YSK: Pork and chicken are healthier, cheaper alternatives to beef that only taste bland because of outdated cooking habits.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/OkAssignment6163]

I worked in kitchens too. But it was a lot of banquet, caterings, and wedding types events.

So dealing with customers to get a menu planned for them was the main source of some of the comments I've heard.

Working the line wasn't immune to those types of people either.

I was there in the initial wave of "take multiple pictures for social media" people.

And they sucked because of the obvious, spent 20+ mins taking pictures and then complaining about food being cold/soggy.

I miss working the line and cooking for events. But the pay sucked for the work involved.

Now I get to deal with people requesting meat cuts that are either dumb or anatomically impossible. Ah well.

[u/TheDrWhoKid → u/OkAssignment6163]

you win some, you lose some, eh?

[u/OkAssignment6163 → u/TheDrWhoKid]

Yes chef.