5 Cheap Beef Cuts So Good You'll Swear Off Ribeye 5 Cheap Beef Cuts So Good You'll Swear Off Ribeye

5 Cheap Beef Cuts So Good You'll Swear Off Ribeye

Say Bye-Bye To Ribeye!

Ribeye steaks sure are tasty, but boy can they do a number on your wallet! These 5 savory cuts of beef not only come in at a much lower price tag, but they taste just as good, if not better than Ribeye! 

Chuck Steak

Chuck Steak comes from the shoulder, or chuck– this is located right beside the ribeye. This means it has all the same delicious flavors a ribeye has, but it can be purchased at a much lower price tag. 

Because they're so similar, you can easily cook chuck steaks the same as you would a ribeye. Just make sure to keep an eye out for bones!

 

Flat Iron Steak

Flat Iron

Also in the shoulder, you’ll find a fine steak that sits on the cow’s shoulder blades, called the Flat Iron. A Flat Iron steak is actually one of two different muscles connected by a thick line of gristle. The gristle is then often cut away to produce two separate pieces.

Flat iron steaks taste and behave similarly to flank steak. Because flank steaks are so tender, you don't need to do too much to them! Simply toss of the grill season with Schultz's Gourmet Seasoning & Rub! Perfect for salads, tacos, or fajitas!

Chuck-Eye

Not to be confused with Chuck Steak, a Chuck-Eye is so similar to a ribeye,  it’s often called the “poor man’s ribeye.” Coming form the same part of the cow as a ribeye, a Chuck-Eye is cut slightly thinner. 

Cook Chuck-Eye steaks just like you would a real ribeye, a quick simple sear to form a crust and cook until desired doneness. Because the flavor is so similar to ribeye, and super delicious, you don't need to do much other than season with a little salt and pepper, or baste in a pan with butter! 

Petite Tender

A Petite Tender, is essentially a cheaper version of a hanger steak. This cut of beef is lean, full of flavor and super tender, so much so that it acts like a filet mignon.  Cut it into medallions and sear like filet mignon steaks, or sear the outside in a high-heat skillet and roast until medium-rare.

 

Tri-Tip

Tri-Tip Sirloin Steak

Tri-Tip Sirloin Steaks come from triangle-shaped (thus aptly named Tri-Tip) muscle at the bottom of the sirloin. While the size of Tri-Tips is typically pretty inconsistent, which can turn many steak lovers away,  it is still a beautiful (and delicious) cut of beef. The tri-tip sirloin steak is best cooked to medium, to make it more tender. To really fill your steak with flavor we recommend marinating for several hours before you head to the grill! 

Comments

  • Thank you
    We live beef but we eat it sparingly.
    I have often read/heard about this cuts

    Posted by Linda A S Childs on February 24, 2021

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