While a super special occasion might merit the dozens of dollars per pound that you’ll spend on top-shelf noisette roasts or chateaubriand, everyday cooking calls for less-expensive cuts.
But as every butcher knows, it’s the less-expensive cuts that, with care and craftiness in the kitchen, actually taste the best.
Don’t skimp on quality; we still suggest buying your meat wrapped in paper from the butcher rather than choosing a shrink-wrapped slab from a chilled display case. Just choose a cheaper cut. Think shoulders, stew meats, and legs rather than loins and breasts.
In general, cheaper cuts are tougher, with more connective tissue. Make them tender by cooking them slowly, gently and with a modest amount of heat. — Tucker Shaw
Try some of these recipes, below right.
