What are cuts of meat that no one buys so is cheap but you can

>>9095301
>ox tails are cheap garbage stew meat
>hipsters start blogging about ox tails
>suddenly ox tails cost as much as good beef

If you discover some cheap food hack, never tell anyone, just like you should never have told anyone about adblock.

>>9095326
>it's not fair! I liked it before it was cool!
Fuck hipsters

Pork country ribs

>>9095301
Offal

Pork belly

>>9095301
i mean. chicken's pretty cheap?
10 lb bag of thigh/leg quarters are regularly 37 cents a lb around here.
pork bone-in sirloin chops were 97 cents a lb last week.

>>9095422

This.

>>9095331
It's not about being cool. It's about the price skyrocketing.
I used to get oxtail for free from my butcher and now it costs per pound as a decent cut of pure meat.

>>9095672
what the fug
my chicken is 6 bucks a pound, cheapest, for any standard part.

>>9095301
Chicken feet. Great for stocks or chinese dishes.

>>9095422
Obviously.

Chicken livers.

>>9095301
Hangar steak is occasionally really cheap

>>9095301

ham hocks, make yourself some pea and ham soup.

>>9095326

5 years ago pork ribs were sold literally for dogs here, $5 per kg. Then DUDE BBQ LMAO took off and now racks are individually packaged and push 30kg, making the boneless meat by weight to be $50kg. That's like mignon steak tier.

chicken feets. It's fucking delicious.

File: 1498253465830.jpg (367KB, 1450x1631px) Image search: [Google]

367KB, 1450x1631px

>>9095682
where the fuck do you live? Even that organic, no hormone/antibiotic, free range chicken doesn't cost that much.

Not from personal experience, but I hear cow tongue is really good, like it's pure meat, barely fatty. If you can get over the fact that it's the fucking tongue of a cow, it should be good. I can't, though, so I will never buy one, but if someone put it in front of me, I'd try it

>>9096127

I cook tongue fairly often. I mainly cook it mexican style and use it in tacos, but I've also done the French method as well.

It is a very flavorful cut of meat but sadly it's not all that cheap. Perhaps it used to be, but it's no bargain these days.

>>9096133
It's kinda cheap in europe, but I've never had the balls to try it out. Is the texture of the meat itself weird? I'm not really grossed out by meat, or preparing it, but the tongue is kinda offputting for me. I guess I could just cut of a thin slice at the top where the tastebuds are...

>>9096140
>Is the texture of the meat itself weird?

Nope, it's not much different than any other hardworking muscle like you would use for stew or braising.

The only thing about cooking tongue that's a bit weird is how you peel the skin off after cooking.

>>9096127
How is a cow tongue any worse than cow leg or cow rib? They're all parts of the dead body of a cow.
Or is it that you don't know where steak comes from, so you can't visualise said dead body?

>>9096140
>I guess I could just cut of a thin slice at the top where the tastebuds are...
As >>9096154 said, you remove the skin.
How can you prefer leather over muscle?

>>9096117
Not that anon, but I live in North Carolina and I recently bought a pound of free-range chicken thighs for a little more than 5 dollars.

>>9096117
>>9096448
Maryland fag here, chicken is usually $1.29-$2.00 a pound here. Our state gives massive subsidies to the poultry industry.

File: meteloaf muffins.jpg (121KB, 1024x793px) Image search: [Google]

121KB, 1024x793px

How has no one mentioned heart?

>>9096549

I considered it, but in my area it's more expensive than many other cuts of beef so I don't think of it is a super cheap cut.

Now chicken hearts are very cheap, but beef? Nope.

>>9096557
You can save a surprising amount of dosh per pound by buying whole heart, as opposed to trimmed or sliced. Granted you'll end up trimming a lot more yourself, but still.

Chicken hearts are also good, though. As are gizzards.

Oh, and unrelated, but don't forget turkey necks for another cheap option.

>>9096604
>You can save a surprising amount of dosh per pound by buying whole heart

That's exactly what I was referring to. I've never seen it for sale sliced or trimmed. It's fairly expensive here. I guess it's marketed as some kind of gourmet thing?

