Fresh Cut Pork Chops - two 6 oz chops. Pasture-raised Chicken Wings - 1. Beef Ribeye Steak - 15 oz. Beef Petite Ribeye Steak - 8 oz. Petite NY Strip Steak - 8 oz. Pet Burger. Pastured Chicken Tenders - 0. Beef Short Ribs - 1 lb.

Ground Lamb - 1 lb. Boneless Pork Chops - four 4 oz chops. Anchor Salted Grass-Fed Butter - 1 lb. Beef Large NY Strip Steak - 14 oz. Read more. Ordering 15 pounds or more?

Your shipping's on us! Like pork shoulder, the secret to juicy and tender brisket is cooking low and slow. Beef brisket is the perfect slow cooker meat and given the time and attention it needs can be just as delicious as prime cuts.

As with chicken on the bone, beef and pork ribs inherit the juicy, rich flavour of delicious bone marrow as they cook. You can eat your ribs off the bone, enjoying the naturally sweet and succulent meat that's marbled with fat. Of course, ribs on the bone are famously cooked on the barbecue for that smokey and chargrilled flavour.

You can also cook your ribs in the oven or air fryer. Serve with a dollop of our Unsweetened BBQ sauce for a match made in meaty heaven.

Beef mince is one of the most versatile meats there is - you can use it to make anything from Bolognese and kebabs to homemade burgers and much more. It's also just as nutritious as other cuts of beef - providing a great source of protein, zinc, B12 and many other vitamins and minerals. Grass Fed beef mince is a little more expensive, but as ground beef is a bargain to start with - it's certainly worth the upgrade.

Skirt steak is taken from the underbelly of the cow. It's extremely good value for money and is actually the most popular meat used to make Cornish pasties! The secret to a well cooked skirt steak is to cook the meat no further than medium, which will avoid it becoming tough.

As opposed to conventional lamb neck, lamb scrag is taken from the top of the neck rather than lower down nearer the chest.

Again, scrag is one of the least expensive cuts of meat - but this does not mean that it lacks flavour. Last but not least, organ meats are perhaps the most affordable and the most nutritious, inexpensive meats of them all. From heart to liver and even kidneys, brains and intestines - organ meats, also known as offal, are classed as off-cuts and sold extremely cheaply.

We always like to champion organ meats as they're so nutrient-dense, but lots of people don't know where to start when it comes to preparing and cooking offal. Check out our recipe and article below to discover just how easy it is to start cooking with organ meats.

Cooking with less expensive cuts of meat requires a little more TLC to ensure a juicy, tender and flavoursome end result. Getting enough quality protein in your diet isn't always just about prime cuts of meat - you can get just as much taste, nutrition and satisfaction out of cheaper cuts.

Broadening your horizons with less expensive cuts of meat is a great way to save some of your hard-earned cash too. All information provided on our website and within our articles is simply information, opinion, anecdotal thoughts and experiences to provide you with the tools to thrive.

It is not intended to treat or diagnose symptoms and is definitely not intended to be misconstrued for medical advice. We always advise you seek the advice of a trained professional when implementing any changes to your lifestyle and dietary habits.

We do however recommend seeking the services of a trained professional who questions the conventional wisdom to enable you to become the best version of yourself.

DISCOVER NEW GRASS-FED GREATNESS: ORGANIC TALLOW Shop now. Search articles Search. Written by Hunter Gather. The price difference between various cuts of meat can be astounding - so here's how and why you should grab a meaty bargain next time you visit the supermarket!

You get what you pay for, right? However, some people might argue that eating meat is expensive. Pork Shoulder When it comes to cheap cuts of meat, it's hard to beat pork shoulder for value.

Beef Brisket Beef from the supermarket is usually always Grass Fed, so is a brilliant source of vital nutrients. Brisket is a cut of meat taken from the lower chest or breast of beef or veal.

Beef Mince Beef mince is one of the most versatile meats there is - you can use it to make anything from Bolognese and kebabs to homemade burgers and much more.

Skirt Steak Skirt steak is taken from the underbelly of the cow. You can also use a meat mallet to tenderise the meat and break down tough fibres before cooking.

In fact, scrag packs in the rich, tasty flavour of lamb that we all know and love. Cooked correctly, scrag is a great addition to stews and casseroles. Organ Meats Last but not least, organ meats are perhaps the most affordable and the most nutritious, inexpensive meats of them all.

Here are some golden rules to follow when cooking with cheaper cuts.

