I Asked 6 Chefs and Butchers for the Cheapest Cut of Beef To Buy Right Now—They All Said the Same Thing

If you’ve done a double-take at the meat case lately, you’re definitely not alone—beef prices are at (or close to) record highs in 2026 . Steaks have become especially pricey, averaging nearly $13 per pound this spring, about 16 percent higher than last year. And, unfortunately, there’s no quick relief in sight. The USDA predicts prices could climb another 10 percent this year, with some estimates going as high as 18 percent.

The good news? You don’t have to give up your favorite beefy dinners . You just need to shop a little smarter. That’s why we asked six chefs and butchers to share the most affordable cut of beef to buy right now—and how to turn it into something seriously delicious.

Our Panel of Culinary Pros

• Greg Mueller , director of culinary innovation at Recteq , a wood pellet grill company based in Evans, Ga.

• Alex Ching , chef at Bonyeon in Chicago, a Korean steak restaurant

• Jorge Thomas , founder of Swaledale Butchers in Haworth, U.K.

• Dagan Lynn , executive chef at National Cattlemen’s Beef Association

• Chip Carter , an avid cook and veteran food journalist behind the "Where the Food Comes From" podcast

• Joanne Gallagher , co-founder and recipe developer at Inspired Taste

The Cheapest Beef Cut To Buy Right Now

Across all six experts—from chefs to butchers to food journalists—the consensus is clear: Chuck is the smartest buy right now. "If you’re buying for flavor and value, chuck is hard to beat," says Jorge Thomas, founder of Swaledale Butchers in Haworth, U.K. "It’s usually one of the more affordable cuts because it comes from a hardworking part of the animal, but that’s also why it has so much character."

Beef chuck comes from the cow's shoulder and neck, a hardworking region that gives the meat its signature rich, beefy flavor. Because it’s naturally a bit tougher and higher in connective tissue, it really shines when cooked low and slow, where it transforms into tender, melt-in-your-mouth meat.

Flavor comes from work, not prestige, says Chip Carter, the longtime food journalist behind the " Where the Food Comes From " podcast. The cow’s use of the chuck muscle may create tougher meat, but also deeper, beefier flavor. He says the expensive, tender cuts in the middle of the cow are pricey precisely because they don’t work much. And while cheaper cuts require more thoughtful cooking, you are rewarded with richer taste.

But you can do much more with chuck than whip up braises, pot roasts, and stews, if you know what to look for at the butcher counter and grocery store. "Most chuck cuts are going to require long cooking times and liquid—think classic pot roast and short ribs and you’re spot-on with chuck," he says. "But some cuts from the chuck can also make good grilling steaks, like the Denver and the flat iron."

How To Get the Most Out of Chuck

Low and slow is the secret.

If there’s one thing every expert agrees on, it’s that time and gentle heat are what make chuck shine. Braising , smoking, or slow roasting allows the fat and connective tissue to break down, turning a tough cut into something incredibly tender and rich.

As Greg Mueller, Recteq Director of Culinary Innovation, puts it: "[Chuck] has marbled fat that transforms when cooked just right…It is fantastic smoked for a few hours, wrapped up in butcher paper with rendered beef tallow. It will become a tender meat marshmallow."

Inspired Taste ’s Joanne Gallagher echoes that sentiment, noting that while chuck needs extra time, that’s exactly what turns it deeply flavorful and tender. "It delivers that cozy, fall-apart texture we all love when it’s slow-roasted," she says

Look for marbling (and the right color).

When you’re at the store, keep an eye out for fine, even marbling—those thin streaks of fat running through the meat. That fat keeps the meat juicy, adds flavor as it renders, and leads to a better final result. "The intramuscular fat will baste the roast from within as it cooks, helping it stay juicy and flavorful through hours in the pot," says Dagan Lynn, National Cattlemen’s Beef Association 's executive chef.

You’ll also want a bright red or cherry-red color, which signals freshness. Skip anything that looks grey, dull, or overly lean—fat is your friend here, especially for slow cooking. "Make sure [the fat] is not just sitting on the edges, since that’s what melts and keeps the cut juicy," Gallagher says. "The muscle should look firm and well-shaped with a nice fat cap that isn’t overly thick."

Get creative with how you cook it.

Chuck is both affordable and incredibly flexible in the kitchen. You can slice it for pot roast , shred it for tacos and sandwiches, cube it for stews, or even grind it for burgers. "This cut can be sliced, shredded, or even cubed for a more cost-effective burnt end," says Mueller. It’s also a great option for meal prep as one roast can easily stretch into multiple dinners throughout the week.

In fact, Lynn points out that once cooked, chuck "can be shredded and used across multiple meals, from tacos and grain bowls to salads, sandwiches, or casseroles, to stretch a single purchase across several days."

It goes by multiple names—so look for them all.

Part of shopping smart is knowing what to look for on the label. Chuck can also show up as chuck roast, blade roast, 7-bone roast, cross rib roast, shoulder pot roast, or ranch steak. They all come from the same general area and work beautifully for low-and-slow cooking—so don’t pass one up just because the name is unfamiliar.

A little strategy can save you even more.

If you want to maximize savings, don’t be afraid to go beyond the standard grocery store selection. Butchers can help you find the best value cuts or trim a piece to your liking. Carter recommends buying a larger cut, like a whole chuck roll, and breaking it down yourself. And if you have freezer space, stocking up during sales is one of the easiest ways to keep beef on your menu without overspending.

Other Budget-Friendly Beef Cuts

While chuck is the standout, there are plenty of other affordable options if you know how to cook them.

• Cuts like Denver steakand flat iron (both from the chuck) are great for grilling. "Denver steak is such a versatile cut of meat and is significantly cheaper than a ribeye, New York, or tenderloin," says Alex Ching, chef at Chicago’s Bonyeon. "It carries a very yummy but not overpowering beefy flavor."

• " Round cuts, like eye of round or bottom round, are lean and budget-friendly, too, and they’re especially good when marinated or sliced thin. Ground beef will always be the smart pick for stretching meals like sauces or tacos; it’s extra economical and versatile," Gallagher says.

• If you fancy filet mignon or strip steak, try flank steak instead. "This is a lean and flavorful cut that is best used when marinating and grilling," Lynn says. "When serving, slice thinly against the grain to maximize tenderness."

• Thomas also recommends looking for the shinor featherbladefor braising and the bavetteand skirtfor quick cooking. "[They] can be an excellent value if you cook them quickly over a high heat and slice them against the grain," he says.

Read the original article on Allrecipes