For braising and for stew we sometimes use the breast, a very inexpensive, moist and flavorful cut.

LAMB shanks are a very inexpensive cut of meat, and they make delicious winter stews.

That it calls for relatively inexpensive cuts of beef is also in its favor.

Long, slow, moist heat breaks down the fat and the tough membranes in the inexpensive cuts typically barbecued.

They are the most inexpensive cut of pork and beef ribs.

The shanks are an inexpensive cut and come out meltingly tender, the meat almost falling off the bone.

Lamb shanks are an inexpensive and underused cut, but they are showing up with increasing frequency on the menus of restaurants.

The prosaic marinated flank steak is a good choice, because it is an inexpensive, flavorful cut that's available everywhere.

It is hearty, unsophisticated fare concocted from inexpensive cuts of meat and with an emphasis on deep frying.

Pork chops are an inexpensive cut of meat, and bread stuffing was used, as it has been for hundreds of years, to stretch the portions.