13 Best Cheap Steak Cuts, Ranked By Price

Americans love their steak, and the U.S. Department of Agriculture (USDA) has some eye-popping receipts to back it up. On average, each person consumes 56 pounds of beef annually. That translates to about 33 million cows being processed each year. Furthermore, the government's USDA Meat and Poultry Hotline (yes, that's a real thing) fields more calls about beef than any other type of meat, other than turkey. The USDA places the retail value of all beef produced in the country at a staggering $161.1 billion for 2024 — the last year for which data is available. For reference, this figure more than doubled over the past two decades, as it stood at $70.2 billion in 2004.

Beyond a growing population, this is also potentially explained by an increase in beef prices. In fact, Money Digest reported how beef was one of the foods that saw the biggest price spikes in 2025. As a budgeting headache, these price hikes don't show up evenly across different cuts, due to unique market factors for each. Although the USDA recognizes four primary cuts — round, rib, loin, and chuck — there are dozens of subcategories that consumers are more familiar with seeing at grocery stores.

To highlight the best of the most affordable cuts, we looked at the most recent USDA beef price data and plucked out the most inexpensive on a per-pound basis. We compared those prices to the cost of a boneless ribeye steak because Cargill's 2025 Future of Beef: State of Steak found ribeye was the most commonly ordered cut of steak by diners, preferred by 51% of respondents. Our research also compares the recent beef prices with those of last year to show how each cut has changed over time. We calculated a per-serving cost of each cut based on a common serving size of 8 ounces. 

The eye of round roast is the most affordable steak cut in the U.S., coming in at $3.00 per pound, per the latest USDA information. This pricing falls right in line with many ground meat varieties, among the most consistently cost-effective options. Consumers pay the most for this cut in the Southwest, where the average price more than doubles beyond the national average to reach $6.95 per pound. In contrast, Southcentral stores tend to see prices hover right alongside the $3.00 per pound average.

This cut is sourced from the hindquarters of a cow. Since these muscles receive a lot of activation, the meat tends to be very low in fat, according to the Beef Checkoff. While people buy meat on a per-pound basis, few are consuming that much in a single sitting. To add some perspective, a typical 8-ounce serving of an eye of round roast costs $1.50, exemplifying the economical appeal of this cut. For perspective, an eye of round roast is a staggering 79.45% cheaper than a conventional boneless ribeye steak, one of the most popular cuts among consumers.

The second-cheapest steak cut clocks in at $4.07 per pound on average across the U.S. market, per the USDA. The eye of round steak is taken from the same rear-end section as its roast counterpart. The only difference between the two is size; steaks tend to be smaller cuts than roasts. Americans in the Southcentral part of the country enjoy more than a $1 per pound discount below the national average, with regional prices at $3 per pound. In stark contrast, consumers in the Northeast are paying more than double the norm at $8.76 per pound. While you can always save your money at Texas Roadhouse with an order hack, opting for the cheapest steak cut at home can work wonders on your food budget, too.

Using the same 8-ounce metric, a single serving of an eye of round steak would come out to around $2.04, still extremely affordable compared to eating out or most cuts. Another way to think about this cut's value is that it's about $10 cheaper per pound, or 72.12% more affordable than a boneless ribeye steak.

The brisket is the breast of a cow, typically divided into fattier and leaner portions. However, the USDA data suggests that an entire brisket is among the most cost-effective steak cuts at $4.99 per pound. Southcentral beef enthusiasts will be happy to hear that their regional prices align with the national norm. The whole brisket tends to be sold in larger sizes than other beef cuts, yet this can help optimize its cost-saving punch. After all, buying in bulk is one of the grocery shopping strategies that can save you money.

A typical 8-ounce serving of this cut would cost around $2.50. Since whole briskets tend to be larger cuts, you can often get several servings out of a single purchase. When you opt for the whole brisket as opposed to a popular yet more costly boneless ribeye steak, you're spending 65.82% less. These savings eclipse the offers you'll find at the restaurant chains with the cheapest steak deals. 

