If you love...baby back ribs, try...ST. LOUIS-STYLE RIBS
Why: Small, tender pork baby back ribs are in high demand, so grocers jack up the price. Full spareribs (the lower part of the ribs that has the brisket attached) are cheaper but trickier to cook. St. Louis ribs come minus the brisket, so they cook more evenly.
Savings: Up to 20%
If you love...rib-eye steak, try...CHUCK-EYE STEAK
Why: Both of these cuts come from the same muscles, so they have an equally hearty flavor. But chuck eye costs less because there's a bit more connective tissue that may need a quick trim job.
Savings: Up to 50%
If you love...filet mignon, try...FLATIRON STEAK
Why: This boneless cut from the shoulder is almost as silky-textured as the other cuts, and tastes just as rich. But it's more forgiving because it has lots of marbling. Even grilled well-done, flatiron tastes tender.
Savings: Up to 55%