EDMONTON — Picking a steak for your barbecue can feel much like a crapshoot. While most of us are familiar with the traditional, pricey cuts at the meat counter of the local grocery store, the “value” cuts — those under about $14 a kilogram — are often puzzling. We know about strip loins and tenderloins but the nomenclature on the value side can sometimes be a challenge. Labels like butt, shoulder, and bottom can contribute more to confusion than to an informed choice.
Besides, there’s always that sneaking sense that unless you invest a sizable portion of your grocery budget in the high-end option, you’ll be gnawing your way through something unpleasant and feeling a little embarrassed, especially in front of guests.
Not so, says Sobeys meat specialist, Derrick Ash. In fact, the cheaper steak selections are often the most flavourful, and furthermore, can be just as tender as higher-end cuts, so long as consumers employ a few, easy barbecue techniques. In the last few weeks, Sobeys has launched a campaign called “So Much for So Little” that aims to acquaint customers with cheaper cuts of meat that can provide great grilling.
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