As inflation raises meat prices, butchers recommend lesser-known cuts to reduce grocery costs. Beef, lamb, and chicken alternatives are highlighted.
The Cost of Meat is Rising
Recent CPI data shows beef and veal prices up 11.8% and lamb up 15.5% over the past year, prompting consumers to seek cost-saving measures.
Butchers’ Guide to Budget-Friendly Cuts
Beef Cuts
- Flat iron from the oyster blade is the second most tender cut.
- Bavette (flank) is a versatile option for steaks and marinades.
- Chuck serves as a budget substitute for brisket in slow cooking.
Lamb Cuts
- Neck is cheaper than shanks for slow cooking.
- Mutton offers rich flavor for curries but is less available.
- Shoulder may have higher waste than leg.
Chicken Cuts
- Thigh is preferred over breast for moistness.
- Maryland (thigh-drumstick) and tenderloins are cheaper options.
Key Tip: Butchers allow portion control and offer advice; consumers should ask butchers for suitable cuts.
Expert Perspectives
- Butcher Alison Meagher: "Education on secondary cuts is key; they are not lower quality."
- Butcher Tom Randolph: "Flat iron is cost-effective and tender; lamb prices have doubled in four years."