Ground beef hit $10.10 a pound by December 2025, up roughly 20% from earlier in the year. Steak is closing in on $15 or more for anything respectable. The U.S. cattle herd is at its smallest point since the early 1950s, and prices are expected to keep climbing through 2026. At some point, buying a ribeye for a Tuesday night dinner stops making sense.
What’s changing is that shoppers are rediscovering the cuts their grandmothers knew how to cook. Chuck roast. Chicken thighs. Beef liver. Pork shoulder. Mentions of chuck roast in recipes and shopping lists jumped 12% in 2025, while filet mignon and ribeye both declined. The cuts people once skipped because they seemed like “lesser” meat are the ones that actually reward a little patience in the kitchen.
These are the 15 cuts worth adding back to your rotation, including a few that haven’t been on most people’s radar for decades.
Table of contents
Bone-in chicken thighs
Chicken breast costs significantly more per pound, dries out easily, and delivers less flavor. Bone-in thighs are the opposite on all three counts. They stay juicy even if you overcook them slightly, take seasoning well, and typically come in at around $2.60 per pound, less if you catch a sale or shop at Aldi or a warehouse store.
The bone keeps moisture in during cooking, which matters more with high heat methods like roasting or grilling. Sear them skin-side down in a cast iron pan until the fat renders, then flip and finish in a 400-degree oven for 20 minutes. The skin crisps, the meat stays moist, and you get better flavor than a boneless breast at twice the price. They also braise beautifully if you’re making a stew or a curry that cooks for an hour.
Save the bones. Simmer them with an onion, a carrot, and a bay leaf for 2 to 3 hours and you have a stock that costs almost nothing. Freeze it in ice cube trays and you’ll stop buying cartons of broth.
Chuck roast
Chuck comes from the shoulder, a muscle that does a lot of work, which makes it tough if you cook it fast and extraordinary if you give it time. At around $7 per pound, it costs significantly less than any steak cut and produces a pot roast that’s richer and more satisfying than most things you could make with pricier beef.
The key is low and slow. A 3-pound chuck roast in a Dutch oven with half a cup of broth, some aromatics, and a lid at 300 degrees for 3 hours turns into something that falls apart with a fork. The collagen in the connective tissue melts into the cooking liquid and creates a natural sauce. No thickener needed. You can also do this in a slow cooker on low for 8 hours if you want to leave it and forget it.
Chuck also freezes and reheats better than most cuts. Make a big one on Sunday, shred the leftovers, and you’ve got the base for tacos, sandwiches, fried rice, or hash for the rest of the week. It’s one of the most efficient cuts you can buy when you account for what you actually eat versus what you spent.
Pork shoulder
A bone-in pork shoulder, sometimes labeled Boston butt at the store, regularly runs between $1.99 and $2.99 per pound, which makes it one of the cheapest large cuts of any meat you can buy. A 6-pound shoulder will feed 8 people. That math is hard to beat right now.
Smoked low and slow is the classic method, but if you don’t have a smoker, a Dutch oven at 275 degrees for 4 to 5 hours gets you very close. Rub it with salt, garlic, cumin, and a little brown sugar the night before and let it sit uncovered in the fridge. The dry brine firms up the surface and helps the bark form. Shred it into pulled pork, pile it into tacos with pickled onions, or serve it over rice with a quick pan sauce.
The fat content in pork shoulder is exactly what makes it work. Fat carries flavor and keeps the meat from drying out over a long cook. Trimming it before cooking defeats the purpose. If the fat cap on top bothers you, score it before cooking so it renders down, and skim the liquid at the end before serving.
Beef liver
Beef liver might be the most nutritionally dense food per dollar at any grocery store. A pound at most supermarkets costs $3 to $6, and a 3-ounce serving delivers more vitamin B12, iron, and vitamin A than almost anything else you could put on the table. Sales of beef offal are up 49% since 2020, driven partly by the broader interest in nutrient-dense eating and partly by people looking to cut their grocery bills.
