With the price of food on the rise, many people may think that meat is off the table. But some local butchers are offering ideas for cheaper cuts that still make delicious meals.

According to TD Economics,  grocery costs have risen by 30 per cent since 2019, with meat and poultry being  two of the four leading causes of higher prices (the others being tea/coffee and eggs).

Normally when beef, chicken or pork prices increase people switch to a lower-priced option. But prices for all three are rising simultaneously. Given that, it’s unsurprising the latest Canada Food Price Report revealed almost nine out of 10 Canadians, or 86 per cent, are eating less meat because of cost.

However, with more economical secondary cuts available some aren’t taking meat off the table.

“A lot of those people [who are looking for options] will adapt to what their budget is,” said Brian Schmeler, owner of Guelph’s Valeriote’s Market and Butchery.

“They still use special occasions for the expensive cuts. In their day-to-day lives, they’ve learned different cooking methods and different cuts. I find a lot of people are really enjoying that,” Schmeler said.

Talk to the butcher

Colby LeMoine, owner of Kitchener’s Fore Quarter Butcher Shop said, “a great butcher is ready to inform you and help you out, is excited and enthused. They should be welcoming questions and willing to educate customers.”

Schmeler suggested asking a few simple questions to see if they are able or willing to help.

“Where are your chickens from? Where’s your beef from?” said Schmeler. “They’ll be glad to let you know which farms they’re supporting.”

Some, like LeMoine and Schmeler, are also trained chefs and can provide cooking advice.

Beef up your cuts

While tender cuts like prime rib are pricey, secondary cuts such as round, shank, brisket and shoulder are usually cheaper. And while they can be tougher, they’re also more flavourful. 

Rather than a rib roast, LeMoine suggested round and sirloin tip roasts. Instead of buying expensive steaks he suggested flat iron, chuck eye and sirloin.

“Plain old sirloin steak is not the most attractive cut in the counter, but I think, it comes back to cooking. If you can dial in your grilling and you can rest your steak properly and cut it thin, it’s fantastic and it’s very cost effective,” LeMoine said.

Since pork is more reasonably priced, Schmeler suggested pork loin or shoulder to feed a crowd.

“You can slow cook [pork shoulder] and use it for pulled pork.  Or you can cut the capicola muscle from the shoulder and cut that into steaks.”

Low and slow

When cooking collagen-rich cuts like shank, brisket, shoulder or oxtail, braising produces flavourful, tender meat.

Similar to stewing, braising liquid almost covers seared meat, aromatics (and vegetables, if using) and the pot cooks over low or medium-low heat for a few hours.

LeMoine calls it “the biggest tool in your culinary repertoire” and recommends braising a day ahead.

“If you have company coming over for Sunday dinner, do it Saturday, set it in the fridge and then all you’ve got to do is put it on the stovetop the next day and heat it up. It’s ready to go.”

Stretching your dollar

You can stock up savings in your freezer, too, if you follow safe freezing guidelines.

Some cuts like prime rib cost significantly more around the holidays than in other months.

Similarly, you can pick up turkey pieces in after-holiday sales. Learning how to joint  whole chickens yourself is less expensive than buying packets of thighs, legs and breasts.

Schmeler also mentioned some customers are inspired by different food cultures.

“More people are learning how to cook Japanese, Chinese, Indian food. All those cultures have been cooking for centuries, using everything and the bare minimum economical cuts of meat. They just make incredible dishes,” said Schmeler.

He gets many requests for picanha (top sirloin cap or culotte), which is popular in Brazil and Argentina, as well as thinly sliced lamb and beef shoulder for Japanese shabu-shabu.

Other flavourful dishes using small amounts of meat includes a lightened Brazilian feijoada (black bean and pork or beef stew), Turkish Lahmacun (a thin layer of spiced minced meat, with herbs on a flatbread crust) and Chinese mapo tofu (spicy minced beef with tofu).