A few tips for the everyday home cook that I'm already aware of that some may not be:
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Can buy a half/whole pork loin from a supermarket/sams/costco, and ask the butcher to cut all or some of it into chops. Sometimes I'll have them do half as butterfly chops, and half as a roast, and sometimes all chops. Can also do this at home if you're so inclined. I like to glance at the packed chops and scoff at how most are OK paying twice what I paid for the same, damn, thing.
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Watch for local ads and buy what's on sale. This is really huge, and I base my weekly meal prep and dinners off what's on sale. It also diversify's the weekly menu naturally, as a lot of times you have to hit the internet to get recipe ideas.
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Manager's special - this requires popping into the store more regularly and hoping something's marked down. In my experience, it's usually not a huge savings, but good deals can be had.
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Larger quantities of ground beef. I typically buy 10+ lbs at a time at a local butcher, which is typically priced at $3/lb for 85/15.
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Cheaper cuts of steak (or lower grade, i.e. "Choice") using the room temp dry brine. Basically, get let's say a sirloin, and GENEROUSLY salt it with kosher salt, and allow to sit at room temp for an hour or more, depending on size. This pulls moisture out of the steak, and allows the salt to penetrate all the way through. After an hour or so, rinse the salt off under running water, dry thoroughly with paper towels, season modestly with salt, and cook in cast iron or on grill. Really takes a cheap steak to the next level.
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If cooking steak for a crowd, a chuck roast can be treated as a steak, for a fraction of the price, and way less effort. https://www.bonappetit.com/story/reverse-sear-chuck-steak
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I BBQ and about twice a year brisket goes on sale for $1.99/lb (I know this is the norm in Texas, but throughout the US, not always the case. Usually $5.99+). Stock up and freeze.
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Pork Shoulder also can be had for less than a $1/lb - stock up. Really good for pork steaks (it's a st.louis thing) and obviously pulled pork.
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Chicken thighs are cheap and awesome. Boneless skinless chicken thighs with fat trimmed, cooked to 185F+ yield are delicious. Even "White Meat" only people will agree.
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Challenge yourself to buy a cut of meat you've never bought before and make something awesome! Chicken feet, livers, chittlins...
What are some other meaty tips that I've missed, let's make a big list!
May 01, 2019 at 09:59AM