>>9096133
What does tongue taste like? I've been told it tastes a bit like liver, is that true?

>>9096622

I don't think it tastes anything like liver. It's a muscle just like a steak or a roast is, not "organ meat".

>>9096622
The cow tongue I have had was just a mildly fatty piece of meat not too dissimilar to corned beef.

File: 18527640_808397035991595_5074909009511916919_n.jpg (21KB, 421x300px) Image search: [Google]

21KB, 421x300px

>>9095301
Beef:
Flat Iron, shank/shin, hanger, cheek
Pork:
Cheek, neck, chump
Lamb:
Breast, rump, shank

These are the ones I find are considerably less than other cuts, and work fantastically when done right. I recommend getting cheaper cuts from a nicer farm, and learning which are good for different dishes.
(sous vide is fun)
I will post a nice pig cheek recipe in a mo if anyone's interested

>>9096443
>How is a cow tongue any worse than cow leg or cow rib?
are you eating a cow or french kissing it?

>>9097016
Both.
Although, I prefer to kiss passionately before eating out a girl or an animal.

>>9095422
This one's guaranteed to not get popular.

>>9095301
Like any organ meat because most people wil go "ewwwww" and not buy it.

>>9095423
pork belly prices fluctuate a lot since it's use for bacon.

>>9095301
> Lamb neck. Best or scrag end
> Organs
> Skin
> Non-food-grade meat; just boil it down into stock and dehydrate it with salt.
> Bovril.
Skin a fancy cow for leather, remove the brain and spinal cord, throw the rest into a big industrial boiler until it turns into paste, and then dehydrate the paste, salt it and dehydrate it so it keeps, and put it into jars. Serve stirred into hot water so it's basically protein-rich beef tea.
> Industrial-scale anything
> Nearly-expired stuff at the supermarket
> Tongue
> Bones; crack them for the marrow.

>>9097204
>pork belly prices fluctuate a lot since it's use for bacon
No, you use back for bacon. That's why it's called 'back bacon'. Belly pork is belly pork; fatty and delicious.

>>9097211

>No, use use belly for bacon. That's why it's called "streaky bacon". Belly Pork is Belly Pork, the uncured version of what could become streaky bacon. And yes, it's fatty and delicious.

FTFY

>>9097211
Disgusting brit detected.

American bacon uses belly.
that's why it's better.

>>9097219
American here.

I wouldn't say that one is better than the other. Rather they're different things.

Streaky bacon / American bacon is great when you want to add fat to a very lean food. For example, barding a roast. Or if you just want to render out some fat to use for cooking the rest of your meal.

Back aka Canadian bacon is great for eating as-is.

>>9095807
This

>>9097025
it looks like we got us a classy fucking gentleman here.

>>9095301
Pic related isn't always cheap but it's always undervalued. It's god-tier cut for grilling.

File: Picanha.jpg (55KB, 792x397px) Image search: [Google]

55KB, 792x397px

>>9097252
forgot the fucking pic.

>>9095301
butcher's steak/hangers steak

>>9095331
Fuck you, I remember buying pig cheeks for 1/4 of the price of good pork. now it's the same price.

>>9096452
I gotta admit, I'm jelly. The regular chilen thighs were only a dollar cheaper per poind than the cage-free ones.

File: hqdefault.jpg (15KB, 480x360px) Image search: [Google]

15KB, 480x360px

We cook comething called "huatía" here, basically just cow head and potatoes burried in the ground. Alternatively, most markets around here sell "cachetito" (beek cheeks) and its dirt cheap.

>>9097237
I agree. I cure both belly and loin for bacon. Sometimes you want the bacon flavor without as much fat. It acts more like a lean ham when sliced thin for sandwiches, deviled or salad spread. Plus for seasoning cabbage, beans, etc., I like loin bacon better. Still like belly bacon for the classic BLT and breakfast with eggs.

