This site is best viewed using Mozilla Firefox browser.

Food & Drink

2011-12-27 14:15:42

Best value cuts of steak

Q: Can you tell me some budget options for steak?

A: It’s good for summer-time barbecues, and for hearty stick-to-your-bones winter meals. It’s a delicious treat, a savory splurge and it’s the one food that almost every carnivore (or omnivore) agrees to love. In Southeast Kansas it’s available a lot of ways – it is…The STEAK! We are all pretty conditioned to think of tenderloins, strip steaks and rib steaks as the primary options for steak, but there are many other tender and flavorful options. Here are a few budget friendly options that do not sacrifice quality for price: •Boneless blade steak- the blade is an often overlooked value. It is located in the chuck, or shoulder. In most cases meat from the chuck, although flavorful, is generally tough and best for braising or stewing. The blade is an exception to the rule and is quite tender. In fact, the boneless blade steak is cut from the exact same muscle as the premium rib eye steak. The only catch to this exceptional steak is that there is a seam of cartilage running through the center. •Thin flank steak- the thin flank is situated in the flank primal. This cut is perfect for slow grilling. •Tri tip steak - the tri tip comes from the bottom section of the sirloin. The tri-tip, a triangular end piece of the sirloin, is one of the most venerable cookout cuts there is, almost a cross between a steak and a roast. •Skirt steak- one of the most flavorful pieces of meat around but remember, skirt steak loves, and needs, intense heat. •Flat iron steak - we can thank the National Cattlemen’s Beef Association for funding research to make this flavor-packed, tender, economical steak available to us today. Developed by research teams at the Universities of Nebraska and Florida, the Flat Iron Steak is a hot menu item across the US. If you are unsure of how to cook a particular cut of meat, your butcher can help with plenty of tips!