Everyone wants to save money on food by buying cheap meat Brisbane. However, there are many things that affect prices: location, sales, cut, season, transport, processing, demand, how the meat is cut and how convenient is it for consumers (whether it’s chopped for you) etc.
For
most housewives, however, getting the best for your money is always paramount,
especially if the alternatives are just as good as those considered the best or
top of the line.
Flavor
It
is true that expensive cuts are a lot tender than cheaper cuts, but cheaper
meat cuts tend to have more flavors. Cheaper cuts of meat actually win on two
counts: cost and taste.
Also, since they are less tender, you need to cook the cheap meat Brisbane cuts differently. Plainly, it is perfect then for your slow cooker.
Here are some meat cuts considered cheap meat Brisbane but are just as good as any. Some of them include methods on how to cook them to taste better than those considered expensive.
Chicken
All
of the cuts of chicken are cheap compared to beef, lamb and pork. However, the
cheapest chicken cuts are as follows.
Whole
chicken are great for roasting and then using the bones to make your own stock.
You can also cook your chicken in your slow cooker or maybe portion it yourself
into smaller cuts for other recipes.
Drumsticks
are also great for roasts, slow cooking, braising or frying. – Roast, slow cook, braise or fry. Try
marinating them before roasting.
Wings
are best for frying and not so bad when roasted. This is also perfect for
honey-soy roasting and great for barbecues. One tip: try out turkey instead of
chicken for a cheaper bird meat.
Beef
There
are so many names for the same cut of beef and it can be confusing at times. As
a rule of thumb, however, the cheaper beef cuts are usually from the tougher
muscles (shoulder or shin) but are best cooked long and slow.
The
frugal beef cuts are the chuck, blade and shoulder. Again, they are best when
cooked slow (casserole or beef pie). The steaks can also be barbecued and
pan-fried although care must be taken not to overcook them or they’ll dry out.
Flank steak / brisket
/ silverside / shin
The
flank steak or skirt is best when cooked quickly on high heat in the pan or in
the grill. They make amazing steak sandwiches. (You can marinate the steaks for
fajitas or stir fry.)
The
minute steak is like the flank steak. Cook them on a really hot grill (or pan)
for just a minute for tender steak.
Beef
brisket is best when slow-cooked, braised or smoked on the barbecue. The
silverside is best when poached. The silverside roast is cheaper than other
roasts, either roasted or braised. The skin (gravy beef) is also best when
cooked slow or braised and great for casseroles.
Lamb
The
shoulder (forequarter) is best slow-cooked, braised or slow roasted. The chops
can be pan fried, barbequed, grilled (broiled), braised (as in Irish stew) and
slow-cooked.
Slow-cooked
neck (scrag) stew is considered one of the favorites stews that are best
slow-cooked or braised.
