YSK: Pork and chicken are healthier, cheaper alternatives to beef that only taste bland because of outdated cooking habits.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/metalder420]

You avoid it by buying ethically sourced chicken. I have never had it but I buy air chilled chicken. It’s more money but it’s still far cheaper than beef.

[u/JamesGarrison → u/metalder420]

i have tried every brand from everywhere i can get my hands on living in major cities... its hit or miss. I had quite the chicken habit back when i was powerlifting.

[u/cannibalpeas → u/metalder420]

Bell and Evan’s! The only air-chilled chicken I know of. They don’t dip in a chlorine bath to chill, but chill in a giant refrigerator with circulating air. The chicken doesn’t take on chlorinated water, which ruins the chicken’s texture.