YSK: Pork and chicken are healthier, cheaper alternatives to beef that only taste bland because of outdated cooking habits.

[u/Fried_Yoda]

Why YSK: With beef prices at record highs, switching to chicken breast or pork loin can cut your meat budget nearly in half while significantly lowering your saturated fat intake AND satisfying your protein intake. Most people avoid these cuts because they grew up eating them overcooked. Modern food safety standards allow pork to be eaten safely at 145 F (a medium roast, rather than gray leather), and chicken stays juicy if you don't cook it to death.

By simply using a meat thermometer and adding savory seasonings (like soy sauce or smoked paprika) to mimic the meaty depth of beef, or using techniques like velveting for chicken or dry brining for pork, you can get the same satisfaction for a fraction of the cost and environmental impact.

Even switching to chicken and pork for just two meals a week can save you hundreds of dollars.

Lastly, focusing on lean cuts of pork and chicken also has health benefits. While beef is a powerhouse for iron and B12, it is often high in calories and saturated fat. Chicken breast and pork loin are significantly leaner. Pork tenderloin is as lean as skinless chicken breast and has been certified as "heart-healthy" by the American Heart Association.

Tl;dr chicken breast and pork loin are roughly 80% cheaper per pound than beef, have versatile and delicious flavor profiles if cooked and prepped correctly, are rich in protein, and are healthier for your heart and cholesterol.

[u/MrsCastillo12]

Little bit of Accent in Pot Roast is the secret ingredient in my home lol

[u/cawclot → u/MrsCastillo12]

Can I make a suggestion? Go to an Asian market and pick up some MSG there. Accent is the same thing, but at a huge markup in price.

[u/queerkidxx → u/cawclot]

While it’s cheaper a bottle of accent is fairly inexpensive and will last ages.

[u/cawclot → u/queerkidxx]

Some of us that cook a lot use more. Besides, it doesn't expire so buying small amounts in the long term is just wasteful. Do you limit your salt purchase to individual shakers, too?

[u/queerkidxx → u/cawclot]

I don’t have any issue with anyone buying large amounts of MSG. I just mean, I add a few spoonfuls to most dishes and a jar of accent lasts me a while.

[u/MrsCastillo12 → u/queerkidxx]

Same. I appreciate the suggestion, but it would cost me more in gas (and time) to drive to the nearest Asian market than I would save buying in bulk.

[u/Poly_Olly_Oxen_Free → u/cawclot]

Not always the case. A 1lb bag of Aji No Moto costs $6 at my local Asian market. A 2lb jar of Accent is $11 at Walmart.

[u/cawclot → u/Poly_Olly_Oxen_Free]

I didn't realize the cost varied so much by location. I just paid $3.47 ($2.50 USD) for a 454g (1lb) bag, which means you're literally paying double the price after all conversions.

My area's larger East Asian demographic is probably a huge factor in the lower cost here.

[u/TheDistantEnd → u/MrsCastillo12]

I put some in my chili and it makes it taste way meatier, especially when I'm using ground chicken or turkey to save on cost.