Top 5 Affordable Steak Cuts


1. Chuck eye

If you want to grill a flavorful steak on a tight budget, look no further than the chuck eye. The chuck eye lives on the butcher’s edge between the chuck and the more renowned rib eye.

This cut has rich flavor and nice meat-to-fat balance similar to rib eye, but costs less. Perfect for grilling or pot roasts.

2. Flat iron steak

Versatile and untraditional, the flat iron cut (also known as “top blade”) comes from the shoulder of the cow. A trendy cut popular among food chains and upscale restaurants alike, a flat iron steak can be grilled, braised, pan fried, marinated, and everything in between. The bonus? It’s affordable. This meat – although tougher than a sirloin or fillet – has delicious flavor.

Get creative: this cut can be cooked in many ways, just be sure to not overcook it.

3. Flank steak

Skirt steak is a cut of meat from the plate – the long, flat, and flavorful bottom ribs of the cow. Flank steak is a similar cut. Both skirt and flank steak cuts can be used in a variety of dishes, most common in Colombian (think fajitas) and Asian-style stir fries. Flank steak is best when sliced across the grain before serving.

Grill, pan-fry, broil or braise for increased tenderness.

4. Tip sirloin

The sirloin is a large area cut from the rear back portion of the cow. The most prized and tender of this area is top sirloin. If you’re looking for something a little easier on the wallet, the tip sirloin is a leaner horseshoe-shaped cut ideal for cutlets, stir-fry, kebabs, and stew.

Because it’s lean, tip sirloin can be dry and chewy, so it should be marinated for a few hours before grilling, broiling or pan-searing.

5. Gunnin’ for chuck arm steak

The chuck arm comes from that larger chuck area surrounding ribs one through five. The muscles in this area get a lot of work, so the meat tends to be tough, but this makes it ideal for kebabs and stews. Also, the cuts from this area are plentiful, thus cheap! Pair with some grilled veggies for a saucy combo fit for late-night fiestas.

Perfect for braising (grilling not recommended).

Father's Day Dinner

Fire up the grill! Check out our favorite Father's Day recipes.  

Chipotle Cherry Barbecue Sauce

Total Time: 70 minutes; 10 minutes active Servings: approximately 12 Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.



  • 2 cups cherries, washed and pitted
  • 2 cloves garlic
  • 1/4 cup apple cider vinegar
  • 2 tablespoons stone-ground mustard
  • 1 1/2 teaspoon smoked sea salt
  • 2/3 cups canned diced tomatoes with chilies
  • 1/4 cup canned chipotle sauce
  • 1/3 cup turbinado sugar


Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

German New Potato Salad

Serve this version of southern Germany's popular “Kartoffelsalat" alongside grilled meats or hearty grilled tempeh.



  • 2 pounds small red-skinned potatoes
  • 1 1/2 cups yellow onion, minced
  • 1/4 pound uncooked bacon, diced, or 1/4 cup soy-based vegetarian bac’un bits
  • 1 tablespoon vegetable oil (if using vegetarian bac’un bits)
  • 1/2 cup vegetable stock
  • 1/4 cup apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 1/2 cup freshly chopped parsley
  • Salt and pepper to taste


In a large pot, boil the potatoes in salted water 14–15 minutes, until just tender. Drain, and when cool enough to handle, cut the potatoes into 1/4-inch slices or 1-inch cubes and place into a mixing bowl. If using bacon, sauté the bacon in a large skillet for 4–5 minutes while the potatoes are cooking,, drain off most of the fat, and return the pan to the stove. Add the onions and sauté another 7–8 minutes. Add the stock, vinegar, and mustard and simmer for a few more minutes. For a vegetarian potato salad, sauté the onions in 1 tablespoon of vegetable oil for 7–8 minutes. Add the stock, vinegar, and mustard and simmer for a few more minutes. Toss the hot dressing with the sliced potatoes. Season with salt and pepper, and stir in the fresh parsley (and vegetarian bac’un bits for the meatless version) just before serving.

Serving Suggestion

This is a version of southern Germany’s popular “Kartoffelsalat.” Serve warm or at room temperature with grilled meats or sausages, or hearty grilled tempeh.

BBQ Tofu Sandwich

A delicious tofu burger topped with coleslaw and dill pickles.



  • 1/4 cup thinly sliced onion
  • 1 14-ounce package extra-firm or firm water-packed tofu, drained
  • 1/8 teaspoon salt
  • 1 tablespoon canola oil
  • 1/2 cup prepared barbecue sauce
  • 1 1/2 cups coleslaw mix, (see Note) or finely shredded cabbage
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons red-wine vinegar
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper, to taste
  • 4 whole-wheat hamburger buns, toasted
  • 4 dill pickle sandwich slices


Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more. Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion. To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.

BLT Salad

A salad version of America’s favorite sandwich. Shredded tomato is the base for a creamy tomato-and-chive dressing.