Most people’s negative memory of liver comes from overcooking it. Beef liver turns grainy and bitter when it’s cooked through. The goal is pink in the middle, which means high heat and short time. Slice it thin, pat it dry, season with salt and pepper, and sear it in butter for 2 minutes per side over medium-high heat. Caramelized onions on top are the classic pairing for a reason. The sweetness cuts the mineral richness of the liver. A splash of balsamic or a squeeze of lemon at the end helps too.
If you’re new to liver, soak the slices in milk for 30 minutes before cooking. It draws out some of the stronger flavor compounds and gives you a milder result. Chicken liver is an even gentler starting point if beef liver feels like too big a jump.
Chicken liver
Chicken livers show up in small plastic tubs near the other chicken parts at most grocery stores for around $2 to $3 per pound, sometimes less. They’re mild, cook in minutes, and are genuinely good in ways that often surprise people who’ve written off organ meat entirely. Chicken offal sales jumped 388% since 2020, the biggest increase of any meat category tracked by consumer research firms.
The easiest preparation is a quick sauté. Pat them dry, season with salt and thyme, and cook in butter over medium-high heat for 2 to 3 minutes per side. Serve on toast with a little Dijon mustard. It’s fast, cheap, and tastes like something you’d find at a bistro. Chicken liver pâté is the other classic, and while it sounds fussy, it’s mostly just blending sautéed livers with butter, a splash of brandy, and some fresh herbs. Spread on crackers with a cornichon and it’s legitimately impressive.
For those who want to ease into organ meat without committing to a full dish, stir a couple of chicken livers into a meat sauce or a bolognese. You won’t taste them distinctly, but the sauce takes on a deeper, richer flavor. It’s a technique Italian cooks have used for centuries to add complexity without cost.
Beef kidney
Kidney is one of the cuts that genuinely disappeared from American tables over the past few decades, even as it stayed common in British, French, and South Asian cooking. It’s inexpensive, high in protein and B vitamins, and when prepared correctly, has a firm texture and deep savory flavor. The reputation problem is mostly about preparation shortcuts.
The most important step is trimming out the white core and then soaking the kidney in cold salted water for at least an hour, changing the water once or twice. This removes the sharp ammonia smell that puts people off. After soaking, slice it thin and cook it quickly, just like liver. It does not improve with slow cooking the way muscle meat does. A classic steak and kidney pie uses kidney braised briefly in the sauce rather than long-cooked, which keeps the texture right.
It’s worth noting that kidney has a strong flavor profile that’s not for everyone. But for people who like it, it’s one of the most affordable high-protein options at the store, and a small amount goes a long way in a mixed dish. Ask at the meat counter if you don’t see it in the case. Many stores have it in the back and will package it on request.
Bone-in pork chops
Boneless pork chops are what most people grab, and they’re also the cut most likely to turn out dry and flavorless. The bone keeps moisture in and adds flavor to the meat, and bone-in pork chops run about $4.25 per pound versus roughly $5 for boneless, a difference that adds up over a month of grocery shopping.
Just don’t overcook them. You don’t have to cook chops until they are dry and difficult to swallow. I personally don’t like any pink in my chops, but you can still keep them nice and juicy. With nice, thick chops, I like to sear in a hot cast iron pan, just 3 to 4 minutes per side, then add a splash of hot water, cover, and move to the oven to finish. I remove the cover for the last 5 minutes to finish off.
Bone-in rib chops are the best value within this category. They have more marbling than loin chops and stay juicier. If your store only carries thin chops, ask the butcher for a thicker cut. A 1.5-inch chop holds up to higher heat without drying out, which makes the difference between a good pork chop and a forgettable one.
Flank steak
Flank steak sits in an interesting position at the meat counter. It’s not as cheap as it used to be, but it still comes in well below ribeye and strip, and it delivers a lot of flavor for the price. The flat, long grain of the muscle means it takes a marinade better than almost any other beef cut, which expands what you can do with it considerably.