The strip roast is derived from the backbone of a cow, just behind the rib section, and is usually further divided to make strip steaks. According to the USDA, the average sales price for a boneless strip roast in the U.S. is $5.25 per pound, making it one of the cheapest beef cuts available. However, residents of the country's Midwest, Northeast, Southcentral, and Southeast regions save even bigger, with this cut going for $4.99 per pound. 

The price consistency of the strip roast can help customers avoid the sneaky ways grocery stores trick you into spending money, by helping you confidently stick with a cut you know is likely reasonably priced, no matter where you are. Broken down by serving, an 8-ounce boneless strip roast runs around $2.63. Per-pound the strip roast is almost one-third that of the boneless ribeye, or roughly 64.04% lighter on your grocery budget.

The bone-in chuck roast is a larger cut taken from the shoulder blade of a cow, making it a more bony section than most. Sometimes, it's referred to as a pot roast due to common preparation methods using a slow cooker.

The USDA reports that the national average cost of a bone-in chuck roast is $5.49, yet many regions of the country can fetch it for cheaper, including the Midwest, Southeast, Southwest, and Northwest — where it's cheapest at $3.99. Conversely, Southcentral and the Northeast are bringing up the averages, selling this cut for $5.99 and $6.99, respectively.

Normally, a single serving of a bone-in chuck roast costs around $2.75 when using the 8-ounce standard. Using the boneless ribeye as a benchmark, the bone-in chuck roast is 62.40% less of a burden on your wallet. That may seem inconsequential on a relatively minor purchase, but the costs add up over time.

Similar to the eye of round cuts, the bottom round roast is taken from the hind section of the animal. Due to their leanness and toughness, these cuts are often among the best cheap steak cuts. Although it's sold in a larger roast size, many recipes see the cut being sliced into much thinner pieces.

Across the U.S., the bottom round roast goes for a modest average of $5.61 per pound, per the USDA. Meat lovers in the Southcentral and Southwest can snag the cut for $5.49 per pound — the cheapest rate in the country. Interestingly, the Northeast and the Midwest pay a premium at $6.19 and $6.23 per pound, respectively.

Looking at the average national per-pound cost, a single 8-ounce portion of a bottom round roast is around $2.81. As a roast, you should be able to obtain more service per cut than other examples. On average, the bottom round roast is 61.58% more affordable than the popular ribeye steak — a considerable difference for people who eat red meat often.

Bone-in chuck steak earns a spot as one of the best cheap steak cuts, right behind its roast counterpart. Both pieces are extracted from the shoulder region of a cow and are known for their intense beef-heavy taste. The chuck steak is simply a smaller cut than the chuck roast, and that extra preparation yields a higher price tag.

On average, national bone-in chuck steak prices stand at $5.80 per pound — $0.31 more expensive than the roast version, according to the USDA. If you live in the Southcentral portion of the U.S., you're paying a bit less at $5.01 per pound. Those in the Southwest are still getting a discount at $5.47 per pound. However, the Midwest region is hammered with a considerable premium on the bone-in chuck steak, with prices hitting $7.99 per pound.

Assuming the average serving size is 8 ounces, a portion of a bone-in chuck steak costs about $2.90. This is the final meat on this list of cheap steak cuts. While not the absolute lowest price, the bone-in chuck steak is still saving shoppers 60.27% compared to the ribeye steak.

As with most steak cuts, the top sirloin's location on the cow is inherent in its name. The sirloin is a region on the lower half of the animal, just above the round and behind the loin. This cut is taken off the top of the sirloin, giving it a moister bite.

The USDA reports that the average cost of a bone-in top sirloin steak is $5.99 per pound. Consumers in the Southcentral and Southwest areas of the U.S. will find prices right around this standard. However, these costs surge as you move north. In the Northeast, people pay about $8.99 per pound, while their neighbors in the Northwest pay $9.99 per pound.

Using the 8-ounce standard, a single helping of a bone-in top sirloin steak should cost around $3 on average. This cut's exceptionally reasonable price point is 58.97% below the in-demand ribeye steak. Unwittingly opting for the more expensive steak could be one of the sneaky reasons your grocery bill goes up.

