What are some good and cheap-ish beef cuts that can be quickly seared and eaten medium rare?Food prices are going through the roof, I need to lower my standards.Pic related: yesterday asado, it was good but it’s too fat so not suitable for a regular consumption
>>22021877pork loin
flanken style ribs are trash
You eat the cheapest cut (except organs, why would you eat something elses tongues or cheeks if you wouldn't eat your own) and try it out. Sometimes it's a loss, but if you find something good, don't share it. chicken wings skyrocketed, thighs are going up now, it can happen to any meat
>>22021877Flank
>>22021917Thinly sliced and seared beef tongue is delicious. The only problem with tongue is that its a pain in the ass to prep, and also people think its gross for some reason. It's literally just a muscle. And you dont even est the part that touches grass and shit. It gets peeled off (thats what makes it such a bitch to prep)
>>22021917>if you wouldnt eat your ownbarring survival scenarios, i wouldnt eat my own arms, legs, or torso meat either
>>22021935>i wouldnt eat my own arms, legs, or torso meat eitherpeak tastelet take, my big and muscular legs would be a feast fit for a god
>>22021967Yeah, the god of bad taste
>>22021967ok Saturn
>>22021979>>22021984
>>22021877>>22021880Looks yummy OP, how'd you get such a good sear on it with the bones protruding like that? I was making T-Bone the other day and wasn't sure the best approach so I just threw it on the BBQ.
>>22021877But fat is exactly what you want. Price efficient calories at good taste as a bonus. Then don't eat everything at once but make slices and put them in sandwiches for the next day(s).
>>22021999Thanks.The bones are levelled with the meat when it’s raw, so it’s not a problem.I tossed them in my hot stainless steel skillet without anything added, so dry, and the rendered fat from the asado did its job. 3 minutes per side + 1 on the fat caps and you’re done.
>>22021934Tell me more about this.When I make tongue I put it in a pressure pot with veggies to make a stock and cook it for 1 hour + rest, then peel it and slice. Served with green sauce.Sometimes I broil it in the oven after brushing the slices with soy sauce Ps. Veal heart is where it’s at
>>22021935Lol I don't think that would help in survival scenarios
London broil
>>22021877hamburgers like $6/lb for the cheap stuff. beg for money in the parking lot till you have $6 for it.
>>22022310he picked them up when he left, and the wagie felt embarassed for their overblown emotional reaction
>>22022310
We just came off st patricks day where they were selling $1.99 lb. corned beef brisket. You didn't fill the freezer?
>>22021920That was before it got popular. Now flak is as much as strip.
>they don’t know about spider steakNormies have not got the memo on these yet, so keep it for you.
>>22021917>if you wouldn't eat your own
>>22021877shop at ethnic markets
>>22021877I'd honestly skip beef is price is a factor and go with pork.
>>22022047I don't know more about it to tell you. I dont like dealin' with the peelin' so i only eat it when i go to asian bbq joints. Yum yum yummy
>>22022471You fucked up, spider boy.
