Updated 30 September 2026
Some of the most delicious beef isn't the most expensive. Inexpensive cuts of meat like chuck, brisket, short ribs and braising steak cost less because they're tougher and need time. Give them that time, and they become meltingly tender and full of flavour, the kind of meal that tastes far more expensive than it was. Here's a butcher's guide to the cheap cuts of beef worth buying, why they're cheaper, and how to cook them.
Why some cuts cost less
The price of a cut mostly depends on how tender it is and how much of it there is. The fillet, sirloin and ribeye come from muscles that do little work, so they're tender enough to cook quickly, and there isn't much of them on each animal. The shoulder, chest, leg and shin do lots of work, so they're full of connective tissue (collagen). Cooked fast, they're chewy. Cooked slowly in liquid, the collagen melts into gelatine, making the meat soft and the sauce rich. That's the whole secret of cheap cuts.
The best cheap cuts of beef
| Cut | What it's like | Best way to cook | Guide |
|---|---|---|---|
| Chuck | Well-marbled shoulder, deep flavour | Braise or pot-roast | What is chuck? |
| Brisket | Rich, layered, becomes silky | Slow-roast, braise, smoke | Brisket in the oven |
| Short ribs | Meaty, fatty, on the bone | Braise or slow-cook | Beef short ribs |
| Braising steak | Thick-cut shoulder or leg steaks | Casseroles, pies, braises | Braising steak |
| Diced beef | Ready-cut chunks | Stews, curries, pies | Diced beef recipes |
| Rump steak | Lean, big flavour | Hot and fast, medium-rare | Types of steak |
Chuck: the pot-roast hero
Chuck is the butcher's favourite cheap cut. It's well marbled and full of connective tissue, which gives a deep, beefy flavour and a tender, pull-apart texture after 3–3½ hours at 150°C. Our Beef Chuck 1.5kg (£27.99) is a 1.5kg piece that feeds 6 as a pot roast, or makes a big batch of chilli, ragù or pie filling. Try our chuck pot roast with root vegetables.
Brisket: low and slow
Brisket needs patience, but rewards it: slow-roasted, covered, at 150°C, a 1kg Brisket Joint 1kg (£19.99) takes 3–3½ hours and slices or pulls beautifully. It's great for Sunday lunch, sandwiches and BBQs.
Short ribs: restaurant food at home
Braised short ribs are a restaurant favourite, and they're easy to cook at home. The 1.3-1.7kg Short Beef Ribs (£24.49) pack braises in red wine and stock in 3–3½ hours until the meat falls off the bone.
Braising steak and diced beef
For stews and pies, Braising Steaks 5x 100g (£9.99) come as whole steaks you can use as they are or dice yourself. They have just enough fat for a tender result after 2½–3 hours at 160°C. For a leaner option, Extra Lean Diced Beef 400g (£8.99) is trimmed of extra fat. See stewing steak vs braising steak.
Rump: the value steak
If you want a steak for less, rump has more flavour than sirloin or fillet and usually costs less. It's a little firmer, so cook it hot and fast, keep it rare to medium, rest it, and slice it across the grain.
How to make cheap cuts taste expensive
- Brown well. A deep sear adds rich, roasted flavour.
- Cook low and slow. Around 150°C in the oven, or low in a slow cooker. Keep it at a gentle simmer, not a boil.
- Use good liquid. Red wine, ale, stock and tomatoes all build flavour.
- Add aromatics: onions, garlic, thyme, bay and a spoonful of tomato purée.
- Cook ahead. Braises taste even better the next day, and chilling them makes the fat easy to lift off.
- Reduce the sauce at the end for a glossy, concentrated gravy.
Batch cooking for value
Cheap cuts come into their own when you cook a big batch. A 1.5kg chuck makes enough ragù or chilli for several meals. Portion it, cool it quickly, and freeze it for up to 3 months. See our guide to buying meat in bulk.
Comparing prices fairly
Compare price per kilo, not price per pack. Our product pages show the unit price where it's available. Remember that bone-in cuts, like short ribs, include some bone weight, and that slow-cooked cuts lose some weight in cooking, but they go a long way in a stew or ragù.
A simple weekend braise
For any of these cuts, the method is the same. Brown the beef in batches, soften onions, carrots and celery in the same pan, stir in a spoonful of tomato purée and flour, then add red wine or ale and enough stock to almost cover. Add thyme and bay, cover, and cook at 150°C until a fork slides in easily. Serve it with mash, or top it with pastry for a pie.
Cheap cuts to avoid cooking fast
Chuck, brisket, braising steak and shin shouldn't be grilled or fried like a steak. They'll be tough. If you're short on time, use a pressure cooker, or choose a quick-cooking cut like rump strips instead.
Browse all beef, stewing beef and slow cooker meat.
Cheap beef cut FAQs
What is the cheapest cut of beef?
Braising steak, diced beef, chuck and brisket are usually among the most affordable cuts, per kilo.
What cheap cuts of beef are tender?
Chuck, brisket, short ribs and braising steak all become very tender when cooked slowly in liquid.
How do you make a cheap cut of beef tender?
Brown it, then cook it slowly in liquid at around 150°C for 2½–3½ hours, until the connective tissue melts.
Is chuck steak good?
Yes. Chuck has a rich, beefy flavour and is ideal for pot roasts, stews, chilli and pies.
What is the best cheap steak?
Rump. It has more flavour than sirloin and usually costs less. Cook it hot and fast and slice it across the grain.