If you think delicious beef has to be expensive, think again. Some of the best cuts of beef for budget-friendly meals are also some of the most flavorful, you just need to know which inexpensive cuts to buy and how to cook them.
Over the years, I’ve worked with a wide range of beef cuts in both home kitchens and recipe development, learning firsthand how to turn affordable options into standout dishes.
Some cuts that were once considered budget-friendly have increased in price over time, including oxtail and brisket. Even my favorite cut, flank steak, has gone up quite a bit in price. I’ve learned to watch for sales and stock up when prices drop, freezing portions to use later.
Through testing different cooking methods, marinades, and techniques, I’ve found that the right approach can transform even the most inexpensive cuts into tender, flavorful meals that rival pricier selections.
The secret to making cheap cuts of beef taste amazing is choosing the right cut for the right cooking method. In my experience, most tough cuts are not bad cuts at all. They just require the right technique to bring out their best texture and flavor. Whether you’re slow cooking, grilling, roasting, or braising, these affordable beef cuts can turn into tender, flavorful meals without the high price tag.
If you’re still learning your way around the meat counter, start with my guide to the best cuts of beef for beginners to see which options are easiest to cook and hardest to mess up, or explore the most tender beef cuts for options that deliver the most melt-in-your-mouth results.
Quick List: Cheapest Cuts of Beef
Many of these cuts are priced significantly lower per pound than premium steaks, making them a smart choice for stretching your grocery budget without sacrificing flavor.
- Chuck Roast
- Top Round
- Bottom Round
- Eye of Round
- Sirloin Steak
- Flat Iron Steak
- Denver Steak
- Flap Steak
- Skirt Steak
- Flank Steak
- Beef Shank
- Teres Major
- Brisket
Affordable Beef Cuts at a Glance
| Cut of Beef | Why It’s Affordable | Best Cooking Method | Best Use |
|---|---|---|---|
| Chuck Roast | Comes from a hardworking shoulder muscle | Slow cooking, braising, roasting | Pot roast, shredded beef, roast beef |
| Top Round | Lean with less marbling | Roasting, slicing thin | Roast beef, sandwiches |
| Bottom Round | Lean and firm with more connective tissue | Slow roasting, braising | Roasts, sliced beef |
| Eye of Round | Very lean and inexpensive compared to premium roasts | Roasting, slow cooking, slicing thin | Deli-style roast beef, sandwiches |
| Sirloin Steak | Leaner than premium steaks like ribeye or strip steak | Grilling, pan-searing, sous vide | Steak dinners, meal prep |
| Flat Iron Steak | Less well-known than premium steaks | Grilling, pan-searing | Affordable steak dinners |
| Denver Steak | Underrated chuck cut that is often priced lower | Grilling, pan-searing | Steak dinners, sliced beef |
| Flap Steak | Lesser-known sirloin cut that is often priced lower than premium steaks | Grilling, broiling, cast iron searing | Carne asada, tacos, sandwiches |
| Skirt Steak | Thin, fibrous cut with bold flavor | Grilling, high-heat searing | Fajitas, steak bowls |
| Flank Steak | Lean and fibrous, benefits from marinade | Grilling, broiling | Tacos, salads, sliced beef |
| Beef Shank | Tough, collagen-rich cut from a hardworking leg muscle | Braising, slow cooking | Soups, stews, osso buco |
| Teres Major | Lesser-known shoulder cut that offers excellent tenderness for the price | Grilling, pan-searing | Steak dinners, sliced beef |
| Brisket | Large, tough cut that needs time to tenderize | Smoking, braising, slow roasting | BBQ, sliced beef, shredded beef |
While cuts like ribeye and filet mignon get most of the attention, many of these budget-friendly beef cuts can deliver similar flavor when cooked properly. They are also excellent choices if you’re looking for the best cuts of beef for slow cooking.
What Makes a Cut of Beef Affordable?
Affordable cuts of beef usually come from muscles that work harder, which means they tend to have more connective tissue and less marbling than expensive steaks. That can make them tougher at first, but it also gives them rich, beefy flavor when cooked the right way.
- They often come from well-used muscles
- They tend to be leaner or have more connective tissue
- They need either slow cooking or careful slicing
- They offer excellent value for everyday meals
Chuck Roast (Best Overall Budget Cut)
Why it’s cheap:
Chuck roast comes from the shoulder, which is a hardworking part of the cow.
Why it tastes expensive:
When cooked low and slow, chuck roast becomes tender, juicy, and packed with rich beef flavor.
Best cooking methods:
- Slow cooker
- Braising
- Oven roasting
- Smoking
Budget beef tip:
Chuck roast is one of the most forgiving cuts for beginners and one of the best cheap roasts for family meals.