The rule with flank is: marinate it, cook it fast over high heat, and cut it against the grain. Skip any of those three steps and you get tough, chewy meat. But do all three and you get something that works in steak tacos, fajitas, stir-fry, salads, or alongside roasted vegetables. A simple marinade of soy sauce, olive oil, garlic, and lime juice does the job in an hour. Grill or broil it 4 to 5 minutes per side for medium-rare, let it rest for 5 minutes, then slice thin across the grain at a slight angle.
Because of its size and shape, flank also works well for stuffed and rolled preparations. Pound it flat, layer with spinach, roasted peppers, and cheese, roll it up, tie it with kitchen twine, and braise or roast until done. It looks impressive and costs a fraction of what a stuffed tenderloin would run.
Pork spare ribs
Baby back ribs get all the attention, but spare ribs cost less and taste better. They come from lower on the rib cage and have more fat and connective tissue, which translates to more flavor and a more satisfying result after a long cook. Spare ribs typically cost about $1 to $2 per pound less than baby backs, and a full rack runs 3 to 4 pounds.
Remove the membrane from the bone side before cooking. It’s a tough silvery skin that keeps seasoning from penetrating and turns chewy instead of tender. Grip a corner with a paper towel and pull it off in one piece. Then rub generously with a dry spice mix, salt, pepper, garlic, paprika, and a little cumin, and cook them low and slow. In the oven at 275 degrees wrapped in foil for 3 hours, then unwrapped and glazed for another 30 minutes, they come out as tender as anything from a barbecue restaurant.
The “3-2-1 method” used by competition pitmasters works just as well at home without a smoker: 3 hours uncovered at 250 degrees, 2 hours wrapped in foil with a splash of apple juice, then 1 hour uncovered with sauce. The ribs end up fall-off-the-bone tender every time.
Chicken drumsticks
Drumsticks are frequently the cheapest chicken cut at any store, often around $1.80 per pound or less on sale. The bone-to-meat ratio isn’t as generous as a thigh, but drumsticks have a natural handle built in and cook evenly. They’re also practically impossible to overcook, which makes them the most forgiving cut to work with.
The simplest approach: toss with olive oil, garlic, and whatever spices you have. Bake at 425 degrees for 40 to 45 minutes, flipping once halfway through. The skin crisps up on its own without any special technique. For a crispier result, coat in baking powder mixed with the seasoning, which pulls moisture to the surface and helps the skin get crunchy. This method also works under the broiler for the last 5 minutes if you want more color.
Drumsticks braise well too. Brown them in batches, remove from the pan, cook down onions, garlic, and tomato, return the chicken to the pot, and simmer for 45 minutes until the meat is almost falling off the bone. This is the basis for countless comfort food dishes across every cuisine, from Filipino adobo to Jamaican brown stew chicken, and it costs under $5 to feed a family of four.
Beef heart
Heart is not an organ in the way liver or kidney are. It’s a muscle, which means it has more in common texturally with a lean steak than with traditional offal. It’s dense, meaty, and has a mild flavor that most people can’t identify as unusual when it’s prepared well. A pound of beef heart typically runs $3 to $6, and a single heart weighs 3 to 4 pounds, enough for several meals.
Slice it thin, trim any visible fat or connective tissue, and it can be marinated and grilled just like flank steak. It’s good in tacos, particularly with a chimichurri or salsa verde to brighten the flavor. Cubed and skewered for kebabs is another solid option. The texture is firm and holds up well on a grill without falling apart or drying out quickly. Peruvians have been cooking anticuchos, marinated beef heart skewers, for centuries, and the dish is one of the most popular street foods in Lima for a reason.
Beef heart is also worth trying in a slow-cooked stew where it stands in for chuck or brisket. The texture softens considerably after a few hours in liquid and the flavor is rich without any of the stronger notes that liver brings. For people curious about nose-to-tail eating but put off by stronger organ meats, heart is the natural starting point.
Turkey legs and thighs
Most grocery stores sell turkey outside of November, but the legs and thighs often get overlooked. They’re significantly cheaper than chicken on a per-pound basis when you factor in how much meat you get off a single leg. Turkey legs are dense, hold moisture well during a long cook, and have a richer flavor than chicken from the darker muscle fibers.
