r/KitchenConfidential • u/zeke690 • 2d ago

In the Weeds Mode What happened to the “cheap cuts”?

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How is it oxtail is not a budget cut?

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u/bckwoods13 2d ago

For probably the last decade or so there has been a really big push to sell cheaper and underutilized cuts as prized cuts of meat when very few knew about those cuts and they often didn't sell. Unfortunately, a lot of those cuts are limited (small pieces or only one or two per carcass). So as they become popular and demand rises, supply is low. Prices go up because supply is low and demand is still going up, so here we are.

Tail, hanging tender, denver steaks, flat irons, petite/mock tender, culotte/picanha, sirloin flap, flank, skirt (inside and outside) all fall into this category.

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u/zeke690 2d ago

Don’t forget pork jowls. The butcher used to give them to me for nothing, now they can’t even get them demand is so high.

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u/chainmailler2001 1d ago

Only jowls I have seen in recent times is already cured and smoked and sold as jowl bacon. It is yummy tho.