Remember when your meat counter looked abundant, rows of bright, fresh cuts, all reasonably priced and ready to inspire dinner? These days, it feels like a different world. The same New York strip that once felt like an easy weeknight splurge now sits reimagined under a price tag that makes you pause.
I wrote about this recently in my newsletter, because the shift has been impossible to ignore. I’ve always been a fresh‑first cook, the kind of person who buys whatever looks best at the counter and builds a meal around it. But with prices climbing higher every month, even that long‑standing habit is starting to crack. What used to be simple, joyful shopping has turned into a careful calculation.
This is difficult to adjust to as I’ve always been a meat lover. You can see it in the recipes I share. Grilled, slow‑roasted, seared, braised, all the things that make a kitchen smell like home. But lately, every trip to the grocery store feels like stepping into a different universe. Prices jump around with no logic, and cuts that used to be weeknight staples suddenly behave like luxury items.
I still remember when flank steak was the quiet hero of the fridge, cheap, flavourful, forgiving. Skirt steak, tri‑tip, flat iron… all of these “lesser” cuts that delivered big personality without the big price tag. Now many of them sit in the case like they’ve been promoted, wearing price stickers that make you blink twice.
But I do have a plan. Most people don’t realize that the most popular proteins in North America line up in this order: beef, chicken, pork, shrimp, salmon, and finally turkey. My plan is to share my own favorites for these proteins, and along the way, pass on a few smart tips for saving. And it all starts with my recipes.
Now for my first cost‑saving tip. It’s simple: always buy what’s on sale. That might mean skipping a craving for steak or baby back ribs, and it might mean your freezer fills up quickly. Just be sure to wrap everything properly for freezing, but you’ll save a remarkable amount of money. Then plan to repurpose the leftovers into another meal: lunch, a casual dinner, or even a mash‑up casserole or stir‑fry.
I’ll be sharing my top 10 favorite recipes for each protein and some of the repurposed dishes from these to spark a few ideas of your own. Just keep an eye on my Recent Posts beside each recipe or browse the Cooking section of my blog. New posts start rolling out next week!