Turkey thighs braise particularly well. Season generously, brown in a Dutch oven, then cook in broth or wine at 325 degrees for 90 minutes. The meat shreds easily and absorbs the cooking liquid beautifully. Use it anywhere you’d use pulled chicken: sandwiches, grain bowls, tacos, soups. Turkey leg osso buco, prepared the same way as the classic Italian veal dish but with a turkey leg, is a genuinely impressive weeknight dinner that costs a fraction of the original.
Smoked turkey legs are the version most people know from state fairs and theme parks, but they’re easy to replicate at home. A dry brine overnight, then 3 hours on a smoker at 250 degrees or in a covered roasting pan in the oven with a small amount of liquid smoke. The result is rich, smoky, and works as a protein-forward main course that feeds two people easily for under $5.
Whole chicken
Whole chickens are almost always cheaper per pound than any individual cut, including thighs and drumsticks. A 4-pound bird for under $8 provides enough meat for at least two meals if you’re cooking for a family of four, plus the carcass for stock. That’s three meals out of one purchase, which is the kind of math that makes a serious dent in a weekly grocery budget.
Spatchcocking, which means removing the backbone and flattening the bird, solves the common problem of uneven cooking. A spatchcocked chicken roasts at 425 degrees in about 45 minutes, the breast and thigh finish at the same time, and the skin crisps across the entire surface. Use kitchen shears to cut along both sides of the backbone, press the bird flat, season under the skin with butter and garlic, and roast on a sheet pan with vegetables underneath to catch the drippings.
The carcass left after a roast chicken is worth saving. Simmer it with onion, celery, garlic, and water for 3 to 4 hours and strain it. The resulting stock is richer than anything from a carton. Freeze it in mason jars and use it for soups, risottos, braising liquids, and sauces for the next few weeks. That one extra step turns a $7 chicken into a full week of cooking building blocks.
Pork neck bones
Pork neck bones are the kind of cut that used to be considered standard pantry item in Southern cooking, soul food, and Italian-American kitchens, then largely disappeared from mainstream shopping habits. They’re back, partly because people are looking for ways to make cheap proteins go further, and partly because good braises and stews require bones for that deep, rich flavor that boneless cuts can’t deliver on their own.
Neck bones are mostly bone with a moderate amount of meat attached, which means they’re priced as a low-value cut, often $2 to $3 per pound. But they produce extraordinary liquid. Braised with onions, tomatoes, garlic, and herbs for 3 hours, they create a sauce that’s deeply savory. The small bits of meat that come off the bones go back into the pot. Served over polenta, pasta, or rice, it’s a full meal from a cut that most people walk past without noticing.
Neck bones are also excellent for making pork broth, a richer and more flavorful alternative to chicken stock that works particularly well in ramen, bean soups, and posole. Roast them first at 400 degrees for 30 minutes to develop color and flavor in the bones, then simmer in water with aromatics for 4 to 6 hours. The resulting broth is deeply pork-flavored and gelatinous when chilled, which is a sign of real collagen content and body.
Beef shank
Beef shank is the lower leg of the animal, cross-cut into thick rounds with the bone in the center. It’s the cut used for osso buco in Italian cooking, though veal is the traditional version. Beef shank is cheaper and, in a long braise, produces a result that rivals much more expensive cuts. The bone marrow melts into the cooking liquid and enriches the sauce in a way nothing else does.
Shank requires a long, wet cook. At least 2.5 to 3 hours in a covered pot at low heat, submerged in liquid. The classic combination is wine, tomatoes, broth, onion, carrot, celery, and garlic. After 3 hours, the meat is falling away from the bone and the sauce has reduced to something glossy and intensely flavored. Serve with gremolata, a quick mix of lemon zest, garlic, and parsley, scattered on top to cut through the richness.
The marrow in the center bone is worth dealing with directly. Scoop it out onto toast with a pinch of flaky salt. It sounds like a restaurant treat, but it’s part of every beef shank you buy. That small extra step gets you something most people pay $12 for as an appetizer, built into a cut that costs $6 to $10 a pound and feeds the whole table.
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