As beef prices rise, embrace the less common—and less expensive—cuts.
September 29, 2015
1 of 6Photo: Jennifer Causey
London Broil with Mushroom Sauce
Beef prices are at an all-time high, thanks to droughts in the Midwest, a record shortage of cattle, and an increase in demand. Instead of kicking beef off the plate entirely, we've transformed the tougher, less expensive cuts into incredibly rich, meltingly tender mains.
First up is our London Broil with Mushroom Sauce. London broil actually refers to a cooking method rather than the specific cut (top round or flank steak). The unique wire rack technique in step 4 allows air to circulate and promotes browning on both sides of the steak.
$2.84 per serving
2 of 6Photo: Jennifer Causey
Beer-Braised Top Blade Roast
Slow braising blade roast in a Dutch oven as we've done in this recipe keeps the meat moist and tender. You can also cook this roast in a slow cooker. After adding the stock, transfer to a 6-quart electric slow cooker, and cook on LOW for about 8 hours.
$2.35 per serving
3 of 6Photo: Jennifer Causey
Mojo Flat Iron Steak
The ultratender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks—butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut.
$3.62 per serving
4 of 6Photo: Jennifer Causey
Short Rib and Tomato Ragout
The short rib bones add incredible flavor to this ragout as the meat breaks down.
$1.79 per serving
5 of 6Photo: Jennifer Causey
Sirloin and Parmesan Meat Loaf
For even shaping, use a loaf pan as a mold to shape the meat loaf; then invert onto the baking sheet.
$2.39 per serving
6 of 6Photo: Jennifer Causey
Chicago-Style Italian Beef Hoagies
Chuck roast translates to big flavor when braised until tender. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2½ hours, turning once after 1 hour.