It’s important to know what to look for when choosing quality meats. And, with today’s economy you might think you need to skimp on quality meats to stretch your dollar.

With a few tips from an expert, you will find you don’t have to sacrifice quality to save money.

John Kalberg is owner of Silvana Meats, a specialty meat-cutting business in Silvana that carries everything from all-natural beef to old world smoked sausage. He offers some good advice about choosing economical, tasty cuts of meat. With a bit of extra preparation, your family and guests won’t even know you cut your grocery bill.

For steak lovers, you can’t go wrong with top sirloin. “It’s consistently tender and lean and it can be barbecued or used in a stir fry,” Kalberg said.

You can stir fry it with a little soy sauce, garlic, ginger and olive oil. Or, just add your favorite seasonings and toss it on the grill. Either way it’s wonderfully juicy and flavorful.

Another less expensive cut of beef is top round, which is commonly used to prepare London broil. This classic meat dish has long been a favorite of restaurants and family dinners. It’s good for guests, too. It makes a nice elegant meal, especially when paired with a Caesar salad and crusty bread.

The trick for tenderizing top round in preparation for London broil is to marinate the meat for several hours. An Italian dressing or olive oil and vinegar marinade will do just fine as a marinade. Then cook it under the broiler or on the grill to medium rare. (Over-cooking it will toughen the meat.) Once it’s cooked, cut it in thin slices across the grain. The presentation is great and your guests will leave wanting more.

If you have not tried marinated tri-tip steak, you are missing out. You could call it beef’s best kept secret. Originally popular on the Central Coast of California, it is catching on due to its full flavor, low fat content and inexpensive cost, making it a popular entree for any backyard barbecue. It is delicious with homemade teriyaki sauce or a marinade packed with Southwest ingredients such as chipotle peppers.

The barbecue smoke adds the perfect complement to these flavors. For the best flavor, cook it medium or medium rare.

Kalberg says flat iron steak is a richly flavored, inexpensive cut of beef. Its even shape is perfect for the grill. “It is one of the more tender steaks that comes from the front quarter of a cow,” he said. Again, almost any marinade will add pizzazz and tenderize this cut of beef.

“Then there is the versatility in free-range fryers,” Kalberg said. He’s talking about all the ways you can cook juicy pieces of chicken. Grill, broil, pan-fry or bake, no matter, if prepared correctly they will be delicious. They are inexpensive, tasty and a good alternative to beef.

Silvana Meats carries free-range poultry, which means they are not given antibiotics or steroids and their feed is vegetarian. Once you prepare and eat free-range varieties, you will never go back.

Grilled sausage is probably one of the most economical meals you can serve, Kalberg said. Most sausages are precooked and come in many varieties. You can choose from smoked bratwurst, German sausage and bockwurst, to name a few. These are always great for the grill. The best part? You can feed a family of four with four or five dollars.

Now are you ready to fire up the grill? Follow these simple tips to get great results:

Allow enough time for your grill to reach the right temperature. A gas grill needs about 10 minutes and a charcoal grill about 40 minutes. Oil the grill or grate slightly with vegetable oil before cooking. Sear meat with direct heat for about four minutes before flipping. This makes those great grill marks and helps keep the meat from sticking. Grill most steaks from eight to 12 minutes, depending on your taste for doneness. Add a little more time for chicken and less for sausage.

In the end, you’ll have satisfying meals at prices that won’t break your budget.