Top 10 Affordable Cuts of Beef and What to Do With Them

What’s your best money saving tip when it comes to cooking with beef?

You don’t need ribeye money to eat like a king. The trick is knowing which cuts deliver flavor for less and how to coax the best out of them. These ten affordable cuts prove that patience and technique beat price tags any day.

1. Chuck Roast

Pulled from the shoulder, chuck is loaded with marbling and connective tissue. That makes it tough if rushed, but magical when braised. Low and slow cooking turns all that collagen into gelatin, giving you fork-tender beef with rich, silky juices. Think pot roast with root veggies, beef bourguignon, or shredded chuck tacos. Bonus: it’s usually sold in large pieces that feed a crowd.

2. Skirt Steak

This long, thin cut comes from the diaphragm and is known for bold, beefy flavor. It can be chewy if overcooked, so treat it fast and hot—grill, pan-sear, or stir-fry. Marinate it with citrus or soy to add tenderness and punch. Slice it thinly against the grain for fajitas, steak tacos, or Asian-style beef with veggies.

3. Flank Steak

Similar to skirt but leaner, flank comes from the belly region. It soaks up marinades beautifully, making it a go-to for grilled dishes. Cook it quickly to medium-rare and carve it thin across the grain. Try it in London broil, steak salads, or sliced over noodles with a sesame-soy glaze.

4. Beef Shank

Taken from the leg, shank is loaded with connective tissue and marrow. That means you’re not searing it for steak night—it belongs in the slow cooker or Dutch oven. As it braises, the marrow enriches your broth while the meat becomes tender and flavorful. Use it for osso buco, pho, or a hearty beef-barley soup.

5. Round Steak

From the rear leg, round is lean, firm, and inexpensive. Because it lacks fat, it can dry out quickly. The fix: pound it thin for chicken-fried steak, cube it into stew meat, or braise it in tomato sauce for Italian-style braciole. With the right technique, you stretch your dollar without sacrificing comfort.

6. Short Ribs

These meaty, marbled ribs may look indulgent, but they’re often cheaper than prime steaks. Braise them in red wine, beer, or soy-based sauces for meat that falls off the bone. The rendered fat and collagen create a glossy sauce that clings to everything. Serve with mashed potatoes or polenta and it feels like fine dining.

7. Tri-Tip

From the bottom sirloin, tri-tip is triangular, lean, and full of flavor. It’s a grilling hero: sear it over high heat, then finish low and slow to medium-rare. Rest and slice thinly against the grain to keep it juicy. It’s fantastic as a centerpiece roast, sliced into sandwiches, or even cubed for hearty beef skewers.

8. Brisket

Cut from the chest, brisket is tough but transforms with patience. Smoking it low and slow creates the barbecue classic, but braising works just as well. Cook it with onions, garlic, and broth, then slice it for sandwiches or serve with roasted root vegetables. It’s also unbeatable for corned beef or pastrami.

9. Oxtail

Technically the tail, this cut is high in bone and connective tissue but rewards long cooking with deep, beefy flavor. As it braises, the collagen melts, creating a velvety, rich sauce. Use it for soups, Caribbean oxtail stew, or Italian-style ragu. It’s labor-intensive, but the payoff is pure comfort.

10. Ground Beef

Not glamorous, but endlessly versatile. Buy higher-fat blends (like 80/20) for juicy burgers, meatloaf, or meatballs. Save leaner mixes (90/10 or leaner) for chili, lasagna, or casseroles where they’ll simmer in sauce. Stretch it further with beans, rice, or veggies to feed a crowd on the cheap.

Final Bite

Affordable beef is all about knowing how to treat it. Some cuts need marinades, others need time, and a few just need a screaming hot pan. Nail the method, and these budget cuts will deliver the kind of flavor ribeye could never dream of.