Meat, especially steaks, can be expensive budget busters. To save money, buy cheaper larger beef portions, such as a boneless chuck roast, and ask the butcher to slice the roast into steaks. The most tender part of the boneless chuck roast is the chuck eye steak, which normally sells for double the cost per pound than just a boneless chuck roast.
Beef advocate site Beef Steak advises that by cutting up the entire boneless chuck roast, you’ll get your steaks for a much cheaper rate, and the trimmings work great for ground beef.
This will never replace a ribeye or filet mignon, but it can make for an excellent “house” steak and is affordable enough to have as often as you consider healthy.
Do you have any tips to save at the butcher? Share them in the comments.
Chuck Eye Steak [Beef Steak]
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