Save money and time with a few tips on getting the most from less expensive cut of meat:
- Use inexpensive cuts of meat like beef chuck, pork shoulder or stew meat in casseroles, soups and stews that call for cubed beef or pork, rather than the more expensive lean cuts. The meat will have ample time to tenderize as it cooks, and it will absorb the flavors of the other ingredients.
- Cook ground beef plain or with seasonings and diced onions or other diced vegetables; drain. Spoon the amount you’ll use at one time into resealable freezer plastic bags or containers with lids; label and date. Freeze up to 3 months. Use in casseroles, chilies, skillet meals, sloppy joes, soups, spaghetti or tacos.
- Buy inexpensive ground beef, rather than the more expensive leaner packages. For recipes that call for browned ground beef, brown it as usual, drain it in a colander and then rinse it with hot water to remove remaining fat. You’ll be left with very lean ground beef for your recipe, but at a cost-savings to you!
- Make extra cooked meatballs. Arrange in a single layer on a foil-lined cookie sheet; freeze. Transfer the number you’ll use at one time into separate resealable freezer plastic bags or containers with lid; label and date. Use meatballs directly from the freezer in cooked recipes.