connective tissue and softens it much like braising it would, but leaves the meat a pink medium-rare. After sous-viding, all you need to do is take the steak out of the bag, dry it off, and give it a quick sear on a hot grill.

Denver steak

Ranking The Cheapest Cuts Of Steak, From Worst To Best - Mashed (10)

Ilia Nesolenyi/Shutterstock

Denver steak is a very specific cut of chuck. Since it comes from the shoulder, it's affordable, but it looks and tastes like steaks from more expensive parts of the animal. Although most of the chuck is relatively chewy because the muscles in a cow's shoulder support a lot of weight, the muscle that sits directly under the shoulder blade (the Denver steak) gets much less exercise than its neighbors (viaTaste of Home).The Denver steak is shockingly tender (via Crowd Cow).

Themarblingin the beef enhances the meat's texture and flavor, giving you a juicy, super-beefy bite. Many of the affordable cuts of steakare quite lean, and they don't have much marbling. They may taste great, but they lack the unctuous, rich quality of pricier cuts. The Denver steak's marbling makes it eat like a premium cut. If you close your eyes, you could convince yourself you're eating a New York strip.

The only issue with Denver steak is that it's little-known and kind of hard to find. You may have to visit a specialty butcher or shop online in order to get your hands on this cut. If you do find it, you should snap it up because it's uniquely delicious.


Ranking The Cheapest Cuts Of Steak, From Worst To Best - Mashed (11)

Candice Bell/Shutterstock

This is another cut that might be a little tricky to find in the average grocery store, but if you do come across it, you are in for a treat. Picanha is the most popular cut of beef served at Brazilian steakhouses (via Texas de Brazil). It comes from the rump of the cow (the top of the cow's rear end), close to the sirloin.

You may find it in American stores labeled as "rump cap" or "sirloin cap," but to get your hands on one, there's a good chance you'll have to talk to a butcher. Although most of the muscles from a cow's hindquarters are relatively tough because they carry a lot of weight, the rump cap isn't a hardworking muscle, so it's quite tender (via Steak School by Stanbroke).

Picanha is pretty cheap, but it's wonderfully beefy, tender, and juicy. The meat itself is usually relatively lean, but it's crowned with a thick fat cap that melts as the meat cooks, lubricating everything with delicious beef fat.

Picanha starts out as a roast-sized cut, and it's usually carved into thick steaks and then skewered so it can be grilled churrasco-style. You can also grill it on a conventional American grill or roast or pan-sear it like any other cut of steak. Any way you cook it, this cut is heavy on delicious beef flavor, so it should be seasoned simply so that its inherent taste isn't covered up.

Flat Iron

Ranking The Cheapest Cuts Of Steak, From Worst To Best - Mashed (12)

Food Via Lenses/Shutterstock

Would it surprise you to learn that the second-most tender muscle (behind filet mignon) on a cow is a relatively affordable chunk of chuck?(via Omaha Steaks).Yes, it's true: The flat iron steak rivals the tenderloin in texture, and it comes from the top blade region of the chuck primal. While most of the chuck is well-exercised and rather tough, the top blade is melt-in-your-mouth soft.

However, until recently, this muscle was rarely cut into steaks because it has a tough, gristly piece of sinew running through the center. The flat iron steak was born from innovations developed by the University of Nebraska and the University of Florida. Researchers at those institutions figured out a way to remove the sinew from this tender muscle.

According toCattlemen's Steakhouse, since flat iron steaks come from the chuck, they're not terribly expensive. The flat iron combines the bold, beefy flavor of chuck with the soft mouthfeel of more expensive cuts. A good flat iron is so tender that you should be able to cut it with a fork. Omaha Steaks notes that flat irons also have marbling that is comparable to a New York strip. It's just about the ideal steak-eating experience.

If you're having trouble finding flat irons at your local stores, keep your eye out for butler's steaks or oyster blade steaks; those are just different names for flat iron steaks.

Ranking The Cheapest Cuts Of Steak, From Worst To Best - Mashed (2024)


What is the best cut of steak in order? ›

What Are the Best Cuts of Steak?
  • T-Bone. Serious carnivores usually have a special fondness for t-bone steaks. ...
  • Porterhouse. If you've ever seen a porterhouse steak next to a T-bone, you may have thought they were the same. ...
  • Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. ...
  • Filet Mignon. ...
  • New York Strip.

