I have found that I enjoy the "cheap cuts" better. Like leg quarters from chickens (1-2 per lb) if you cook them correctly they are very juicy and have great flavor. Then I simmer stock out of the bones, which is really great.
Whenever I see flatiron steaks on sale, I stock up. The price I go for is when it goes under 5 bucks a pound. They are so good grilled to medium rare, cut across the grain, with chimichurri. Otherwise I don't really eat beef.
Pork shoulder is my favorite cut, and it is almost never more than $3.00 per pound. With that, I make Carnitas by cubing it, simmering it with cumin, garlic and lots of black pepper, until all the liquid evaporates, then I fry the meat in it's own fat for about 15 minutes. Crazy good. Also, if I have the time, slow cooking it over hardwood charcoal for about 8 hours until it falls apart and then pulling for sandwiches is awesome.
The other cut that's good is pork tenderloin, which seems to go on sale often here for about 2.50 a pound. marinate and grill it and slice into medallions. Flavorful and lean.
Ground pork is better in chili and tacos than ground beef, and is usually about 2.00 per pound.
Definitely the bulk of my protein intake comes in the form of eggs though. I go for quality here. Farm eggs if I can get them, otherwise organic from costco.
