Switch to Cheaper Cuts of Meat to Lessen Costs

The latest casualty of the supply chain and work-shortage crisis may be rising prices at the meat counter. Bacon and certain steaks are now more expensive than they have been in a decade. For carnivores who can’t give up their taste for meat, there are some ways to fight ‘Meatflation.’ To help cut costs, New York chef Franklin Becker suggests switching to cheaper cuts of feed, like flank or chuck steak. Becker told Les Trent those cuts can be “just as delicious but half the price.”