What cut of meat is the cheapest? ›

The Best Inexpensive Cuts of Meat
  • 01 of 09. Whole Chicken. The Spruce / Leah Maroney. ...
  • 02 of 09. Beef and Pork Ribs. The Spruce / Leah Maroney. ...
  • 03 of 09. Hamburgers. The Spruce. ...
  • 04 of 09. Flat Steaks. The Spruce. ...
  • 05 of 09. Pork Shoulder. The Spruce. ...
  • 06 of 09. Brisket. The Spruce. ...
  • 07 of 09. Turkey. The Spruce. ...
  • 08 of 09. Lamb Breast and Ribs.
18 Sept 2019

What are the 3 best cuts of beef? ›

Top 5 Most Flavorful Cuts Of Beef
  1. Rib Eye.
  2. New York Strip. ...
  3. Top Sirloin. The top sirloin is cut from the loin and offers great flavors! ...
  4. Tenderloin. The tenderloin is a cut from the loin of beef and is the most tender cut of beef. ...
  5. Top Sirloin Cap. The top sirloin cap is a very versatile cut of meat. ...
21 Feb 2022

What is cheaper rump or sirloin? ›

Sirloin is usually the best cut of beef, rump the cheaper option, however it depend on the overall quality of the meat.

What is a cheaper version of filet mignon? ›

Shoulder Tender/ Teres Major. A very lean cut of meat from the cow's shoulder that is an inexpensive substitute for filet mignon or beef tenderloin. It is best cooked by searing in a pan then finished in the oven or cooked on the barbecue with indirect heat.

What are the top 5 most tender steaks? ›

The most tender cuts of steak are filet mignon, t-bone, porterhouse, rib-eye, strip, top sirloin, and flat iron steaks. These steaks are at the top of the price range, but they're worth every penny. These steaks have enough flavor and tenderness to be enjoyed without any sauce or marinades.

Is sirloin or ribeye better? ›

Which Type of Steak is the Best for Cooking? Ribeyes have a higher fat content than sirloin steaks, so they don't fare as well on the grill. For a good old smoky flavor or some barbecue grilling, the sirloin is your best choice because it's usually a thinner cut that can cook faster without drying out.

What is the most perfect steak? ›

Try the ribeye steak.

Ribeye: the perfect cut for the perfect steak. Most people tend to choose very lean cuts of beef for steak. But leaner cuts generally yield drier, blander steaks. A cut with a little extra fat and marbling, on the other hand, will simply taste better, and often with very little preparation.

Are sirloin steaks cheap? ›

Sirloin steaks are a tasty, budget-friendly option.

What is the cheapest meat to buy 2022? ›

Chicken quarters — the leg and thigh — and drumsticks are almost always a better price than boneless, skinless breasts, and they have more flavor too. Pork shoulder, beef brisket or any cut with the word shoulder in the name usually cost less than steaks and chops because they're tougher cuts of meat.

Are flank steaks cheap? ›

Cost. Flank steak is generally one of the least expensive cuts to purchase. Again, this is probably because it's so thin that people tend to overlook it as a quality steak. But, that can be a good thing to keep prices down.

Is prime rib better than ribeye? ›

Which is better—ribeye or prime rib? It's not so much that one cut is better—or worse—than the other, it's more that they're cooked differently and serve different purposes, even though they're from the same cut of beef.

What are the two most tender cuts of beef? ›

When many think of tender beef cuts, the most commonly discussed are cuts like the Tenderloin or the Ribeye Steak. Generally, it has been thought that the cuts from the Rib and Loin primals are the highest quality and offer the best eating experience of all cuts in the beef carcass.

What is the toughest cut of steak? ›

Meat tends to get tougher as you radiate out from the tenderloin, with the rib and loin containing the most tender cuts, and the shank, round, flank, plate, chuck, and brisket—areas that work hard to walk, graze, and support the cow's weight—generally housing the toughest cuts.

