13 Tricks to Make Cheap Meat Taste Like a Million Bucks

When meat prices are high, stretching your grocery budget means getting creative with cheaper cuts. Just because the meat is budget-friendly doesn’t mean it has to taste that way.

With a few clever techniques, you can transform even the most affordable cuts into something that tastes like it came from a five-star kitchen. These simple tricks will make cheap meat taste gourmet, without breaking the bank.

1. Add Butter

Adding a touch of butter to meat enhances both richness and moisture. Use plain butter, or mix in fresh herbs, garlic, or lemon zest.

Ghee, which is clarified butter, is another good option since it’s shelf-stable, so you can stock up when you see it on sale.

2. Use a Marinade

Marinating meat before cooking can completely transform its taste and texture. A good marinade, packed with acid, oil, and seasonings, tenderizes the meat while adding so much flavor. Even a few hours of soaking can make a big difference.

3. Tenderize With a Mallet

A meat mallet is a budget-friendly kitchen tool that helps tenderize tougher cuts by breaking down fibers, making the meat more tender and easier to chew. This is especially helpful for cuts like flank or round steak.

Be sure to cover the meat with plastic wrap or parchment paper before pounding to prevent tearing.

4. Use a Dry Rub

A dry rub is an easy way to make even the cheapest cuts of meat taste better. Make your own dry rub by mixing up your favorite spices and herbs, or use a store-bought seasoning for convenience.

Let it sit for a bit so the flavors can sink in before cooking, and it will do wonders for less expensive cuts like pork chops and chicken thighs.

5. Slow Cook Tougher Cuts

A slow cooker is perfect for cooking inexpensive, tough cuts like chuck roast or pork shoulder. Having the meat slow cook for hours softens all those tough bits, turning it into something that practically falls apart.

Just toss the meat in with some broth, veggies, and herbs, and you’ve got a meal that tastes like you spent way more time (and money) on it.

6. Grill for Flavor

Grilling adds a smoky flavor that’s hard to beat. Even affordable cuts like chicken thighs or pork chops taste better with some char. The high heat also helps to render fat, giving you a crispier finish.

7. Salt Cure the Meat

Rubbing meat with salt before cooking draws out excess moisture and intensifies its flavor. Let it rest for about an hour before rinsing and cooking. The result is a more flavorful, tender piece of meat.

8. Slice Against the Grain

When you slice the meat against the grain when serving, it can seem more tender than it actually is. Cutting through the muscle fibers shortens them, making each bite easier to chew. We love using this little trick for flank or skirt steak.

9. Let Meat Rest Before Serving

Letting meat rest after cooking allows the juices to redistribute, keeping it moist and preventing it from drying out. Even five to ten minutes makes a noticeable difference. If you cut the meat too soon, all those juices spill out onto the plate instead.

10. Cook with the Right Fat

The type of fat you use can dramatically impact the flavor of the meat. For example, cooking with duck fat or bacon grease instead of vegetable oil adds more flavor and doesn’t taste as bland.

Coconut oil can also change up the flavor entirely, giving you a fresh twist so you don’t get bored.

11. Flash Sear

A quick sear on high heat locks in juices and creates a crispy outer layer. This works well for cuts like pork chops, top round, or chicken thighs. Just a minute or two on each side can make a big difference.

12. Infuse with Fresh Herbs

Adding fresh herbs is one of the easiest ways to boost flavor. The herbs release natural oils that soak into the meat. Some of our favorites are rosemary, cilantro, basil, and thyme.

13. Make a Sauce or Gravy

After cooking your meat, turn the leftover pan juices and browned bits into a quick sauce or gravy by adding broth or cream.

Let it simmer to reduce, or whisk some cornstarch or flour to thicken it. It’s an easy way to make even the simplest cut of meat feel indulgent.