They don’t buy them. The dark meat cuts aren’t used because they are cheaper, but because they taste better. A love for tasteless white chicken breast is an American thing that developed in the 50’s/60’s... (20 replies, last updated by WineUnleashed April 22, 2008)

-n-Turf Monday Night Special – Petit Filet Mignn, Shrimp, Scallops w/ salad - $15.95. http://www.goldenbull.us (*) Assume the salad to “very” basic (non-exciting) so maybe this spot doesn’t qualify, but... (58 replies, last updated by katkoupai May 28, 2007)

—two salads (choice of Caesar or house)—an entree of wonderful rack of lamb and a lobster that had been prepared by cutting up the lobster meat and seasoning it then placing it on rice in the lobster shell-it was too... (7 replies, last updated by elnicka February 25, 2009)

I like to buy free-range or organic meat wherever possible, so I’m always looking for the cheaper cuts! Shin of beef is cheaper than chuck, and is very good for stewing. Skirt for grilling, as other people have said, and... (39 replies, last updated by classylady November 24, 2009)

. I’m making teriyaki kababs out of sirloin. Is this a good use of this cut - or is there a cheaper cut that results in the same quality of kabab? (5 replies, last updated by coll December 11, 2006)

Has anybody been to Cut in the Regent Beverly Wilshire – Wolfgang’s new steak house? (10 replies, last updated by Hunter November 8, 2006)

How about another Mario Batali restaurant, Casa Mono? I’ve not been, but based on the menu shown on menupages.com, you should be able to get odd meat cuts there. I’ve linked below to the page. Link: http (4 replies, last updated by queue June 3, 2004)

Hi y’all: I need to cook frugally, but I also try to cook well. I love buying cheap cuts of meat, especially when they’re on sale. Pork shoulder, for instance, rocks! When I buy a big hunk of beef, I like to make a... (14 replies, last updated by billh September 24, 2004)

http://www.opahrestaurant.com/ I just looked the place up, and it’s actually far cheaper than Cut, Providence, etc. I’m embarassed to have thought it was “high-end” in the first place, after reading the... (10 replies, last updated by mc michael June 11, 2007)

to you, for a particular price-point, for a particular meal. It is a bummer when a place you’ve enjoyed decides to cut costs by cheapening an ingredient or process – but with food costs going up, it’s either get... (13 replies, last updated by AngelSanctuary November 27, 2008)

expensive to bring it to mechanic. Same with complex meals I can’t or won’t cook at home like frying a chicken. To clean, cut and fly a whole chicken and clean up the mess would take 2.5+ hours. Say my time is worth... (110 replies, last updated by Fleur December 8, 2006)

I want to make the Mahogany Beef Stew that was posted a while ago....but I’d like to go with a really good cut of meat. Any recs on what would produce something tender and not dry? would making it with a beef filet be a... (6 replies, last updated by Webley Webster September 30, 2005)

I make corned beef from scratch every few years (very yummy) for St Patrick’s day, but I can never remember the cut of meat I am supposed to buy. Anyone know? (4 replies, last updated by Jim H. March 5, 2005)

and John Boos cutting boards. I love it there! (2 replies, last updated by foodstorm July 20, 2007)

With the economy the way it is, I have watched the prices at the grocery store slowly creep up. I’ve watched my usual “go-to” meats and other products double and sometimes triple in price. As of right now, where... (27 replies, last updated by Rick October 30, 2008)