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Sous-vide: the one cool trick to save you from COVID-19 meat shortages
When it comes to beef, many chefs agree: the most expensive cuts—like tenderloin, filet mignon, and ribeye—are often overrated. These cuts are popular because they’re easy to cook and widely available, especially when meat processing plants are running smoothly and there’s no global crisis. But in these tough times, those tender cuts have become rare. That means carnivores who want to keep their families fed need to expand their meat knowledge and learn how to cook tougher, less familiar cuts that are actually full of flavor and value.
These so-called “undesirable†cuts aren’t bad—they just aren’t as well-known or commonly sold in supermarkets. In fact, butchers, farmers, and chefs have long prized them for their rich taste and cost-effectiveness. The challenge is that cooking them can feel intimidating at first, but with the right tools and techniques, even beginners can master them.
So what exactly makes a cut “undesirable� Think about it: a cow only has two tenderloins. If you wanted six, you’d need three cows. Multiply that logic across other cuts, and you start to understand why some parts are more expensive or harder to find. These cuts make up the rest of the animal, and while they may not be as tender, they’re packed with flavor.
Here are some beef cuts worth trying:
- **Tri-tip**
- **Flat iron**
- **Chuck steak**
- **Teres major (also known as petit tender or faux filet)**
- **Beef shank**
- **Merlot steak**
- **Beef tongue**
- **Oxtail**
For pork lovers, don’t just stick to chops and ribs. Try:
- **Pork top sirloin steak**
- **Collars (or coppa)**
- **Brisket**
- **Skirt steak**
- **Boston butt**
- **Pork shoulder**
- **Pig’s feet**
If you visit a butcher, they can guide you based on your preferences and cooking style. Even if you're cooking alone, these cuts are totally doable. A cast-iron skillet or grill works great, and marinades can really elevate the flavor.
If you're looking to cook like an expert without spending years studying, here's a simple approach:
1. Buy from a local butcher or farmer whenever possible.
2. Don’t just go for the familiar cuts—ask questions and try something new.
3. Invest in the right tools to make cooking easier and more delicious.
One tool that stands out is the **sous-vide cooker**. It's a chef's best friend and one of the easiest ways to cook meat perfectly every time. Basically, you vacuum-seal your meat with a marinade or dry rub, then cook it in a water bath at a precise temperature. You don’t even need a fancy vacuum sealer—Ziploc bags work just fine.
We use sous-vide all the time, especially when we buy meat from the store and freeze it. We keep it sealed in Ziplocs with minimal air, ready to cook with little effort. We heat the water to 130–145°F, let the meat cook for a few hours, then pat it dry and sear it on a hot skillet or grill. This method ensures the meat is both safe and incredibly flavorful.
Another essential tool is a **cast-iron skillet**. If you don’t have a grill, this is your best bet for cooking tougher cuts. Marinate the meat overnight, season it well, and then cook it on high heat. Make sure to dry it off before cooking to get that perfect Maillard reaction—the golden crust that adds depth of flavor.
And finally, if you're ever unsure, **roasting or braising** is always a solid choice. Brown the meat on the stove, add a bit of liquid, and let it cook low and slow. This method turns even the toughest cuts into tender, juicy meals. Add vegetables toward the end, and you’ve got a complete dish.
Whether you're using sous-vide, a cast-iron skillet, or a simple roast, there’s no reason to stick to the same old cuts. With a little creativity and the right tools, you can enjoy amazing meals that are both flavorful and budget-friendly.