We all want the best value when we grocery shop and when it comes to saving a buck at the butcher, there’s no one better to give advice than master butcher and author of The Everyday Meat Guide, Ray Venezia. Here are his favorite cuts to consider this fall that will help beef up your grocery list without busting your budget.
This is one of the very best items to buy in the fall and winter, says Venezia. Why? It’s all about supply and demand. Flank steak comes from the loin, which is also where you get filet mignon. “With higher demand for filet as you move toward the holidays, there’s a lot of leftover flank steak,” he explains. Plus people, think of it for grilling in the summer (which is why it’s more pricey then), but not as much in the fall and winter, but it’s just as good stuffed and roasted.
Watch the video above to hear his tips on how to pick out the best flank steak at the store.
Short ribs are not only a good value, but they’re also perfect for when everyone is back to school and work because they do great in a slow cooker, says Venezia. Again, you’ll see these on sale a lot because of the high demand on brisket and beef ribs during the fall and winter holiday season, he explains.
Find out exactly what color the best short ribs are in the video.
“Get this any time your store is having a sale because it’s the most versatile cut of meat there is, it’s easy to cook, and it keeps well in the freezer,” advises Venezia. The tenderloin and the more popular and in demand center cut both come from the loin region. So, in order to get the center on the shelves, the tenderloin is just left over, he explains. You can just cook it in a pan on the stove or roast it in the oven and it’s easy to do more than one in the same pan if you’re feeding a crowd.
Watch the video get his tips for choosing the leanest, sweetest tenderloin in the store.
The loin lamb chop is like lamb version of a T-bone and porterhouse steaks, says Venezia. This time of year, and especially as we head towards the holidays, there’s a huge demand on racks of lamb, and for every rack, there’s lots of loin left over going on sale, he explains. “You can grill or broil these, and mint is a classic combination for lamb, but rather than mint jelly, I like to make a mint chimichurri.”
Find out how thick Venezia likes his lamb chops in the video.
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