Its winter, and the food prices are up…uh oh.. Here’s a quick article to help you save some money.

There are over 200 different meat cuts to choose from. Don’t get stuck on “premium cuts” or
whatever the latest trends would have you believe is the best. Save money and peace of mind
in knowing that the different lower-cost cuts will turn out just as well when prepared properly.

Identifying meat cuts on Special and knowing how to prepare them will not only add variety to
your menu at home, but save you money. Talk about a win-win.

Meat Specials, it should be noted, are merely a way to keep the supply of fresh meat moving.
Any cut that is more plentiful on a given day will usually be marked “special” and reduced in
price. This goes for any meats that may be approaching the markets “sell by date”, also any
cuts of meat that may have a poor reputation in an area may be reduced in price as well.

The following guide is compiled from Metropolitan Life Household Hints and Dollar Stretchers
Guide, published 1957, and will inform you what preparation methods work for various cuts of
Beef, Veal, Lamb, and Pork.

Beef: It’s what could be for dinner, if you want..

Broil or Pan-Broil: Club, T-Bone, porterhouse, sirloin, round steaks; ground beef patties,
hamburgers; rump roast, prime. “London” broil (don’t pan broil) flank steaks on pre heated
broiler pan, as close to heat as possible first having coated the meat on both sides with
softened butter or margarine) only long enough to sear the meat. Cut in thin, diagonal slices.

Roast: Standing or rolled rib roast, rump roast, if prime meat.

Braise: Chuck Roast, rump roast (both as pot roast), round steak, chick steak, flank steak (this
may also be scored, stuffed and baked), short ribs, liver.

Simmer: Brisket (corned beef, if cured), plate, all stew meat ( from chuck, flank, neck, brisket, or
heel of round), and all variety meats (heart, tongue, kidney, oxtail, sweet breads). To prepare
subsequently, braise all but tongue.

Sweet breads can be crumbled and baked or fried, or diced
and creamed.

Veal: Where there’s a Veal, there’s a way.

Broil or Pan Broil: Round steak, loin steak, loin chop, rib chop. Shoulder chops may be broiled,
pan-broiled, or braised.

Roast: Round Roast, rump roast, rib, breast (stuff rolled shoulder).

Simmer: Stewing veal (shank, breast, neck), skillet steak (shoulder).

Lamb: The Basic Cuts.

Broil or pan-broil: Leg steak, rib chop, loin chop, English lamb chop, Saratoga chop.

Roast: Leg (American or “Frenched”), loin end of leg, crown roast (rolled or straight), breast,
boneless rolled shoulder.

Braise: Leg, shoulder, neck.

Simmer: Stewing lamb (neck, shank;both also for broth).

Pork: All pork should be cooked well.

When really fresh , pork cuts are firm, fine-grained, grayish-pink in color, with a marble design
of fleck of fat. On the outside, it is uniformly covered with firm white fat. Bones are pinkish too,
and porous inside when sawed. But when you prepare fresh pork cuts they must be cooked until
thoroughly well done and no tinge of pink must remain.

Broil, pan-broil, or fry: Chops, ham, bacon, Canadian bacon, sausage, salt pork.

Roast: Loin roast, spareribs, fresh ham, whole tenderloin, fresh shoulder butt, fresh picnic
shoulder, whole shoulder, whole or half ham, Canadian bacon (whole or piece), smoked butt.

Braise: Shoulder, steak, rib chop, loin chop, tenderloin (whole or filet), spareribs

Simmer: Spareribs, boneless smoked butt, smoked picnic, ham shank, pig;s feet, hocks.

Conclusion: Save yourself some money, buy the Specials..

If you are buying from grocery stores, make the best of it. Find the best deals and pay no mind
to what the “best cuts” are. Use the information above to make the best of each cut and put your
hard earned money towards something else.

This information will help you navigate the market and meat counters and save you money, but
to really take control of the food you eat you will need to make the step towards self-sufficient
food production!

While meat production can seem daunting, producing eggs with chickens is a
great way to supply yourself with protein without having to buy eggs from the market! I hear
chickens also make pretty tasty meat…Here is an article outlining the best chicken for
homesteading!

Knowing how to prepare meat for eating is great, knowing how to store meat is just as
important. Make sure you know how to keep your meat as fresh as possible for as long as
possible! Here are 10 Tips for Storing Meat