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Less-pricey cuts of meat great for the grill
Photo credit: Noah Hendler Photography
With barbecue season in full swing, we asked NYC-based meat purveyor Jake Dickson, owner of Dickson's Farmstand Meats, for advice on some lower-priced cuts fit to grill.
Forget filet mignon, these cuts will cook up nicely (and inexpensively). Beef
Dickson suggested flanken, sometimes called Korean-style short ribs, cut thin.
He recommended marinating the meat before barbecuing, which helps break up some of the tougher muscles. “Another good option is flatiron,” he said, “cut from on top of the shoulder blade.” It’s a tender cut; you don’t even need to marinate it, just give it a quick sear, he said. Pork
Dickson said there are good deals to be had in hams this time of year. Instead of doing them as a roast, he suggested getting a cross-cut leg steak (also known as a fresh ham steak). It’s a more tender cut, which is good for quick cooking. Lamb
While rib chops can be really expensive, that doesn’t mean frugal shoppers have to give up on lamb altogether. Dickson said a butterflied leg of lamb is great on the grill. If you want to be adventurous, try the Denver Rack or lamb riblets. “I would never recommend them as an entrée, though” he said, “they’re rich and very fatty. I char them on the grill as an appetizer.” Get more advice
When in doubt, Dickson said, ask your butcher or even the person behind the counter at the supermarket for help. “Most are trained pretty well. You don’t necessarily need to buy what’s out there on display.”
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