  • 1 cup cubed whole-wheat country bread
  • 2 teaspoons extra-virgin olive oil
  • 4 medium tomatoes, divided
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons minced chives, or scallion greens
  • 2 teaspoons distilled white vinegar
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper, to taste
  • 5 cups chopped hearts of romaine lettuce
  • 3 slices center-cut bacon, cooked and crumbled


Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

May Day aka International Workers Day

Written by Rae Scoles, Grocery Coordinator

A little past...

Throughout history, the working class has been serially taken advantage of, treated unfairly, and forced to work in brutal conditions. Out of the Renaissance came a burgeoning capitalism which brought with it industrialization, the factory, and more injustices for laborers. Forced to work long hours in poor conditions, factory workers began to demand their rights, including that of an eight hour work day. In Chicago, this struggle came to a head in May of 1886 at the Haymarket Riot. What started as a peaceful rally to attain the 8 hour work day ended in police killing several activists. The next day, when the police tried to disperse their gathering again, someone threw a homemade explosive at them, killing seven officers and four civilians. While nothing could be definitively proved against any of them, eight anarchists were convicted of conspiracy in the bombing. Sentenced to death, they gave their lives for the eight hour work day which we still enjoy. May Day, also known as International Worker’s Day, is celebrated throughout the world on May 1.


A little present…

Capitalism still commodifies laborers--factories are built in countries without laws to protect workers, sweat shops employ children, companies structure hours in such a way as to avoid giving employees benefits,  laborers are paid a minimum wage which hasn’t risen in years while CEOs are making untaxed millions. It’s not that we haven’t come a long way in the struggle for human rights for the working class, it’s just that there is so far we still have to go. The cooperative model is working to close that gap by seeking to treat employees fairly, pay well, give workers benefits, do business with others who practice fair trade, and by valuing workers as human beings who are much more than a number on a spreadsheet. No system is perfect, but by consciously working to be less exploitative, the cooperative model is standing on the side of laborers. This month, Mariposa will be celebrating World Fair Trade Day to recognize the efforts of  the fair trade movement which are turning the tide against exploitative labor practices.

~With hope and solidarity~

Events in the Area

  • May Day USA Education Committee of Philadelphia, Fight for 15, and 15 Now are hosting a march from the McDonald's at 40th and Chestnut to Clark park starting at 1pm
  • May Day USA Education Committee of Philadelphia hosts the Stand Up Fight Back May Day Rally in Clark Park at 2pm. Keynote speaker - Pulitzer Prize winning journalist, theologian, activist and author Chris Hedges! Other May Day speakers include Dr. Keeanga-Yamahtta Taylor from Princeton University’s African American Studies Department whose latest book is From ‪#‎BlackLivesMatter‬ to Black Liberation (2016); City Councilwoman and education activist Helen Gym; Philadelphia Poet Laureate (2013-2015) Frank Sherlock; and Henry Nicholas, the President of District 1199C, National Union of Hospital and Health Care Employees. Go to for more details.

Enter to win a Dinner for Two - an $80 value!


To enter, shop at Mariposa through February 12 and you will receive a raffle ticket from your cashier. Write your name and contact information on the ticket and place it in one of the mason jars on the table by the exit door. One winner will be announced on February 13. One entry per person please!

Products include:

  • Your choice of Martin's chicken sausage or Tofurkey sausage
  • Two Co-op Basics traditional marinara sauce
  • Two pounds organic spaghetti
  • Pint of strawberries
  • Organic cherry tomatoes
  • Organic spinach/arugula mix
  • Fresh tomato
  • Fresh mozzarella
  • Organic balsamic vinegar
  • Metropolitan Bakery baguette
  • Organic brownie mix
  • 3 Chocolove bars
  • Sunbeam beeswax candle

Win our Game Day giveaway - a $75 value!

Just in time for your Game Day themed festivities, we are now stocked with chicken wings after a looonggg hiatus! Like the rest of our Bell & Evans chicken products, our chicken wings are antibiotic and filler free and 100% air chilled. Find chicken wings in our meat case for $3.79/lb To celebrate the return of the chicken wing, we are giving away a Game Day themed gift basket!


To enter, shop at Mariposa through January 31 and you will receive a raffle ticket from your cashier. Write your name and contact information on the ticket and place it in one of the mason jars on the table by the exit door. One winner will be announced on February 1. One entry per person please!

Products include:

  • Your choice of chicken wings, tempeh, or seitan
  • Two cans of  diced tomatoes
  • Organic carrots
  • Organic cherry tomatoes
  • Two avocados
  • Field Day Co-op Basics salsa
  • Cholula
  • Calavo guacamole
  • Cabot sharp cheddar cheese
  • Bearitos taco shells
  • Kettle salt & pepper chips
  • Bearitos corn tortilla chips

2015 Year In Review


Before we jump into 2016, we want to reflect on the hard work and the progress we made in 2015. Thank you to all of our dedicated members and staff for a great year! Began our three year strategic planning process With your feedback, we were able to compile your thoughts, opinions, and dreams about Mariposa into a three year strategic plan. This plan will guide us through the next three years and directly affect the work we do.

