Lamb shoulder chops like the one pictured above deliver as much or more lamby goodness as pricier and tinier lamb rib or loin chops. And their sometimes chewy texture can be tenderized quickly with a citrus marinade or dry brining. They also respond well to braising.

Probably more fat, in fact, than the 15 to 20 percent of fat in ground chuck, the cheapest ground beef at the supermarket. So on occasion, anyway skip the ground sirloin or bison or turkey and enjoy an honest, juice-down-your-chin, extra-cash-in-your-pocket burger.

And cook it medium rare to medium, or why bother? These hardworking muscles contain long fibers and connective tissue, giving the meat the potential for toughness. Long, low-temperature cooking in braising juices tenderizes this inexpensive cut and enhances its satisfying, beefy flavor.

And it may not always become fork tender, but when it tastes this good, do you really care? A favorite pot roast recipe of mine is the Provençal dish, Layered Pot Roast with Anchovies, Capers and Garlic.

Far more flavorful than more tender filet mignon or strip steaks, it is perfect for marinating and then quickly grilling. Slicing it thinly across the grain overcomes the stringy fiber problem. This Grilled Moroccan Flank Steak makes delicious use of this inexpensive cut.

The most economical cut of chicken is often no cut at all. Sometimes bone-in thighs or drumsticks may be a little less per pound, but a whole chicken can provide a number of meals — and more flexibility.

Cutting up a chicken is really quite easy and yields various pieces for a few dishes. You can also roast an entire chicken and eat part of it as a meal, then use the leftover cold chicken for sandwiches, salads, or just out-of-the-fridge, eat-over-the-sink midnight snacks.

And be sure to save the carcass to flavor a soup. They were often bought by thrifty home cooks to flavor soups or stretch food budgets. But between current nose-to-tail cooking trends and the elevation of chicken wings to bar food gold, they can be as pricey as steaks.

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Ground Beef – $ per pound Pork Chops (Bone-In) – $ per pound Pork Chops (Boneless) – $ per pound

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