I was raised to never eat red meat, just chicken and pork. I spent a few (terrible) years as a vegetarian. I love being Paleo but am having issues getting enough fat in my diet. I look at the beef in the grocery store and just feel overwhelmed! What are some inexpensive cuts of meat/steaks that are fairly versatile and easy to find?
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Chuck roast is good and relatively cheap. Easy way to do it:
Conversely, if you own a slow cooker, the directions are easier. 1. Put chuck roast and vegetables in slow cooker. 2. Add liquid. 3. Turn to low and wait 8 hours. Also, any leaner cuts (sirloin, tenderloin, NY Strip) can be handled much like one would cook a pork chop - I prefer them rare to medium depending on the cut. Melt some butter on it afterwards to add the healthy fats you want. Hope this helps! |
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If money is tight, ground beef is a great option. You can even get 100% grass-fed beef for relatively little money. My favorite things to do with it are 1) Fry it up with coconut oil and spices and then top with half an avocado and a fried egg for breakfast 2) Fry it up with coconut oil and then mix it into a salad with romaine, tomatoes, avocado, and whatever else you like in a salad 3) Eat it with sweet potatoes. YUMMM. I require a big, proteiny breakfast to get me going but I ate too much pork and need a break from it, so ground beef does the trick. |
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Do you have a slow-cooker? I like slow-cooked chuck roast or brisket. Any sort of seasonings, and liquid (stock, water, wine, coffee, whatever) about halfway up the side. If you cook it all day you'll have really tender meat with tons of flavor. Serve with whatever veggies you like. My favorite right now is leftover coffee + cinnamon + cumin + coriander + chilies. Also, stew meat is awesome. You can make chilies, European-flavored stews, or really anything cooked at a low temp for a few hours. |
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You might want to eat out the first few times to make sure you don't cook the meat poorly and reinforce your meat phobia. You know what's good on steak? Butter. |
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For inexpensive cuts, I second the advice for stews. I prefer beef shank for this and marinate the meat in wine overnight. Then find a recipe for beef bourguignon (Julia Child) and take your time. Stews are forgiving. |
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Lamb and goat curries. The meat is just a part of the spicy texture. |
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A good option, also, is to use meat as part of the dish and braise it with vegetables you enjoy. A chuck roast or steak works well for this, and it gives you a little more fat than some cuts. Cut the meat into chunks or buy it as stew meat. Brown it in a dry pan, add the veggies you enjoy--I like onions, garlic, carrots, mushrooms, green beans or broccoli, and let it simmer on low for an hour or two. You can add tomato if you like. |
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lololol at the tags.. I would answer but looks like a few people already got to it! Good luck. |
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Not sure this is entirely on topic, but here is a cheap way to turn economy cuts into primo eating.. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html we have tried this, (twice) once for steaks and once for 15 lbs of chuck roast; and it really works! freezer weight ziplocks will do the job, but the vacuum sealer really makes it easier to freeze portions afterward. 3 suggestions; 2 have a really good thermometer- we got by with a chef style 'instant' read, but the remote probe digital might work better when left in place, and 3 use the biggest cooler you can find; as the more water you have at temp, the fewer degrees you will lose per hour. (thermal reservoir) hope this helps, Betsy |
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