We’ve gathered a list for you of great-tasting (but sometimes overlooked) beef cuts that you’ll want to grill all season long.
Some of the most popular cuts for the grill are top loin (strip), flank and ribeye steak, which are steakhouse favorites that are full of flavor and have a great reputation. But what if you’re trying to grill on a budget? Don’t sacrifice flavor for other proteins! We have recipes and tips for choosing delicious beef cuts that won’t break the bank.
Looking for more beef cuts? Check out our Cuts page for beef on every budget.
This cut comes from the 5th rib of a cow, between the chuck and ribeye (hence the name). Chuck eye steaks are rich in flavor and balanced similarly to the ribeye, but costs less. There are only two per cow, so these might be a little tougher to find in the store. But they’re sure a treat when you do!
If you don’t think you’ve heard of this cut, think again! Also known as “fajita meat”, skirt steak is boneless and extremely flavorful. It could also benefit from a tenderizing marinade, so check out our tips below! To promote tenderness, carve diagonally across the grain into thin slices.
Flat Iron is the second most tender cut (after the tenderloin) and it’s budget- friendly! This cut comes from the Top Blade and it’s extremely tender, well-marbled and flavorful and great for grilling.
More Ways to Save on Beef:
- Consider the price per serving. If 1 lb. of ground beef costs $4.50, that works out to about $1.15 per serving. That’s a lot of satisfying nutrients for your dollar!
- Look in the meat case for family packs or bundles. If you can’t use it all for one meal, freeze it or use leftovers for sandwiches, salads or even stir-fry the next day!
- Go small. If you don’t need a pound of beef, don’t buy one! Instead, visit the meat counter to find perfectly portioned steaks and roasts.
- Buy larger cuts and slice your own. Slicing steaks at home can save you at least a dollar or two per pound. Freeze individually or serve when feeding your family.
- Hunt for bargains. Every week, your local grocers will offer specials on beef. Watch the weekly paper for coupons and deals. Don’t get the paper? Check out the store’s website, Facebook or Twitter.
- Ask for help. Talk to your neighborhood butcher or meat counter clerk for recommendations on how to get the most out of cuts.
- Using a tenderizing marinade can help improve tenderness or amplify the flavor of value cuts. If you already have a tender cut of beef, only 15 minutes to 2 hours of marinating time are required to add flavor. But, if tenderizing is also a goal, meat should soak in the liquid for at least 6 hours but no more than 24 hours — any longer and the muscle fibers break down too much and the texture becomes mushy.
Try these delicious recipes using budget-friendly cuts: