How to save big on meat and pork

We’re all feeling the shock over the higher prices for our favorite foods because of post-pandemic inflation.

That’s why when grocery shopping, we want to get the most for our dollar, especially at the meat case.

You can still find great deals on high-quality meat, including beef and pork, says Terry Houser, an Iowa State University (ISU) Extension meat specialist and head of the ISU Meat Lab.

If you’re willing to try different cuts and cooking methods, you can save money and enjoy great-tasting, protein-packed beef and pork at home, Houser says. He offers tips for finding the best value for your money when shopping at the meat counter.

First, different cuts of meat require different cooking methods, Houser says. Cuts from the rib or loin, including sirloin or rib-eye steaks, are more tender and perfect for grilling or pan-frying. These cuts are also higher in price.

Cuts from the shoulder or rear, including beef chuck roast or beef brisket, cost less. However, they are tougher and require slow cooking – for example, in a Crock-Pot or a meat smoker for several hours - to become tender.

“These cuts are still great. They need some moisture and need some time, but they’re going to be a great eating experience. They’re wonderful if you cook them right,” Houser says. 

Beef value cuts

You can also find new beef cuts in the meat case that are lower cost but still juicy and tender when grilled, Houser says.

For example, the flat-iron steak is the second most tender cut of beef, and it costs less than a rib-eye.

There’s also the tri-tip, a popular cut on the West Coast.

“It looks like a little roast. You can grill it. If you don’t overcook it, it cooks up nice. And you can actually feed a family with them rather than steaks,” Houser says.

Picanha cuts, originally developed in Brazil, are also gaining in popularity here in the Midwest. (You can find Picanha at many Fareway and Hy-Vee stores here in Iowa.)

“Again, that cut is probably 2 to 3 pounds. You can grill it and slice it thin. Then it is exceptional,” Houser says.

Ground meats also offer a lot of flavor and nutrition for the value. Houser says he often grills ground pork patties for his growing boys. Ground pork costs slightly less than ground beef and can be used in pasta, soups, pizza and more.

However, one value cut that Houser says he doesn’t recommend for grilling is the beef round steak, which tends to be tough and requires slow cooking.

“They’re often marked down (in price), and people will buy those, and they are just pretty disappointed with how tough and dry they are on the grill, because they thought they were a good deal,” Houser says.

Round steaks are best sliced thin and cooked for stir-fry or fajitas, he explains. 

How to choose the best meat

When shopping the meat case, other characteristics, like the grade and color, can also help you choose the best quality for your dollar, Houser says.

The U.S. Department of Agriculture (USDA) grades meat according to its quality, including the amount of intramuscular fat, also known as marbling. Houser says marbling gives meat more flavor and juiciness.

Meats that are highly marbled are graded USDA Prime. Choice cuts are also well marbled, higher in quality but cost slightly less than Prime, Houser says. “It’s still a very good product,” Houser says.

Color is also a good indicator of meat quality, he says. Look for a bright red color for freshness and flavor.

Also, be sure to check the “sell-by” or “use-by” date on the meat label to ensure you get a fresh product.

Other labels on meat, such as “organic” or “grass-fed,” aren’t about the quality of the product (even though they are typically higher in price). Instead, the labels refer to how the animals were raised, Houser says.

Grass-fed beef often has a different flavor than conventionally raised beef, which is fed a mix of corn, grass and other feed ingredients, Houser says.

If you see a sale on grass-fed beef, be cautious about buying a lot of it unless you know you like the flavor, he says.

Grass-fed beef is also equally as healthy and nutritious as conventionally raised beef, experts say. 

Great-tasting meat starts on the farm

Here in Iowa, we are fortunate to enjoy the highest quality meat in the United States thanks to the work of local farmers.

Iowa farmers are national leaders in raising USDA Prime and Choice grade beef because of our favorable weather (cattle actually prefer cold weather) and excellent cattle genetics. Iowa farmers also work hard to provide the best possible care for their farm animals, Houser says.

“Farmers are doing everything they can to treat them good, make sure they’re healthy. There’s a lot of care involved in raising these animals,” he says.

Do you have a question about farm animal care? Visit iowafarmanimalcare.org.

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Learn more about author Teresa Bjork here.