Want beef but on the cheap. Here’s what to try and how to make it delicious.

As we continue our exploration of Cheap Eats here at 205focus.com, we find ourselves tackling a meaty question: Is it actually possible to find a budget-friendly cut of beef?

The answer is complicated. If your definition of 'cheap' is anything under premium prices, the market is tough. Personally, I find ribeye steaks and prime rib strictly reserved for milestone anniversaries or birthdays at this point. However, my passion for a good cut of cow hasn't faded, so I have had to get creative. The secret to eating well on a budget isn't just about switching to ground beef; it is about stepping out of your culinary comfort zone and mastering new techniques.

Understanding Beef Grades

To master budget beef, you first need to understand the labels. According to the United States Department of Agriculture, beef is classified as follows:

• Prime: The gold standard, heavily marbled and usually found in top-tier restaurants.
• Choice: High-quality, widely available in grocery stores with solid marbling.
• Select: A leaner option with less marbling, ideal for braising and roasting.
• Standard: The most affordable tier, often sold as store-brand or ungraded meat.

For this guide, we are effectively removing 'Prime' from the rotation. I checked prices recently for research, and you simply cannot find those high-end cuts for less than $20 a pound. Instead, let's look at more economical alternatives and the cooking styles that make them shine.

Mastering the London Broil

A common misconception is that London Broil is a specific cut of meat. In reality, it is a method. By marinating cuts like flank steak or top round for several hours, broiling or grilling them, and then slicing thinly against the grain, you can transform a cheaper piece of meat into something tender and flavorful. For an easy way to get started, check out this recipe from Allrecipes.com.

Slow Cooker Savvy

If you want to save money, let the slow cooker do the heavy lifting. Cuts like bottom round thrive with long, slow, moist cooking. One of my personal favorites is a simple French Dip. By trimming the fat, adding broth, onion soup mix, Italian seasoning, and garlic powder, you can create a restaurant-quality meal. Simmer on low for 8-10 hours, then serve the shredded beef on rolls with warm, seasoned juices and melted cheese.

The Return of Cube Steak

Cube steak—also known as minute steak—is an underrated gem. It’s simply beef that has been mechanically tenderized, often using eye of round, chuck, or sirloin. For an easy, comforting dinner, try this method from Taste of Home that puts the slow cooker back to work. Simply dredge the steaks in flour, sear them in a skillet until browned, and move them to the slow cooker with onions and water. After eight hours, stir in some gravy mix, cook for an additional 30 minutes, and serve over a hearty bed of mashed potatoes or noodles.