You may be ignoring ideal steak cuts that cost much less and are of much better quality than traditional cuts.
Making a good steak doesn’t just depend on the right seasoning or doneness, you need to pay attention to some factors.
The secret, according to experienced butchers, is choosing cuts that combine flavor, texture and affordable price. With small changes in food, it is possible to guarantee succulent dishes full of flavor without weighing on your pocket.
6 meats that are the best options for steak and don’t cost much, according to butchers
1. Soft thigh
Soft, versatile and easy to prepare. It’s great grilled or in the pan, with a drizzle of olive oil and garlic. Its main characteristics are short and soft fibers, little fat and nerves.
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2. Duckling
One of the most used cuts in Brazilian homes. It has little fat and a firm texture, ideal for thin and quick steaks. It is known for being a lean, soft piece with low-fat soft fibers.
3. Rump
Balances flavor, versatility and juiciness. Although more valued, it is still a great cost-benefit option for tender steaks. It is located at the rear of the animal and has little fat in its structures. You can make it grilled, roasted, boiled, fried, steaks and stroganoff.
4. Hard thigh
When cut correctly and prepared at the right time, it surprises with its tenderness and striking flavor. It is a cut that comes from the hind part of the ox characterized by long and rigid fibers, with fat very concentrated on the outside. Requires longer preparation.
5. Bovine shoulder
It has long fibers and a more intense flavor. It’s perfect for steaks with onion or sauce. A succulent piece that comes straight from the front part of the beef, known for its long fibers and a layer of concentrated fat.
6. Beef chuck
One of the cheapest, lean, tender and tasty meats. It is excellent when made into thin, well-sealed strips. Famous for its versatility and has a good amount of streaky fat that melts during cooking.
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