20 Ways to Make Cheap Cuts of Meat Taste Expensive
Explore 20 simple but effective ways to transform budget-friendly cuts of meat into rich, savory dishes that taste premium.
- Chris Graciano
- 5 min read
When cooking on a budget, making the most of an affordable piece of meat might seem challenging. However, it doesn’t mean you have to sacrifice quality. There are more than a handful of ways to enhance the flavor of your protein. This article explores 20 techniques to make even the cheapest cut of meat taste extraordinary.
1. Marinating
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When you want the meat to taste delicious, marinating it key. This process helps touch cuts become tender and adds another layer of flavor. You can opt for ingredients such as herbs, garlic, citrus, and vinegar to deepen the flavor profile.
2. Braising
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Braising is the method of cooking meat in liquid and in low heat for a long time. Depending on the cut and the kind of protein, it could take 45 minutes up to 8 hours. In doing so, it breaks down the fibers of even the most tough cuts and makes them extremely tender.
3. Slow Cooking
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Slow cooking allows inexpensive cuts to reach their full flavor potential, softening fibers and adding a juicy, rich taste. The difference between slow cooking and braising is that the latter involves browning the meat prior to cooking in a pot. Look for recipes like beef stew, pulled pork, and shredded beef, all perfect for a slow cooker.
4. Pressure Cooking
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Pressure cookers are a popular kitchen appliance that can tenderize even the toughest meats quickly, infusing flavor deep into each piece. Essentially, they are sealed off to ensure the steam cooks the food. Try adding enough liquid to cover the meat, and try adding spices to create a bold, intense taste.
5. Add Seasoning
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Seasoning meat is one of the fundamentals of adding flavor to your dish, but it’s often forgotten. A generous sprinkle of salt and pepper enhances the flavor and brings out the best in any cut of meat. You can also experiment with fresh herbs like rosemary or thyme, or bold spices like paprika and cumin.
6. Dry Aging at Home
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The process of dry aging involves storing meat in a controlled environment for an extended period of time, sometimes up to 8 weeks. It improves the flavor of meat by removing excess moisture and adds more texture. Try refrigerating beef uncovered for a few days.
7. Sous Vide Cooking
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Sous vide involves cooking meat in a vacuum-sealed bag in a water bath, keeping it tender and juicy. A simple sous vide immersion circulator can be found at reasonable prices and opens a world of tender meat possibilities.
8. Tenderizing
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Tenderizing meat makes use of the meat mallet. A few good hits would help break down the fibers, making it tender. Another way to tenderize meat is by seasoning its exterior with salt.
9. Butter Basting
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Butter brings richness and moisture, giving cheap cuts a more luxurious taste. Baste meat with butter in the pan near the end of cooking, adding herbs for an elevated taste.
10. Smoking the Meat
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The method of smoking the meat adds a unique flavor, perfect for turning inexpensive cuts into gourmet delights. If you don’t have a smoker, use a smoking pan or add liquid smoke to marinades for a similar effect.
11. Searing the Meat Properly
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It’s key to sear your meat the right way to lock in the flavor. Use a cast iron or a stainless steel skillet over high heat and cover it with oil. Doing so ensures you achieve that perfect crust. Cuts like chuck steak, ribeye, and skirt steak benefit from a well-executed sear.
12. Using Broth and Stock
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Cooking meat in broth adds a deep, savory taste that elevates any dish instantly. Use beef or vegetable stock instead of water when you’re slow-cooking or braising.
13. Cooking with Alcohol
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Alcohol releases additional flavors, transforming simple cuts into complex, flavorful dishes. Additionally, alcohol breaks down the muscle fibers of the meat, which makes it tender. Red wine works well with beef, while white wine or beer complements chicken and pork.
14. Infusing Fresh Herbs
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Fresh herbs lighten and balance the richness of cheaper cuts. Add herbs like basil, oregano, or parsley for a fresh pop of flavor.
15. Brining
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A simple brine of water, salt, and sugar is all you need to elevate the taste. This is because brining adds moisture and flavor, preventing meat from drying out during cooking.
16. Reverse Searing
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As the title suggests, reverse searing involves cooking the meat to perfection in an oven. Then, it’s transferred to a hot cast iron or skillet. It’s ideal for thicker cuts like chuck and rump steak.
17. Using Acidic Ingredients
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Try using acidic ingredients such as lemons, vinegar, and yogurt. The acidity helps tenderize the meat. However, don’t add too much because the acid could overpower the meat.
18. Velveting
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Velveting is a Chinese cooking technique that involves coating meat in a mixture of cornstarch, egg whites, and sometimes a little soy sauce. This process tenderizes the meat and keeps it moist while cooking. Thin cuts of meat like slices of beef or chicken breast benefit most from velveting, as it locks in moisture and creates a silky texture.
19. Cooking with Rendered Fat
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Rendered fat from bacon, duck, or beef adds a rich, luxurious flavor to inexpensive cuts. You can use it as a cooking medium or drizzle it over the meat after cooking. A small amount of rendered fat goes a long way, just a spoonful can add a decadent, gourmet touch to the dish.
20. Adding Caramelized Onions
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Caramelized onions add sweetness and depth, balancing the flavors of inexpensive cuts. They’re especially effective for rich, robust meats, as the sweetness contrasts with the savory notes. Serve the onions over or alongside the meat, or incorporate them into a sauce to add a layer of sweet, savory flavor that feels luxurious.