Today, we’re tackling meat. If you’re not a meat eater, this particular article may not be for you. For everyone else, read on. For this exercise, we’re going to focus on steak and chicken.
Go to any high end steak house and the most expensive cut of steak on the menu is either going to be the filet mignon, porterhouse or perhaps the bone in ribeye. There are other variations of course, but these tend to be the three that usually sit at the top of the list. There’s nothing wrong with any of these. I’d eat all three with zero issues, especially if I’m at a corporate dinner, wedding or some other event where I’m not footing the bill. It’s when my wallet comes out that my choice of steak changes.
Ladies and gentleman, I present to you, the humble sirloin. Equal parts tender and juicy, a well cooked sirloin will more often than not have more flavor than a filet or strip. I wouldn’t go so far as to say it has more flavor than a ribeye, but it certainly has less fat and is far cheaper than any ribeye you’ll find on a steakhouse menu.
Don’t be deterred by the fact that sirloin is the prevailing cut you’ll find at Longhorn, Outback or any of the other chain steakhouses. That doesn’t mean it’s a bad cut. There are those among us who would argue it’s substandard based purely on price. Don’t believe them. I like to refer to the sirloin as the “poor man’s filet” because it’s just as good, even more flavorful and often half the price.
Next time you’re at a fancy steakhouse, check to see if a sirloin is available and give it a go. If this isn’t available, you may be able to get an equally less expensive hanger steak. This is a different cut altogether but equally delicious and rarely the most expensive cut on the menu. 
Let’s move on to chicken. Most restaurants will offer a chicken breast in any number of variations. From salad to sandwiches, this always seems to be the option offered when it comes to chicken. That’s a shame, because it tastes like nothing. Unless it’s fried, a chicken breast has as much flavor as a water chestnut while costing far more than it should.
You’re not usually able to buy them at a restaurant (unless it’s fried) but a chicken thigh is far better than a chicken breast. Similar to the sirloin, it has infinitely more flavor and is most often considerably cheaper than a chicken breast. If you’re unable to buy them at a restaurant, I’d recommend a quick run to your local supermarket. Buy a pack of boneless thighs, season them up and throw them on the grill. Add some BBQ sauce and boom, the best chicken you’ve ever had. You can get a pack of thighs for 25-30% less than chicken breasts at most grocery stores.
What about the fat in each of these? Shouldn’t I be worried about that? Perhaps. If you’re on a special diet where you don’t have the ability to eat red meat or have to eat healthier chicken, then either of these options wouldn’t be right for you. You can still save money by purchasing chicken and/or turkey tenderloins. I’d recommend a healthy dose of seasoning or a marinade to inject some much needed flavor into the meat.
Either that or just have a plate of veggies or perhaps some fish.
Notice I didn’t say lobster. I have a reputation to uphold.
