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Home Cooking

Cheap yet good cuts of meat

MVNYC | Nov 20, 200912:19 PM     122

A post in another thread got me thinking. It basically said that they were served cheap cuts of chicken meaning dark meat. So while this would be true in the USA it would not be true in many other parts of the world. The price of the cut is not always indicative of superior quality it merely reflects the popularity of the cut and the demand for it. This works out for me quite well as I prefer dark meat to white.

So my question is this, what other cuts do people like that are relatively cheap compared with other parts of the animal yet provide maximum flavour. For example liver is always cheap but it makes for a good meal if cooked properly. Skirt steak used to be cheap before the fajita craze hit in the mid 1980s. Short ribs done right blow a filet mignon out of the water taste wise and are a fraction of the cost.

I don't want to limit this to just cuts of the animal but animals themselves. For example sometimes medium sized shrimp have a better texture and taste compared to their larger cousins yet are cheaper per pound.

While there are some things that I feel are really good and justify the cost there are other times where the cheaper alternative may be better. What out there am I missing?

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