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One of the least expensive cuts of beef that you’ll find in the meat aisle, chuck steak is often derided as the “poor man’s ribeye.” But when cooked right — a fast sear on a hot grill or ...
Although many think of this inexpensive cut of meat ($5.58 per pound on average) as a weeknight staple, a little extra work can transform humble ground beef into the star of the show.
Fire up the coals and start grilling — these budget cuts and clever, flavorful ideas for meat lovers won't disappoint.
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...
Not a steak, but rather a burger from ground beef made with onions, usually breadcrumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat. Steak tartare or tartar steak
As a whole cut of meat, the top blade usually weighs around two to three pounds; it usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling. In the North American Meat Processor meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak. [7]
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