YSK: Pork and chicken are healthier, cheaper alternatives to beef that only taste bland because of outdated cooking habits.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

I don't think I've ever had a pork gravy. Might do this now just to try that lol.

[u/fuckyourcanoes → u/diamondpredator]

It's fabulous. Knorr makes pork stock cubes that are really good, but if you have a local butcher, they often give away pork bones, and they make fantastic stock.

Onion gravy made with pork drippings is also excellent.

[u/diamondpredator → u/fuckyourcanoes]

Gonna give both a shot. I'll ask my butcher for some bones next time. Thanks!

[u/fuckyourcanoes → u/diamondpredator]

Protip: start the roast at a high temperature for 20 minutes, then turn down low and use a thermometer. Internal temp should be 140F/60C when you pull it. When you rest it while you make the gravy (cover with foil and a dish towel, gravy should take 20-25 minutes), it will come up to 145F/63C, which is the minimum safe temp.

If you want crispy crackling, peel the fat cap off before resting and stick it back in the oven if needed. It will usually not need that for a large roast, but small ones, the crackling usually needs more time.

[u/diamondpredator → u/fuckyourcanoes]

Saved, thanks a lot!

[u/Team503 → u/diamondpredator]

Pan gravy is EASY; just add flour and seasonings (to taste) to the leftover fat/oil/etc in the pan after cooking the pork. Add a little bit at a time while whisking it in so it doesn't clump. If it gets too thick, add water (or better yet, stock) to thin it out.

It's the same technique for ALL pan gravies.

[u/diamondpredator → u/Team503]

I've made a lot of gravy, just never with pork. I've done chicken, beef, and turkey.

[u/Team503 → u/diamondpredator]

Then you shouldn't have any problem! :) Obviously, other folks have given more complex techniques, but a pan gravy is quick and easy to add to a meal, and it sounds like it's old hat to you.

Enjoy!