Argentina beef keeps popping up in search trends and prices are climbing — what’s the best cheap cut to stock up on now?
I keep seeing ‘argentina beef’ trending with supply-shock talk and honestly beef prices at my butcher have not been moving down anyway. If I want to fill the freezer with something that eats well without costing ribeye money, what cut should I be asking for? Thinking about grabbing a whole piece and breaking it down myself since the per-pound price is usually way better.
1 answer
- Whole chuck roll, honestly
Ask your butcher for a whole chuck roll — it is the cut they slice into chuck-eye steaks, and bought whole it is usually the cheapest per-pound beef you will find that still eats great. Break it down at home with a decent knife, portion it, freeze it. Second choice: hanger steak if your butcher has it, cooks fast and tastes like a steakhouse cut at a third of the price. Skip anything pre-trimmed or pre-portioned — you are paying for the labor.