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Beef Bourguignon

blender Jan 29, 2014 03:09 PM

What is the least expensive meat to use for beef bourguignon? Need to make a lot and don't mind butchering a big piece

  1. Njchicaa Jan 29, 2014 03:25 PM

    I have no idea. I usually use a chuck roast.

    1. weezieduzzit Jan 29, 2014 05:21 PM

      Whatever you find on sale at the best price per pound.

      1. t
        texanfrench Jan 29, 2014 05:34 PM

        Chuck or rump roast, whichever you can find cheapest.

        1. monavano Jan 29, 2014 05:38 PM

          The best help I can give you is that you need to familiarize yourself with which cuts of beef lend themselves to braising, and go from there.
          This way, you can make decisions like this on the fly, in your store, and work within your budget the best you can.


          1. s
            Sam D. Jan 29, 2014 05:44 PM

            These days there really are no inexpensive beef cuts. I use boneless chuck roast because it is less expensive than most other cuts of beef and it is easy to trim and cut into chunks suitable for beef bourguignon. Long slow cooking will produce tender, flavorful meat.

            1. b
              blender Jan 29, 2014 06:16 PM

              Thanks everyone!

              1. z
                zackly Jan 29, 2014 06:18 PM

                Chuck is superior to any of the "rounds" from be rear of the animal. Top round, bottom round & rump roast will yield out cheaper than chuck because they are all lean meat but I think you'll find the end results too dry.

                1. Bada Bing Jan 30, 2014 03:59 AM

                  You might check out shanks at a Latin market, where the prices are generally better (at least around here) than at mainstream supermarkets.

                  1. s
                    Soyabean Jan 30, 2014 04:06 AM

                    Shin of beef

                    2 Replies
                    1. re: Soyabean
                      Bada Bing Jan 30, 2014 09:01 AM

                      Interesting idea--I was at a Viet/Thai grocer a while ago and they had boneless beef shin. Had never seen that before.

                      1. re: Soyabean
                        zackly Jan 30, 2014 12:18 PM

                        I used to sell for a local meat purveyor who were famous for their fresh ground beef for hamburgers. It was great! The German butchers who made it used a combination of 3 way chucks and shin meat. I don't know the proportions.

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