We asked 5 butchers for the best budget steak cut—these are their top 3 picks

It’s time to ditch those ribeyes, tenderloin, and New York strips.

Ranking right up there with coffee, recent data suggests that the cost of your steak is climbing faster than nearly any other item in your shopping cart. After rising 2.2% from November to December 2025, steak prices officially jumped 17.8% year over year, according to the U.S. Bureau of Labor Statistics’ Consumer Price Index (CPI).

If you’re a red meat-lover on a budget, you might think this means you should switch to other proteins. But five professional butchers we spoke to say you need not abstain. You just need to shop wisely.

“High-quality doesn’t have to mean high in cost,” confirms trainer butcher and chief protein officer for ButcherBox Michael Billings. That’s because many times, you’re paying a “tax” for a specific steak cut’s reputation or popularity, when other similar options taste just as amazing—and are sold for far less coin.

Ahead, experts reveal how to spot the steals among the steeply-priced options in the meat case. Then stick around, as the butchers share the top three steak cuts they buy when they’re trying to keep their accountants as happy as their taste buds.

Our Panel of Steak-Savvy Butchers

• Michael Billings, a trained butcher and the chief protein officer for ButcherBox in Boston, Massachusetts
• Nick Lenters, owner/operator of Old Station Craft Meats in Waukee, Iowa
• Rob Levitt, head butcher and chef at The Publican and Publican Quality Meats in Chicago
• Saul Ramos, culinary director and butcher at Forte Hospitality, including Butcher and the Bear steakhouse in Chicago
• Josh Turka, owner of 5th Quarter Butcher + Provisions in Waitsfield, Vermont

Qualities of the Best Value Steak Cuts

If you’re aiming to recreate a steakhouse-like experience at home, Chef John's Best Steak Recipes might come in handy. As will this reminder from Billings: “It’s really tough to compete with that quality if you’re starting with a sub-par product.”

To ensure you invest in the best steak for your dollar, the butchers recommend looking for the following features.

• The meat is choice. “When shopping, trust your eyes, not the label. Obviously if you want a grass-fed steak, look for one labeled as such. But I don't worry about things like prime grading,” says 5th Quarter Butcher + Provisions owner Josh Turka. According to Nick Lenters, owner, operator, and butcher at Old Station Craft Meats, “the best bang for your buck is always choice grade beef.” Here’s a little industry secret: When you purchase choice beef, you may actually be buying prime grade beef. (This is true at Lenters’ shop. “Packers often have more prime beef than they have demand for, so they sell the prime beef as choice. The choice beef I purchase for Old Station is labeled ‘choice or higher,’” Lenters says.
• The beef is cut to order—or has been sliced recently. Turka prefers to buy his beef from a store with a butcher counter that offers steaks cut to order. Many national grocery chains, including Whole Foods Market, Publix, and Hy-Vee, will gladly do so. Fresh is best, according to Turka, because “prepackaged steaks have been cut and shipped that way, and can spend weeks or longer in a plastic package. A steak cut at the counter will always be fresher, and can be cut to the exact size you're looking for. As a result, you're paying for what you want and staying on budget.”
• It has marbling. Saul Ramos, culinary director and butcher at Forte Hospitality, recommends looking for marbling, which “is a sign of a juicy and flavorful steak.” Lenters gets even more specific, cueing us to seek out steaks with intramuscular fat in the form of small flecks rather than large chunks or veins. “The small flecks will render during cooking, adding tenderness and flavor to the meat. The larger chunks or veins will not,” Lenters admits.
• The cut isn’t too thin. When possible, avoid thin-cut steaks, Lenters advises. “A lot of grocery stores and some subscription-based steak companies will cut steaks thin to meet a certain weight and price point.” While this doesn’t mean the product is inferior, you’re not setting yourself up for steak dinner success. “For most home cooks, thick-cut steak is easier to cook to the perfect doneness (unless you like well-done, then it really doesn’t matter – yuck). 

• Bonus: It's sourced from a farmer or a “butcher’s cut.” This one might be a stretch for individuals who live in certain parts of the country, but if possible, your best bet will be purchasing beef from a local butcher or farmer who has access to whole animals, Turka and Lenters agree. “Supermarket beef prices have been skyrocketing lately, partially because cattle prices at national cattle auctions have also been skyrocketing. This is where most large-scale producers get their beef. In order to continue to turn a profit, those producers pass the price increase along to the consumer.” 

  “Many local farmers and butchers “do things the old-fashioned way,” Turka says, raising their cows on their own farms. An unintended result of that small scale: “The farmers—and the butchers they source—are insulated from national market fluctuations, meaning a more consistent price for you,” Turka says. Whether it’s at a local or national supermarket’s butcher counter, Lenters suggests asking about the “butcher’s cuts” and how to cook them. These are the less common, butcher-beloved steak cuts are usually a value buy, he confirms.

Steaks to Avoid if You’re Seeking a Deal

Before we divulge the affordable cuts butchers are crushing on, we couldn’t resist asking the pros which cuts they think are overrated for the price. Keep in mind that these cuts aren’t “bad,” per se, but due to the popularity of their name, they’re often sold at a higher price per pound than their equality-amazing peers.

• Beef tenderloin
• Skirt steak
• Ribeye
• T-bone
• New York strip
• Hanger steak

“While these are undoubtedly delicious, if you’re looking to stretch your budget, save these for a special occasion,” Billings confirms.

The Best Budget-Friendly Cut of Steak, According to Butchers

Some cuts are naturally tender and flavorful but aren’t as hype-up on menus, Ramos tells us. This keeps the price low, but doesn’t detract from the quality. “There are a lot of lesser-known cuts that are just as good as the ones mentioned above,” Turka chimes in. The ultimate steals in the steak department include:

Denver

For those you love: Ribeye

If you ask Rob Levitt, head butcher and chef at The Publican and Publican Quality Meats, “the best budget-friendly steaks are Denver cut, which are very beefy and well marbled. These steaks often resemble luxurious Wagyu beef,” Levitt says, “but they are very budget-friendly and easy to cook.” Grilled, seared in cast-iron, or broiled, consider serving these steaks topped with compound butter to double down on the decadence.

You might also see Denver cut steaks labeled as “chuck flap” or “zabuton.” According to Turka, they come from just above the short ribs, which means Denver steaks are “crazy marbled, and have a supercharged beefy flavor.”

Flat Iron

For those you love: Tenderloin

For those who prefer leaner steaks, Lenters, Levitt, and Turka point us to the flat iron. This meat found near the inside the shoulder blade is rich in beef flavor, and “stays tender even when cooked well done,” Levitt says.

Turka and Lenters tell us that flat iron is actually the second-most tender cut available, falling right after tenderloin. If you opt for this value buy, cook with care, Lenters says: “Try to be more careful with these steaks, because they’re easy to overcook due to the leanness, shape, and size.” Try flat irons grilled or pan-seared for a steak entree or to feature in tacos or atop steak salads.

Bavette

For those you love: Skirt steak

One of Turka’s personal favorite steak cuts is the bavette, sirloin flap, or flap steak. From the same muscle family as the skirt and hanger steak, this Levitt-approved alternative is even thicker and has better marbling than either of those more-popular cuts.

“It's the closest thing to hanger steak and totally undervalued,” Turka says, and really shines as the star of steak frites, in fajitas, as part of stir-fries, or in sandwiches.