>>9097044
no lie i saw tripe the other day packaged with fancy hispanic stickers selling for 4 dollars a pound

it made me sad and angry

>>9097563
I used to buy beef tongues for tacos and other foods. I'd pay like $10-12 for a tongue, which is pretty big and feeds quite a lot of people.

Now it's like fucking $20-25. I never buy it any more because I can get cheaper cuts or if I'm spending this much I'd rather get a leg of lamb.

>>9097211
Fuck back off to your island with your shitty loin bacon

>>9095331
Dumbass

>>9095301
chicken thighs are 59 cents a pound frozen where I live. breasts are like 5.99

thanks white women

>>9095301
I buy a lot of beef roasts and pork roasts. They are generally like 10$ and are great for making everything from stews, chilies, stir fry, or even making your own ground beef. Also chicken thighs will generally be like $2 a pound and whole uncooked chicken for like $5.

>>9095331
I used to buy oxtail at $3 per package, now it's fucking $12-$15. So shut the fuck up, faggot

Cut whatever you want.

Sous vide ftw.

File: 20170214_220423-1769x1307.jpg (548KB, 1769x1307px) Image search: [Google]

548KB, 1769x1307px

>>9095735
This

File: 20170225_174655-2016x1512.jpg (2MB, 2016x1512px) Image search: [Google]

2MB, 2016x1512px

I keep thinking those darn hipsters are going to jack up the price of chicken hearts, what with the churrascurias serving them and all. Maybe it will never happen, and that's fine by me

>>9095301
chicken thighs are pretty damn cheap and the best cut of chicken imho.
if you wanna go nigger cheap pork neck bones. they are fuckin dank as hell braise that shit with cajun spices and rice and potatoes and shit

>>9096779
gib recipe pls

>>9098031
I have been eating chicken hearts all my life but only in one dish. My father has always added chicken hearts and gizzards to his chicken soups. I should get some to grill one day.

Buy pork and beef from the butcher whole "in the bag". I get chuck that way. It cuts the price down significanlty. You can get beef tenderloin steaks for $18.00 lb or you can get whole beef tenderloin for $12.00 lb in the bag. There are tons of YouTube videos on trimming your own meat too.

>>9095301
My brother and I used to survive off of brauts and Italian sausages because they were always on sale at ralphs

>>9098047
>chicken thighs are pretty damn cheap and the best cut of chicken imho.
This.
I switch breasts for thighs whenever a recipe calls for it. My family always wonders why the food tastes better than usual when I cook. I always buy the skin on and bone in because it's cheaper. I just debone the chicken and render the fat and save the bone for stock.

>>9095301
Pig rectums and bull dicks. You should eat a bag of them both, OP.

File: 1498349698878s.jpg (2KB, 93x125px) Image search: [Google]

2KB, 93x125px

>>9098201
Pig cheeks, cider, potatoes
500g pork cheek
One potato per cheek (Roosters are good)
Lavender, sage (Fresh of course, ideally from your garden)
Two medium carrots
Pork stock
Allspice
Dry single varietal cider of choice
Glass of whisky (I used the 14yo Arran)

For the cheeks
Cook sous vide at 68c in the cider with the herbs for 6-7 hours, or until beginning to fall apart (cooking times vary a little depending on the age and quality of pork)
Remove from the bag, and use the remaining liquid for the potatoes
Dehydrate the sage
Before serving, sear them off in a cast iron pan

For the fondant potatoes
Slice lengthwise two parallel sides from the potatoes, so they have even heights (alternatively cut cubes, which look better, but are more difficult)
Brown both sides fully in your choice of oil (you want them very crispy, almost black)
Cover in pork stock and the liquid from the cheeks, add allspice, cover before cooking off till the inside is fluffy (about 30 minutes, generally when the liquid has cooked off)

For the Carrots
Cook heritage carrots of your choice (from your garden perhaps) in the whisky and a little butter for 20 minutes at 60c in a sous vide, before pureeing in a food processor

Plating
Place the potatoes, three per plate, and sit the cheeks atop them, and the sage crisp atop those
Snail the carrot sauce around the dish, and place the tops of the carrots at the edges

this is a slightly bastardised version of the slightly more complex version I normally run, but is fucking delicious and takes the classic sage/apple/pork combination in a nice direction. Your choice of cider and source of ingredients will make/break this, but as with most dishes based around sous vide, is pretty foolproof
i have a fair fucking few dishes featuring offal and cheap cuts in my book if anyone wants me to type up a few?

