In terms of micronutrients you can do very well on non-pastured meat. On paper it doesn't look much different to pastured meat in these terms, but it would be very worrying if the difference were as extreme as for eggs. The omega 3/6 difference will be very extreme (and in my view, sub-optimal even in grass-fed meat), but I balance this out, formerly, by eating as much tinned sardines/salmon (cheap staples) as meat and now with fish oil.
For general micronutrients, you're really just looking at getting enough cheap meat and vegetables; you can't eat that much protein or that much bulky veg, so that's an upper limit on your costs. The important thing is to focus on covering these nutritional bases and then getting all the rest of your calories from fat, which is as cheap per calorie as it gets. My present staples are 0.5kg+ of very cheap minced meat (£1.99/kg) per day, a can of spinach and calories from pure fat. (My butter is pastured, but is still as cheap as the cheapest starch per calorie). Basic formula, find the cheapest muscle meat, find a cheap source of vegetables that cover a lot of nutritional bases (spinach, crucifers etc) and get calories from fat.
Also I'd look closely at the actual costs of things for what you're getting, they can be quite counter-intuitive. Here, joints of meat are regularly half the price of other meats for protein/calories, but look expensive and are perceived as such (they're actually cheaper than tinned sardines). Ditto, I used to buy lots of eggs, assuming they were cheaper than meat, but it turned out I was better off cooking an entire beef joint.
Naturally any offal you can find/stomach will be incredibly cheap, kidneys stewed with whatever vegetables I have to hand are a regular staple and liver is pretty much the cheapest and most nutritious thing there is.