Love steak but hate the price tag?
If you’re one of those people who enjoys a nice cut of steak—but just can’t stomach the cost that comes with it—these past few months certainly haven’t helped your situation. Many different cuts of beef have skyrocketed in price since 2020, with even ground beef seeing a sizable price increase of 50%.
Seeing this, one could simply kiss their dreams of a nice steak dinner goodbye. However, they could also follow this advice from social media creator MeatDad, whose bio reads “California native your internet butcher.”
In a recent video, he explains how one can get a nice cut of steak at a discount. Here’s his clever method.
What Is This ‘Underrated’ Cut Of Meat?
In his video, MeatDad shows a cut of chuck roast at a grocery store. While most people may think of this cut as solely a pot roast, MeatDad tells another grocery store visitor that choosing the right chuck roast could give you a decent steak for a budget price.
“The next cut down, next after this, is a ribeye,” he says, pointing to one part of the chuck roast. “On this side is a Denver steak. So, this is normally supposed to be a pot roast, right? But one or two out of all these roasts could be used as a steak.”
After this, he shows all of the chuck roasts in the refrigerator area. While some don’t meet his description, others boast substantial steak cuts.
“The trick is finding the right one,” he shares. “Some of these aren’t gonna be good. They’re gonna be chewy.”
However, if one finds the right cut, slices it up, and cooks the cuts separately, MeatDad says they’re “gonna have bomb [expletive] steaks for nine bucks a pound.”
“By choosing chuck eye or Denver steak, you get the rich flavor and juiciness of high-end cuts without paying high-end prices,” MeatDad writes in the caption. “These underrated cuts offer exceptional value for everyday cooking, grilling, or meal prep.”
Can You Really Get Cuts Of Steak This Cheaply?
What MeatDad is saying is, by and large, true. However, there are a few things that one should keep in mind before buying their first chuck roast.
First, this technique has been known by meat lovers for a long time. In fact, some even call this part of the chuck roast the “poor man’s ribeye,” though there’s a decent amount of distance from where chuck roast and ribeye are cut.
While this cut has good flavor and substantial marbling, it is not as tender as a real ribeye. That’s because the muscles in this area are worked harder than those in the rib. Additionally, it tends to be a little thinner than a real ribeye.
The Denver steak has similar issues—though, as true Denver steaks are still an underpriced cut of meat, one may be able to get a true Denver steak at a lower price point than other cuts.
@meatdad If you love steak but not the high price tag, here’s a simple breakdown that can help you get more value at the butcher counter. Most people know the ribeye for its marbling, tenderness, and rich flavor. But two lesser-known cuts offer a similar experience for a lower cost. Chuck Eye Steak Often called the “poor man’s ribeye,” the chuck eye comes from the section right next to the ribeye. It shares much of the same marbling and tenderness but at a noticeably lower price. Denver Steak Cut from the chuck as well, the Denver steak is deeply marbled, flavorful, and surprisingly tender when cooked properly. It delivers a bold, beefy taste at a fraction of the cost of premium steaks. The Benefit & Savings By choosing chuck eye or Denver steak, you get the rich flavor and juiciness of high-end cuts without paying high-end prices. These underrated cuts offer exceptional value for everyday cooking, grilling, or meal prep. Next time you’re shopping for steak, check the chuck section—you might find your new favorite cut.
Commenters Are Divided
While many commenters thanked MeatDad for the advice, others complained about high meat prices. For some, these prices mean that beef is off the menu no matter the cut.
“Chuck is too high now. Over 10.00 at Sam’s,” wrote a user. “Average consumers aren’t buying it. They’re switching to pork and chicken.”
“The stores have caught on to this trend already, the Chuck eye/Denver cuts have gone the way of the Chicken Wing. Too expensive,” observed another.
“Do yourself and family a favor, go to a local butcher,” stated a third.
BroBible reached out to MeatDad via email.