>>9095326
This. I used to love making an oxtail stew in my slow cooker then it got trendy and that recipe's out the window.
>>9095331
nice b8

>>9096549
Fucking this. I used to be able to get two lamb hearts for £1 at my supermarket I just sliced it and fried it for breakfast it was never disappointing

File: italiancooking_ossobucco.jpg.rend.hgtvcom.616.462.jpg (42KB, 616x462px) Image search: [Google]

42KB, 616x462px

>>9095301
ossobuco

>>9095332
this, sometimes as cheap as 1.49/lbs. good eats but takes a long time to cook.

>>9101254
sounds actually pretty good, ill remember this the next time I go shopping

So are there any cheap supermarket cuts that are still good and haven't had their price inflated by trends?

File: scr.exe.php.legit.steaminventory.scr.jpg.png.gif (2MB, 320x205px) Image search: [Google]

2MB, 320x205px

>>9097922

File: 1487005668398.jpg (259KB, 884x828px) Image search: [Google]

259KB, 884x828px

hanger steak. It's not as cheap as, say, liver, but its cheap for steak, and if you cut out that inedible piece of connective tissue in the center, its really good for the price.

File: 20170214_220609-1769x1259.jpg (483KB, 1769x1259px) Image search: [Google]

483KB, 1769x1259px

>>9102332

>>9102422
what i never got about chicken feet is how do you get any nutrition from them? arent they just skin, claw and bones?

>>9095677
>>9097313
>>9097623
>>9097675
>>9101426
So are you salties buttmad ethnics or hipsters in denial?

>>9102422
>actually eating them
dude what, ive only ever used them in broths for that sweet sweet gelatin

Is there a place that sells chicken skin? Do ppl buy just the skin? Where does all that breast skin go?

The best part of eating chicken is the skin. At KFC that's all I eat. Breaded or battered and fried is yummy. Even Just grilled with some seasoning.

>>9096127
I ate Vitel Tone made with cow tongue and it was quite good.

Meat the CHUCK EYE STEAK. Its the prize that lies between the Ribeye and Chuck. AVG 3.95 US per pound.

File: chuck.jpg (6KB, 224x224px) Image search: [Google]

6KB, 224x224px

......MMMMMMMMM....

Chicken feet taste just like wings, you can get a pound for a dollar, you just gotta clean them first.
Flat iron steak is a brilliant cut of meat that gets sold for nothing because it never has beautiful marbling, and its easy to fuck up and overcook.

>>9098047
he's right you know

>>9096443
Personally I think cow tongue would be weird to eat because the texture of taste buds seems really odd.

>>9096549
Chicken heart is great, I bought some in bulk and fried them up pretty simply with salt, pepper, oil, etc. They made a pretty good snack for the next couple days, totally going to have to get them again.

>>9096779
Definitely interested, cheeks are a new addition to my repertoire that I'd definitely like to expand on.

>>9103090
You don't eat that part. It peels off like a skin. Properly cooked beef tongue tastes and feels a lot like pot roast.

>>9097922
Are those... maggots?

>>9103103
That actually makes a lot of sense.

Maybe I'll grab one next time i see it. What's a good price and how do you like to prepare it?

>>9102584
Maybe they're people who are frustrated that cheap meats they enjoyed became trendy and expensive.

>>9095331
Are butchers the OG hipsters?

File: thinking intensifies.jpg (8KB, 225x225px) Image search: [Google]

8KB, 225x225px

>>9103117
Why would a butcher be mad when more people realise how nice a cheap cut can be, increasing demand and so the price?