Try it: Make smoked chuck roast for incredibly tender results, or try beef noodle soup for a comforting, budget-friendly meal.
Top Round (Best Lean Budget Roast)
Why it’s cheap:
Top round is lean and has less marbling, which helps keep the price lower than more tender roasts.
Why it tastes expensive:
When roasted properly and sliced thin, top round makes flavorful roast beef that works beautifully for sandwiches and simple dinners.
Best cooking methods:
- Roasting
- Slicing thin
- Low and slow oven cooking
Budget beef tip:
Lean cuts like this benefit from knowing how to tenderize beef so they stay juicy and tender.
Try it: Make tender roast beef for sandwiches or try steak picado for a quick, budget-friendly dinner.
Bottom Round (Best for Slow Roasting)
Why it’s cheap:
This cut comes from a muscular area and is very lean, which keeps it affordable.
Why it tastes expensive:
Slow cooking transforms bottom round into a flavorful, satisfying roast when it’s cooked gently and sliced properly.
Best cooking methods:
- Slow roasting
- Braising
- Low-temperature oven cooking
Budget beef tip:
Always slice against the grain to improve tenderness, especially with lean cuts like bottom round.
Try it: Make a classic roast beef or sliced beef sandwiches for an easy, budget-friendly meal.
Eye of Round (Best for Sandwiches and Meal Prep)
Why it’s cheap:
Eye of round is one of the leanest and most affordable beef roasts you can buy.
Why it tastes expensive:
When cooked carefully and sliced paper-thin, it makes excellent deli-style roast beef for sandwiches, wraps, and meal prep.
Best cooking methods:
- Roasting
- Slow cooking
- Thin slicing after resting
Budget beef tip:
Don’t overcook it, and plan to slice it very thin for the most tender bite.
Try it: Learn how to cook roast beef to make roast beef sandwiches with slices from this lean cut.
Sirloin (Best Budget Steak Option)
Why it’s cheap:
Sirloin is leaner than premium steaks like ribeye and New York strip, so it usually costs less while still offering great steak flavor.
Why it tastes expensive:
When cooked to medium-rare or medium, sirloin delivers a great balance of beefy flavor and tenderness for a much lower price.
Best cooking methods:
- Grilling
- Pan-searing
- Sous vide
Budget beef tip:
A quick marinade or dry brine can help improve tenderness and flavor, especially if the steak is on the leaner side.
Try it: Make Korean Beef Bulgogi or cook Sous Vide Sirloin for an easy, affordable steak dinner.
Flat Iron Steak (Best Hidden Gem)
Why it’s cheap:
Flat iron is often overlooked compared to more famous steakhouse cuts.
Why it tastes expensive:
It’s one of the more tender affordable steak cuts and has excellent marbling for the price.
Best cooking methods:
- Grilling
- Pan-searing
- Cast iron cooking
Budget beef tip:
If you want a cheaper alternative to ribeye or strip steak, flat iron is one of the smartest cuts to buy.
Try it: Make a simple grilled flat iron steak with herb butter for an easy, affordable steak dinner.
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Denver Steak (Best Underrated Steak)
Why it’s cheap:
Denver steak comes from the chuck and is still lesser-known than many premium grilling cuts.
Why it tastes expensive:
It has impressive marbling, good tenderness, and rich flavor for a lower price than many traditional steaks.
Best cooking methods:
- Grilling
- Pan-searing
- Quick, high-heat cooking
Budget beef tip:
If your butcher carries Denver steak, it’s worth trying as a flavorful, lower-cost steak option.
Try it: Make a classic pan seared denver steak with herb butter.
Teres Major (The Butcher’s Secret Budget Cut)
Why it’s cheap:
Teres Major comes from the shoulder, an area of the cow known for producing more affordable cuts. Because it’s lesser known than filet mignon or ribeye, it’s often priced much lower despite its tenderness.
Why it tastes expensive:
Teres Major is naturally tender with a rich, beefy flavor, which is why it’s often called the “poor man’s filet mignon.” When cooked properly, it delivers a steakhouse-quality bite without the premium price tag.
Best cooking methods:
- Grilling
- Pan searing
- Cast iron cooking
- Oven finishing after searing
Budget beef tip:
Teres Major is one of the best hidden-gem steak cuts for shoppers who want something tender without paying filet prices. Cook it to medium-rare or medium and slice it against the grain for the best texture.
For an easy steak dinner, use Teres Major anywhere you’d normally use a more expensive steak cut. Its tenderness and flavor make it perfect for simple preparations that let the beef stand out.
Try it: Grill Teres Major like a steak and serve it sliced with your favorite sides for tender, flavorful results.
Flap Steak (Best Underrated Budget Cut)
Why it’s cheap:
Flap steak is a lesser-known cut from the bottom sirloin, so it’s often priced lower than more popular steaks like ribeye, strip, or even skirt steak. It’s also known in some regions as bavette steak.
