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Sous-vide: the one cool trick to save you from COVID-19 meat shortages
When it comes to beef, chefs agree: the most expensive cuts are often *way* overrated. Cuts like tenderloin, filet mignon, and ribeye are popular and easy to cook, so that's what grocery stores usually stock when everything is running smoothly and there's no global crisis. But in these tough times, those tender cuts can be hard to find. For carnivores looking to keep their families fed, it's time to level up by learning how to cook the tougher or less familiar cuts that ranchers, farmers, and chefs have long valued for their flavor and affordability.
Cooking unfamiliar cuts might seem intimidating at first, but with the right tools and techniques, it can be a rewarding experience. And if all else fails, a roast is always a safe bet.
### What’s an “undesirable cut�
Let’s take a moment to think about why people love tenderloin so much. Each cow only has two tenderloins, so if you want six of them, you’d need to slaughter multiple cows. Do similar math for other cuts, and you’ll start to understand why some parts are more expensive and harder to find now.
The "undesirable" cuts are simply the rest of the animal — not because they’re bad, but because they’re less known. But to butchers and farmers, these are the cuts they really hope you’ll try. They mean less waste and more value for your money.
### Beef Cuts to Try
Next time you go shopping or place an order, look for these cuts. If you visit a butcher, you’ll get great advice tailored to your family’s tastes and cooking style.
Here are some cuts we recommend:
- Tri-tip
- Flat iron
- Chuck steak
- Teres major (also called petit tender or faux filet)
- Beef shank
- Merlot steak
- Beef tongue
- Oxtail
### Pork Cuts to Try
Don’t just stick to pork chops! There’s a lot more to a pig than ribs and chops. Here are some great alternatives:
- Pork top sirloin steak
- Collars (sometimes called coppa)
- Brisket
- Skirt steak
- Boston butt
- Pork shoulder
- Pig’s feet
If you go to a butcher or have a farm share, they can guide you on how to prepare these cuts. Even if you're on your own, cooking them doesn't have to be scary. A cast iron skillet or grill works well, and marinades are your best friend.
### Cook Like an Expert (Without Hours of Study)
You don’t need to become a butchery expert to cook great meat. The key is knowing where to spend your money. Here’s our approach:
1. Whenever possible, buy from a local butcher or farmer.
2. Don’t just go for the familiar cuts — ask questions and try the underrated ones. Many ranchers who sell directly to consumers handle the cutting for you.
3. Invest in the right tools to make cooking easier and more delicious.
### The Sous-Vide
This tool is a chef’s best friend and can be yours too. It’s worth the investment and surprisingly simple to use. Basically, it's a method of cooking food in a water bath at a precise temperature. You vacuum-seal your meat with a marinade or dry rub and then submerge it in the water. No need to buy an expensive vacuum sealer — a good ziplock bag works just as well.
We use sous-vide regularly at *The Prepared*. We freeze meat in vacuum-sealed bags or Ziplocs with minimal air, so it's ready to cook whenever we need it. We heat the water to 130–145°F for a few hours, then sear it quickly on the grill or in a hot skillet for a perfect crust.
Sous-vide is also super safe. Cooking at low temperatures for several hours kills harmful bacteria, and a quick sear finishes the job without overcooking the meat.
### The Cast Iron Skillet
If you don’t have a grill, a cast iron skillet is your best bet for cooking tougher cuts. It's simple and effective. Marinate your meat in a Ziploc overnight, season it well, and let it come to room temperature before cooking.
Before placing the meat on the pan, make sure it's dry. Any moisture will prevent the Maillard reaction, which gives meat that delicious, crispy crust. Heat your skillet on high until a few drops of water sizzle and steam — that’s when it’s ready. A tri-tip or flat iron steak will cook beautifully in minutes.
### The Roast
When in doubt, go for a roast or braise. Most people already have the tools needed. Make a dry rub or marinate your meat overnight. Brown it on high heat, then cook it slowly in a covered dish with a little liquid — wine, broth, or stock — until tender.
Braising not only makes tough cuts soft and easy to eat but also adds depth of flavor. Add vegetables toward the end for a complete meal. Whether you're using a cast iron skillet or a regular pot, this method is reliable and delicious.