Which is better T-bone or sirloin? ›

Offering the tenderness of a fillet and the taste of a sirloin, T-bone steaks offer the best of both worlds. It does tend to be on the higher end of the price spectrum, however, and since you're essentially cooking two different types of steaks at the same time, it can also be more difficult to cook.

Which tastes better sirloin or rump? ›

Rump – Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour.

Which is better sirloin or mignon? ›

This fragile cut of beef is the most tender cut on the animal, making it the most famous cut of steak in the world. In contrast, the sirloin muscle is a well-worked muscle that is much tougher. Therefore, the filet mignon wins the texture category.

What is poor man's filet mignon? ›

Shoulder Petite Tender

It is nicknamed butcher's steak because it requires some skill to extract, and is (deservedly) popular among true beef aficionados. This lean, juicy cut looks like a small tenderloin, and tastes like one, too — so it's also sometimes known as the poor man's tenderloin.

What is the closest steak to a filet mignon? ›

The tapered end of the Tenderloin is most tender and will result in the steaks closest to pre-cut Filet Mignon (though preparation should be the same for all the filets). Once you've portioned the Tenderloin, you can prepare it using any method above.

What is the closest meat cut to filet mignon? ›

Very thin cut strips of sirloin steak can be nearly as tender as a filet mignon, making it an excellent value. Best Prepared: Cook quickly on high heat by either broiling, sauteing or grilling. We recommend cooking sirloin medium rare to medium, otherwise it may be overcooked and become too chewy.

What is the 2nd most tender steak? ›

The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye.

What is the most tender and juicy steak? ›

Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence.

What is the most flavorful tender steak? ›

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

What is the best cut of steak to pan sear? ›

1. Buy the best steak for pan-searing. The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. Thicker cuts like a New York strip steak or a boneless rib-eye work best for this method.

Is NY strip better than ribeye? ›

And speaking of flavor, the fat marbling in the Ribeye makes it slightly richer and more tender than the New York Strip, which has a tighter texture. This causes the Strip to have more of the signature steak “chew,” as opposed to the Ribeye, which is smoother.

Whats better NY Strip or ribeye? ›

The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. The New York Strip has a thick band of fat running down one side that you can't really eat. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture.

Why do chefs put butter on steak? ›

Why do people put butter on steak? Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.

Why do chefs cook steak in butter? ›

Butter on steak

Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.

What steak is as good as ribeye? ›

Few steaks come close to the flavors and tenderness of top cuts of steak like the ribeye and filet mignon. Ribeye has long been known to steak lovers as the epitome of steak flavor they crave. The filet mignon is one of the most tender cuts you'll sink your teeth into.

What is the cheaper version of ribeye steak? ›

Chuck Eye. A chuck eye steak looks and tastes similar to a ribeye, but it's one of the cheaper ones to find in the supermarket.

What steak is closest to ribeye? ›

Chuck-Eye Steak

This steak is basically a ribeye. In fact, it's often called the “poor man's ribeye.” It comes from the same part of the cow as the prize ribeye, but it's cut thinner so butchers can get an extra piece to sell. Cook chuck-eye steaks just like you would a real ribeye.

What is the cheapest meal I can make? ›

Meals to Make When You Have No Money
  • 1.) Peanut butter and jelly sandwiches. This one's a bit obvious, but PB&J is a classic staple and a REALLY simple meal. ...
  • 2.) Pasta and jarred sauce. ...
  • 3.) Bean and cheese burritos. ...
  • 4.) Pancakes/waffles. ...
  • 5.) Grilled cheese sandwiches. ...
  • 6.) Chili cheese dogs. ...
  • 7.) Sloppy Joes. ...
  • 8.) Goulash.
27 Oct 2021

Will beef prices drop in 2022? ›

The cattle price forecast for fourth-quarter 2022 is adjusted higher, mainly on current price strength and a stronger anticipated pace of fed cattle slaughter. Calf prices are lowered for 2022 as feed prices are projected higher. Record exports in August were above expectations, raising the 2022 forecast.

What is cheaper chicken or beef? ›

Chicken is one of the cheapest meats on the market and it comes in a lot of different cuts. Meat cuts like pork shoulder and ground beef are also more affordable, but you can find quite a few meat options at decent prices if you know the tricks.