Some people may know this cut as the London broil, although it's more technically referred to as a top round roast. Once again, this is a specific anatomical cue, pointing to the upper portions of the cow's hindquarters. Like other cheap steak cuts taken from this dense area, the top round roast is very lean and often slow-cooked to optimize texture.

This cheap steak cut sees wide price variations. The USDA reports that the national average price is $6.02 per pound, yet only the Northeast falls close to this figure, with a regional price of $6.12 per pound. The top round roast is $4.99 per pound in the Midwest and $5.20 per pound in the Southeast. Being a fan of this cut in the Northwest is costly, with a price of $9.04 per pound, more than $3 per pound removed from the national average.

A plateful of top round roast usually runs about $3.01 when looking at the national average price and assuming a serving size of 8 ounces. The top round is still a top saver at a price point 58.77% below the ribeye benchmark. Over time, those savings can help you lose less than what the average American spends on groceries each year.

The sirloin tip roast is another lean chunk of meat cut from the round section of the cow, right next to the sirloin area. More specifically, it's taken from the animal's lower back. Some other common names for this cut include knuckle roast and ball tip roast.

USDA data shows the regional norm for the sirloin tip roast at $6.20 per pound, solidly placing it as one of the best cheap steak cuts. There's not a ton of regional price discrepancy. The cheapest you can find is in the Southeast for $5.78 per pound, and the most expensive it gets is $6.99 per pound in the Northeast.

A normal 8-ounce serving of the sirloin tip roast would run about $3.10, extremely economical for a decent piece of steak. For further context, this cut is 57.53% less costly than a ribeye steak. Subconsciously choosing a dramatically pricier steak could be one of the ways you're destroying your budget without even knowing it.

Leanness is a common theme among the best cheap steak cuts, and the bottom round steak is no exception. Also dubbed the Western Griller, this smaller cut is boneless and contains minimal fat. It's taken from the hindquarters of the cow, as with many other cuts on this list.

USDA data shows that the typical price for the bottom round steak is $6.28 per pound across the U.S., yet where you live weighs heavily on the actual price for this cut. For instance, consumers in the Southcentral portion of the nation get a steal at $4.99 per pound. Even those in the Southwest and Midwest benefit from a $5.99 per pound price tag. Those in the Southeast and Northeast, however, are paying much higher, with prices striking $6.99 and $7.99, respectively.

On a per-serving basis, you can expect to pay about $3.14 for a bottom round steak. When measured up against the highly popular boneless ribeye steak, the bottom round cut can save you a clean 57%.

The chuck tender roast is procured from the chuck section of the cow, which refers to the shoulder region. These extractions have a beef-forward taste and are recommended to be cooked for long periods to improve the tenderness. You may also know the cut by medallion pot roast.

The USDA indicates that the chuck tender roast costs about $6.30 per pound when looking at prices across the country. In contrast to more varied cuts, this steak is relatively consistent throughout. However, the Southeast and Southcentral regions of the nation are tied for the most affordable price tag at $5.99.

At these prices, an 8-ounce serving would only cost about $3.15. For additional comparison, looking at the ribeye benchmark, this cut saves you about 56.8%. Who knew switching your meat selection could be one of the smart savings moves to make with inflation rising? Plus, it tastes great!

The petite sirloin steak is taken from the sirloin region of the cow, sandwiched between the round and loin areas. Also known as the sirloin steak and ball tip steak, this cut is considered ideal for grilling.

According to USDA information, the U.S. average price for a petite sirloin steak is about $6.77 per pound. However, the Southcentral region of the country sees prices much cheaper at $5.00 per pound. The Southwest also benefits from a below-average cost of $5.34. On the flip side, the Southeast and Northeast both pay a premium of $7.99 per pound.

A single, 8-ounce serving of the petite sirloin runs about $3.39. That's really affordable, especially compared to the money you're wasting by ordering takeout instead of cooking your own food. Measured against the ribeye steak standard, a petite sirloin can save you a budget-saving 53.6%. Those are impressive numbers, especially for the most expensive item on the list of the best cheap steak cuts.