Shank is a great alternative to braising favorites like short ribs, which can get a little big for their britches Chicken Legs – $ per pound · Boneless, Skinless Chicken Breasts – $ per pound · Whole Chicken – $ per pound · Ground Beef – Whole Chicken · Beef and Pork Ribs · Hamburgers · Flat Steaks · Pork Shoulder · Brisket · Turkey · Lamb Breast and Ribs

Bargain Meat Selection - There are many economical beef cuts that can help you provide a healthy and balanced family meal without breaking the bank Shank is a great alternative to braising favorites like short ribs, which can get a little big for their britches Chicken Legs – $ per pound · Boneless, Skinless Chicken Breasts – $ per pound · Whole Chicken – $ per pound · Ground Beef – Whole Chicken · Beef and Pork Ribs · Hamburgers · Flat Steaks · Pork Shoulder · Brisket · Turkey · Lamb Breast and Ribs

Also known as: Pork collar Great if you love: Pork rib chop or loin. A cylindrical extension of the loin, the collar is most often seen cured in Italian salumi. But we think this supremely well-marbled cut is so much more versatile when fresh. Kept whole, it shines when marinated and grilled slowly to a juicy medium, but can also stand up to long, gentle braising; cut into steaks, it's great pan seared and then slowly brought up to temperature in a low oven.

Try it in: Habanero-Marinated Pork Chops with Mustard Greens Slaw. Found on the underside of the pig close to the belly, this lean, loose-grained cut is tasty and quick-cooking. It's the porcine answer to beef skirt steak, and you can prepare it basically the same way: Season with salt, sear it hard on both sides for a couple minutes, and slice it against the grain.

Fire up the grill—it's taco night! Try it in: Tecate Skirt-Steak Tacos. Also known as: Blade chop Great if you love: Lamb rib chops. Enter the shoulder chop, which is beautifully marbled, plenty tender, really flavorful and, like, half the price.

Weeknight lamb chops? Yes, please. Try it in: Mint and Cumin-Spiced Lamb Chops. Think of this cut as a lamb-ier oxtail—there's plenty of rich, well-marbled meat surrounding loads of collagen-rich bone and connective tissue, all of which slow-cooks to tender, lip-smacking perfection.

Perfect for braising, this bargain pick is the stuff of ragù dreams. Volume Discounts Taking advantage of our bulk meat discount programs is the best way for meat aficionados to play. Sort by: Featured Best selling Alphabetically, A-Z Alphabetically, Z-A Price, low to high Price, high to low Date, old to new Date, new to old Sort.

Beef Chuck Roast - 3 lbs. Sugar Free Pork Breakfast Sausage - 1 lb. Sugar Free Beef Franks - 6 franks 1 lb. Pasture-raised Chicken Drumsticks - 1. Fresh Cut Pork Chops - two 6 oz chops. Pasture-raised Chicken Wings - 1. Beef Ribeye Steak - 15 oz.

Beef Petite Ribeye Steak - 8 oz. I was visiting a friend in Canada some years ago, and he invited his friends to a BBQ.

We decided to cook Buttermilk Leg of Lamb. When the guests arrived they brought their own steaks, as is the Canadian custom. I marinated buttermilk, garlic, and rosemary with several legs of lamb I had butterflied. A situation in which you do not like something before tasting it.

This is a very affordable cut of meat. The Greek recipe kleftiko is one you have to try. It takes about 6 hours to prepare and cook, and it is fall-off-the-bone tender. Kleftiko is meant to be served with leg, but shoulder is even better. Lamb shanks are so delicious when slow-cooked in wine with tomatoes and herbs.

The breast of lamb is the same, anatomically, as the pork belly. It can be eaten boneless or bone-in.

Either way, it is delicious. It is inexpensive, full of flavour and easy to prepare. My favourite is to chop the breast into riblets, marinade in oil, garlic and rosemary, then roast for 45 minutes at C.

Like minced ground beef, minced lamb has hundreds of uses. They are so sweet and delicious. Gigot is a word we use in Ireland for blade chops.

Gigot is the French word for leg, so I do not know how it came to be used to describe a shoulder chop. Nevertheless, all countries and regions within countries have different names for meat cuts and it can be difficult to determine what a butcher in one country is describing if your terminology differs.

Pork has always been cheaper than beef or lamb. It costs less to raise pigs than cattle or sheep because they reach slaughter weight faster than those animals. Mind you, if you seek out some of the rarer free-range heritage breeds you can expect to pay a bit more. The shoulder of pork has to be the best value cut of meat in the world, bar none.

I bought one recently and slow cooked it until it fell off the bone. Three of us had dinner three days in a row from the shoulder with some left over for sandwiches.

Total cost 20 euros. The pork butt so called because it was salted and packed in barrels called butts for the navies in the 18th and 19th centuries , is about half of a full pork forequarter.

Usually used for pulled pork, it can also be cut into chops or country pork ribs. Try the chops bone-in, fried with a char on the outside to experience piggy deliciousness at its best.

Before I finish, a word or two about offal. Cheap, nutritious, delicious and just what the doctor ordered. Heart, liver, kidney, tongue, tail, sweetbreads. Why not explore the cheaper cuts and save yourself some cash while improving your cookery skills at the same time? If you try any of these cuts, please leave a comment letting us know how they worked out for you.

Tips on Buying Meat Associated Craft Butchers of Ireland. Recipes Associated Craft Butchers of Ireland. I liked what you said about pork shoulder being one of the best value cuts in the world. I think finding a butcher shop would definitely be the first place to start for that!

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