Is flank or skirt steak better? ›

Skirt steak has more fat, making it taste even richer and juicier than flank steak. It also has more connective tissue. Flank steak is thicker and wider than skirt steak and a little easier to find in stores.

Why is top round steak cheap? ›

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

What part of the cow does oyster steak come from? ›

Oyster blade beef is a cut of beef from the shoulder. It is a flavourful cut that is quite tough, due to gristle, which lends itself to incredible succulence when properly cooked.

What steak is good but not expensive? ›

There's going to be more to explore. Ask the butcher behind the counter for a cheap cut, and you'll hear about oyster steaks, Denver steaks, the shoulder tender, the tri-tip, or the culotte. These are all great, cheap steaks, with fat structures and textures you might not be familiar with.

Is ribeye cheaper than strip? ›

On average, expect to pay between $10 and $15 per pound for a New York strip, similar to Porterhouse steak, and closer to $12 to $16 per pound for a ribeye. It's not a huge difference, but the savings can stack up when you're buying steak dinner for the family.

How do you eat steak on a budget? ›

The five best cuts of steak to buy when you're on a budget are: boneless sirloin, skirt steak, hanger steak, shoulder steak and flat iron steak. Read on for Rachael's tips on how to cook each cut, what to pair it with and more. Cook your boneless sirloin and skirt steak on a broiler pan.

What steak is like a ribeye but cheaper? ›

Chuck Eye. A chuck eye steak looks and tastes similar to a ribeye, but it's one of the cheaper ones to find in the supermarket.

What are the top two steaks with the highest value? ›

Most Expensive Steak Cuts To Order Online
  • The New York Strip – $20-30 per pound. Perhaps one of the most common, yet tastiest, strips of meats available on the market. ...
  • Filet Mignon – $ $30 per pound. ...
  • American Wagyu Beef – $150 to $300 per pound. ...
  • Japanese Wagyu Beef – $300 per pound. ...
  • Japanese Kobe Beef – $300 per pound.
16 Sept 2020

What is the cheapest grade of beef? ›

There are eight different USDA beef grades: prime, choice, select, standard, commercial, utility, cutter and canner. Prime being the highest beef quality and canner being the lowest.

What is a good substitute for ribeye steak? ›

Ribeye Steak Substitutes: You have several options here. A New York strip steak is a good choice because it has a similar level of marbling. If you want to take your steak to the next level, choose a Porterhouse or T-bone steak, which is a strip steak that also contains the tenderloin.

Which is better T-bone or ribeye? ›

Both cuts are outstanding and worth trying. Choose ribeye if you prefer a more flavorful steak with higher fat content. Choose T-Bone if you want two cuts in one steak with different flavors (A very tender portion of tenderloin filet and a beefy flavor new york strip).

What is the most tender steak to order at a restaurant? ›

1. Filet Mignon: The King Of Tenderness. Filet mignon is often called the “King” of steaks by top chefs around the world. It's not because it's the largest steak cut (quite the opposite actually), but it is because it is the tenderest steak you will ever have the pleasure to eat.

How can I live on $20 a week for food? ›

Shopping List for $20 Broke-Person Meal Plan
  1. 1 loaf of bread, $1.
  2. 1 (16-slice) pack cheese, $1.
  3. 1 (16-oz) pack spaghetti noodles, $1.
  4. 1 head Iceberg lettuce, $1.
  5. 2 Roma tomatoes, $1.
  6. 1 lb ground beef, $3.
  7. 1/4 lb thin-sliced deli ham, $2.
  8. 1 box mashed potato flakes, $1.
19 May 2020

What is the cheapest food to survive on? ›

Canned foods are almost always cheaper than the fresh produce.
Here's a shopping list of healthy but relatively cheap foods that you may want to consider putting in your shopping cart.
  • Apples.
  • Bananas.
  • Beans.
  • Brown rice.
  • Chicken.
  • Chuck roast.
  • Corn tortillas.
  • Eggs.

What is the easiest to eat steak? ›

Closest answer to the question is ribs, which have nice layers of fat & muscles, plus the meat is tasty and less chewy.

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