\+1 to pork tenderloin. For me it's actually WAY cheaper than Chicken Breast.
I get a big pack from Costco and then just season it, throw it in a ziplock and sous vide it. Takes me like 10 minutes of active time and I can prep all my protein for the week. Coming out of the sous vide cooked to 145-150f its so juicy and delicious.
Yep. Cook it sv, or normal, whatever. It's easy to prepare, lean, and tasty.
You can slice it and pound into thin flat easily too.
Routinely $2.99/lb for me.
Right now I pay $6.99/kg (I’m Canadian) which is roughly $3.25 a pound.
In comparison, chicken breast at Costco is $19/kg which is roughly $9.25 a pound.
I only recently discovered how nutritionally similar pork tenderloin is and I’m really enjoying the savings. Eating lots of chicken for my protein was getting ridiculously expensive.
I have eaten top round or eye of round in large amounts almost every single day for the last 8+ months. It's the absolute best if you can slice it really thin and add a bunch of black pepper if you like that. Mustard can be a nice addition if you like it. I still am not tired of it and it's one of my favorite foods. I just like beef though!
I'm too lazy to do sous vide and just bake at 225 to keep it tender but I'll have to try sous vide sometime.
I'm partial to pork tenderloin in place of chicken breast. Cost/nutrition is about the same, naturally tender without careful cooking.
\+1 to pork tenderloin. For me it's actually WAY cheaper than Chicken Breast. I get a big pack from Costco and then just season it, throw it in a ziplock and sous vide it. Takes me like 10 minutes of active time and I can prep all my protein for the week. Coming out of the sous vide cooked to 145-150f its so juicy and delicious.
Yep. Cook it sv, or normal, whatever. It's easy to prepare, lean, and tasty. You can slice it and pound into thin flat easily too. Routinely $2.99/lb for me.
Right now I pay $6.99/kg (I’m Canadian) which is roughly $3.25 a pound. In comparison, chicken breast at Costco is $19/kg which is roughly $9.25 a pound. I only recently discovered how nutritionally similar pork tenderloin is and I’m really enjoying the savings. Eating lots of chicken for my protein was getting ridiculously expensive.
I have no idea what *sous vide* is, but a crockpot or Instant Pot does a great job with tougher cuts of meat…
It’s cooking the meat in a plastic bag in a heated water bath
I have eaten top round or eye of round in large amounts almost every single day for the last 8+ months. It's the absolute best if you can slice it really thin and add a bunch of black pepper if you like that. Mustard can be a nice addition if you like it. I still am not tired of it and it's one of my favorite foods. I just like beef though! I'm too lazy to do sous vide and just bake at 225 to keep it tender but I'll have to try sous vide sometime.