Discover the Cheapest Cuts of Meat

What are the Cheapest Cuts of Meat in Australia?

Want to make a great meal without burning your wallet? Go for cheaper cuts of meat! Here’s your go-to guide for cheap cuts of meat and the best ways to cook them.

Save money on delicious meals with cheap meats! Check out this Japanese-inspired beef burger. 

It’s no secret that Australians love a good helping of succulent, well-cooked meat. But while it’s one of the primary ingredients in many of our favourite dishes, it can also be the most expensive. That’s why finding the right balance between taste and budget can sometimes be a challenge. But did you know that you can find some of the most flavourful and versatile cuts of meat at a price that won’t break the bank?

In this article, we’ll take a look at the top budget-friendly meat options and the best ways to cook them. Forget your ribeyes and porterhouses for a moment—we’ve got some underrated cuts that are sure to satisfy.

What are the factors that affect the prices of meat in Australia?

In Australia, meat prices vary based on the type of meat and cut, with chicken typically being the most affordable, followed by fish, pork, beef, and lamb. Several factors contribute to these price differences:

• Supply and demand

  Like any other commodity, the price of meat is influenced by consumer demand and producers’ supply capabilities. Fluctuations in either factor can result in price adjustments.

• Production costs

  Costs associated with raising livestock and processing meat influence the prices that producers can charge. Factors such as farming techniques, feedlot systems, and processing methods can affect efficiency and production costs. Additionally, sustainable and humane practices may impact both production expenses and consumer demand for specific meat types.

• Climate and weather

  Extreme weather conditions like drought, flood and heat wave can affect the availability and quality of feed for livestock, leading to increased production costs and lower supply.

• International trade

  Exporting Australian meat can influence domestic supply and prices, while import restrictions and tariffs in foreign markets can affect the competitiveness of Australian meat producers.

• Consumer preferences

  Changing consumer preferences for meat types, cuts, and concerns about animal welfare, sustainability, and health can influence demand and, subsequently, prices.

• Government regulations

  The Australian government sets standards for the production, labelling and sale of meat. Any changes in these regulations can impact production costs and, ultimately, meat prices in the market.

Cheap cuts of meat and the best ways to cook them

The less expensive cuts of meat often get a bad rap for being tough and lacking flavour. But cheap doesn’t necessarily mean flavourless. With the right cooking methods, you can transform your bargain cuts into juicy, succulent dishes that are both delicious and budget-friendly.

Whether it’s slow-cooking in a flavourful sauce, grilling over high heat or pressure cooking until tender, there are many ways to bring out the best in these cuts. 

Chicken

• Chicken leg quarters – Chicken leg quarters (also called whole chicken legs) consist of the drumsticks and thighs. Sold bone-in and skin-on, they offer a rich, meaty flavour, with a considerable amount of fat.

  You can cook the entire thing or separate the thigh and drumstick. Whichever you prefer, chicken leg quarters are best cooked using moist heat methods like braising, slow cooking or stewing.

• Whole chicken – As the name suggests, whole chicken is the whole bird—white meat, dark meat, bones, skin and all. You can throw it in the slow cooker or cut it into smaller pieces. Whole chickens are also great for roasting in the oven or cooking on the grill.
• Drumsticks – Chicken drumsticks contain much of the dark meat of the leg quarters. While they may be tougher than lean cuts like chicken breasts, they are no less flavourful. When grilled or roasted, the skin gets crispy as the meat remains juicy.
• Wings – With a lot of skin and bones, chicken wings are a succulent treat best prepared by deep-frying. They can also be baked and served as an appetiser or marinated, slow-cooked and served as a snack.

The perfect slow-roasted chicken starts with a premium-grade chook. Ask your local butcher about it or order your whole chicken online from Manettas!

Pork

• Shoulder – Pork shoulder is a large cut of meat with good marbling, so expect a flavourful piece. Because this is a tougher cut, slow cooking methods like braising and BBQ are excellent options.
• Pork loin – Not to be mistaken from pork tenderloin, pork loin is flatter and narrower, sold boneless or bone-in. This economical option is lean, mild-tasting and should be cooked quickly at high heat to prevent it from drying out.
• Spare ribs – Cut from the bottom part of the ribs and the breastbone, spare ribs can pack a generous amount of fat. Give them plenty of time to cook and you’ll be rewarded with a tender cut of meat with a rich flavour.
• Ground pork – Made from all parts of the animal, ground pork is a versatile meat that lends itself to stir-fries, meatballs, a fried rice base and more!

Talk about cheap cuts of meat, these pork cutlets should also make the ‘cut!’

Beef

• Chuck steak – Looking for a great alternative to expensive cuts like ribeye or filet mignon? Give chuck steak a try. As a cut that sits beside the rib eye, you can expect a nice flavour minus the high price point. You can cook it just like how you would cook a ribeye steak, along with a good marinade to let its flavours.
• Brisket – Brisket muscles support more than half of the animal’s bodyweight, so expect some tough cuts that call for a slow cook. Brisket beef is a favourite on the barbecue grill because cooking it slowly melts the tough connective tissues, making way for some juicy, tender meat.
• Silverside – Silverside is a lean, tender meat that comes from the back section of the animal’s thigh (above the leg cut). It has a thin layer of silvery connective tissue located on the side of the cut (hence, silverside). Silverside is probably best slow roasted or poached, but you can also fry it quickly in a pan.

• Flat steaks – There was a time when flat steaks, such as flank steak, skirt steak and hanger steak, were so cheap they were often used for ground beef. While not as cheap now as they once were, flat steaks are still considered budget-friendly alternatives to a tender steak like tenderloin. Sliced thinly, they’re best served on rice, pasta or tacos.

At Manettas, you can get your beef tenderloin without spending too much.

Lamb

• Neck – If you want lamb on your stew, you have a winner in lamb neck. Slow cook it for hours until it becomes tender and you’ll be surprised at the delicious meal you’re getting with this economical cut of meat. Lamb neck is also great pan-fried or braised.
• Breast – Lamb breast comes from the animal’s underbelly. While it contains more fat than the traditional lamb ribs or roasts, much of it is released when slow-cooked. Lamb breast is a flavoursome cut that’s best marinated before cooking.

If you’re looking for premium-quality meats sold at competitive prices, turn to Manettas and have your favourite cuts of meat delivered to your doorstep.