By Hilary Meyer, Associate Food Editor, EatingWell Magazine
A few weeks back I pledged to spend less on food, meat in particular. I've done well on my promise, and I've gotten to really enjoy some under-appreciated cuts of meat.
But I've realized that you do need to be careful about how you cook these budget-friendly cuts. Cheap cuts of meat (red meat in particular) can be either a) flavorless and/or b) very tough. So here are a few tricks to end up with tender, great tasting meat every time:
1. Cut it across the grain:
One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes meat more tender. So when you're carving a steak for serving, take note which way the muscle fibers are running and cut across