File: if you love it.jpg (60KB, 540x960px) Image search: [Google]

60KB, 540x960px

>>9095948

>>9103110
I cook it French style or google it yourself style.

>>9095326
what wrong with people that know adblock, I remember getting it and the guy would write you a letter of thanks for donating because he invested all his time into it, but now since its really popular he doesn't have to have tier rewards like its a kickstarter

>>9095326
this shits just bound to happen though especially in the age of the internet, like I don't think its just "oh this super famous youtuber is letting everyone know about oxtail!"

tons of young kids starting to live on their own will just google this shit "cheap meats" and figure it out, I don't think its a hip trendy thing people look for the cheap route especially in our economy

>>9095301

While, big cuts.

A whole chicken, not in parts.

A whole rib roast, not individual prime rib steaks.

Basically, go to where the cow is.

>>9103136
Top fuckin kek

>>9095672
>37 cents a lb
I don't want to eat that chicken...
image what this poor animal had to eat if the 'farmer' want to make money

>>9095948
>>9103136
I thought chicken feet were mostly scale and bone, really only useful for stock. How do you eat them?

>>9103861

They are mostly bone and connective tissue, but there is some meat on them. And the gelatinous chewy bits? Not so popular in the West, but highly prized in Asia.

You eat them just like you would eat wings. Nibble the meat off the bones.

>>9103853
it has less to do with the price, and more to do with it not going it waste. many people don't buy legs/thighs

>>9103893
>many people don't buy legs/thighs

I do not understand this at all. Thighs are juicier and (imo) tastier than breasts. Why the hell are they not as popular?

>>9103977

Some people are scared of dark meat.

>>9103983
/pol/, for example

>>9103893
Yeah, the cheapest cuts I run into, usually, are bone-in thighs. Honestly, though, I'm shit at deboning and usually just end up paying for deboned anyway, these days.

File: GBTReddit.jpg (141KB, 717x880px)

141KB, 717x880px

>>9101254
>Cook sous vide

Opinion and recipe discarded, memester.

>>9104012
Breddy gud

File: walmart laugh.jpg (32KB, 557x612px) Image search: [Google]

32KB, 557x612px

>>9104012

>>9103218
The price of ads lowered, as many "views" weren't viewed.
So websites relying on ads revenue had to plaster their sites with annoying ads, or block content if you don't turn of adblock.

>>9104342
We've all scene this image and we notice the laughing emote, what about the purple dude on the bottom lmao.

Whole duck.
Most of the time it's cheaper than chicken.

>>9104532

haha, I only noticed it when I posted it earlier

>>9102422
My Grandma makes these with curry. Only my Father, and Brothers like them. I refuse to let these get anywhere near my lips.

>>9102422

What's the texture even like? I imagine biting into it and simultaneously getting a wave of skin fat and numerous crunches of bone.

>>9102571
The skin is kinda chewy and pasty. It also has a small bit of cartilage. I'm pretty sure there's protein.

>>9105100
see>>9105102

>>9105102
>pretty sure

kek

>>9103218
Adblock doesn't always work now. Plus websites have either blocked you from viewing stuff if you have it or loaded up with a bunch of annoying ads.

File: pri_37915359-e1493370394556.jpg (113KB, 720x636px) Image search: [Google]

113KB, 720x636px

>>9095301
>pork steak 1.99lb average across the state
I've never checked but are pork steaks common or is it just a Midwest thing?

>>9102678
That is not a chuck, that's a ribeye. It's not even off the chuck end, for fuck's sake.

>>9105533
That is a really fucking fat baboon, jesus.

>>9105557
not chuck steak, a Chuck eye steak. Do you know the difference?

>>9095301
Chuck Eye steaks used to be one, but they've started gaining popularity. Cheaper, but incredibly tender and tasty.

>>9095807
i actually fucking love chicken livers
i have trouble with B12 so i try to eat a meal of these when i can, they're very very high in B12
they're best in stews imho

>>9105100
They're gelatinous. It's like sucking soft fat off of cartilage and bone