Why it tastes expensive:
Flap steak has a rich, beefy flavor and a loose texture that soaks up marinades beautifully. When cooked quickly over high heat and sliced against the grain, it turns out tender, juicy, and packed with flavor.
Best cooking methods:
- Grilling
- Broiling
- Cast iron searing
- Marinating and quick cooking
Budget beef tip:
Flap steak is one of the best hidden-gem cuts for quick, affordable meals. Marinate it first for the best flavor and always slice it thinly against the grain for the most tender bite.
For an easy and flavorful meal, use flap steak in recipes like carne asada, steak tacos, or sandwiches where bold seasoning and quick cooking help it shine.
Try it: Make carne asada french fries or carne asada torta for juicy, flavorful results.
Skirt Steak (Best for Flavor)
Why it’s cheap:
Skirt steak is thin and fibrous, which helps keep it priced lower than more tender steak cuts.
Why it tastes expensive:
It delivers bold, beefy flavor when cooked quickly over high heat.
Best cooking methods:
- Grilling
- High-heat searing
- Broiling
Budget beef tip:
Always slice skirt steak against the grain, and use a marinade if you want extra tenderness.
Try it: Use it to make my popular Street Tacos or Tacos al Carbon.
Flank Steak (Best for Marinades)
Why it’s cheap:
Flank steak is lean and fibrous, so it’s often more affordable than premium grilling steaks.
Why it tastes expensive:
It absorbs marinades well and develops rich flavor when grilled or seared.
Best cooking methods:
- Grilling
- Broiling
- High-heat searing
Budget beef tip:
Use marinades and proper slicing techniques. Learn more about how to tenderize beef to get the best results.
Try it: Make my popular San Diego Carne Asada for juicy, grilled flavor, or Beef Fajitas for an easy, crowd-pleasing dinner.
Beef Shank (Best for Braising)
Why it’s cheap:
Beef shank comes from the leg, one of the hardest-working parts of the cow.
Why it tastes expensive:
Its collagen breaks down during braising, creating rich flavor and a silky, luxurious texture.
Best cooking methods:
- Braising
- Slow cooking
- Soup and stew cooking
Budget beef tip:
This cut takes time, but it rewards patience with incredible flavor and richness.
Try it: Use it to make rich soups, stews, or a classic osso buco for deep, slow-cooked flavor.
Brisket (Best for Low and Slow Cooking)
Why it’s cheap:
Brisket comes from the breast of the cow, a heavily worked muscle that is naturally tough. Because it requires time and technique to cook properly, it’s typically priced lower per pound than premium steak cuts.
Why it tastes expensive:
When cooked low and slow, brisket becomes incredibly tender and develops deep, rich flavor. The fat and connective tissue break down over time, creating juicy, melt-in-your-mouth results that rival more expensive cuts.
Best cooking methods:
- Smoking
- Braising
- Slow roasting
- Slow cooker cooking
Budget beef tip:
Brisket is all about patience. Cook it low and slow, allow plenty of time for the connective tissue to break down, and always slice against the grain for the most tender results.
For the best results, brisket benefits from simple seasoning and long cook times that allow the natural beef flavor to fully develop.
Try it: Make a classic smoked brisket or braised brisket for tender, flavorful results that feed a crowd.
How to Make Cheap Cuts of Beef Taste Better
- Cook low and slow: Helps break down connective tissue
- Marinate when needed: Adds flavor and tenderness
- Slice against the grain: Improves texture
- Rest before serving: Helps keep juices inside
- Use the right method: Match the cooking technique to the cut
Common Mistakes to Avoid with Cheap Beef Cuts
- Overcooking lean cuts
- Skipping tenderizing steps
- Slicing with the grain instead of against it
- Using the wrong cooking method for the cut
Best Cheap Cuts of Beef by Cooking Method
- Best for roasting: Chuck Roast, Top Round, Eye of Round
- Best for grilling: Skirt Steak, Flank Steak, Flat Iron, Sirloin, Denver Steak, Flap Steak, Teres Major
- Best for slow cooking: Chuck Roast, Bottom Round, Beef Shank, Brisket
- Best cheap steak: Sirloin, Flat Iron, Teres Major
- Best overall budget cut: Chuck Roast
Cheapest Cuts of Beef: Where to Start
You don’t need expensive steaks to make a great beef dinner. Start with chuck roast for slow cooking, sirloin or flat iron for affordable steak nights, or flank steak if you want a great cut for marinades and grilling.
Looking for recipes to try these cuts? Browse my full collection of beef recipes.
For a complete breakdown of cuts, cooking methods, and what to buy, explore my ultimate guide to beef.