Elected a new Board Meet them here (and keep an eye out for information on 2016's Board Elections in March)!

We turned 44! Don't we look good?! Along with celebrating our 44th birthday, we raffled off some of our favorite products on social media and in store and held a membership referral drive.

Introduced Eating Healthy on a Tight Budget Have you been yet? Eating Healthy on a Tight Budget is an initiative developed by Mariposa staff and members to educate, provide strategies, and hold discussions on balancing health, nutrition, and personal budgets. Monthly workshops entail a tour of Mariposa, including information on how to navigate the aisles and find the products you need, as well as an interactive cooking workshop on how to prepare a sample of healthy and affordable food. Workshops are free, open to the public, and held every third Saturday from 11 a.m. - 1 p.m.

Implemented a new POS system & distributed Membership Cards Out with the old and in the with the new! Our new POS (point of sale) system is more efficient and offers better reporting for our staff. We were also able to (finally!) distribute membership cards to all of our members with the unveil of our new system.


Redesigned our cashier stations and checkout lines Our redesign allowed for two additional cashier stations and a speedier checkout line. We even added an express lane for those shopping for just a few items during our busiest hours.

Redeveloped new member orientations The need to redevelop our new member orientations stemmed from new members increasingly unable to attend a two hour member orientation, creating a backlog of new members waiting to become active members. New members can now become active members in as little as 24 hours once they complete the 10 minute member orientation.

Held our first Membership Appreciation Day Our Membership Department is looking to make this an annual event. A big thanks to our members who helped us throughout the day and to Bartram's Garden for allowing us to use their space.

Created a Membership Bulletin You can now find all member related information - including working-member interest forms, membership info, and event flyers - on the east wall by the Member Services Desk.

Began the search for a Transitional GM For most of our 40+ years of operation, we have been collectively managed. This past year, however, we implemented an interim co-management team to address some of the challenges associated with rapid staff and sales growth. We would like to thank Jamila Medley, who worked with us as our Organizational Development Coordinator until September, and Sam McCormick, our Operations Coordinator who will be leaving us mid-January, for their time spent growing and supporting Mariposa.

Early next year, we are seeking to hire a longer-term Transitional General Manager who can meet financial, operational, and strategic planning goals while working with staff to design and implement a new, sustainable democratic management structure. This position will begin in the spring of 2016 and will be contracted through the end of 2019. Upon recommendation of the Management Structure Committee, the Board has named Bull Gervasi, our current Facilities and Produce Coordinator, as the Interim General Manager until we hire a longer-term Transitional General Manager. Read more about Bull's interim role.

2015 in Review: Co-op News Round-Up

Temple’s Student-Run Rad Dish Co-op Opens Locally Sourced Cafe

PPA Approves Taxi Worker Co-op Following Threat of Lawsuit

How Cooperative Grocery Stores are Bringing Food Access to Low-Income Neighborhoods

These Nine People Gave Up the Middle-Class Dream. Was It Worth It?

Co-ops are Ready For Their Close Up

A Case for a Cooperative Economy

PACA and local food co-ops receive $25,000 USDA grant

Vegan & Vegetarian Shopping Guide

Just added!

  • Field Roast Celebration Roast | $5.99 lb
  • Daiya New York Style Cheesecake | $8.69
  • Crust Vegan Bakery Holiday Treats | price as marked (very limited supply!)


Vegan & Vegetarian Guide

  • Wholly Wholesome Vegan Pumpkin Pie | $8.99
  • Vegan Silk Soy Nog | $2.99
  • Field Roast Vegan Apple Maple Breakfast Sausage | $4.99
  • Westsoy Chocolate Peppermint Stick Soy Beverage / Rice Dream Rice Nog / Almond Dream Pumpkin Spice Milk | 2/$5

Shop our other holiday guides, including our Local GuideGift Guide, and #CoopGiftIdea.

Baking Guide

  • Farmers Market Organic Pumpkin Pie Mix | $3.49
  • Farmers Market Organic Pumpkin Puree | $2.89
  • Arrowhead Mills Graham Pie Crust | $3.69 
  • Frontier Pumpkin Pie Spice | $3.99 
  • Santini Organic Evaporated Milk | $1.99 
  • King Arthur 5# Flours | $6.99 & up 
  • Bob’s Red Mill Gluten-Free All Purpose Flour 44oz | $8.79 
  • Wholly Wholesome Pie Crust | $5.49
  • Gluten Free Pie Crust | $5.99
  • Local All-Purpose Bulk Flour | $1.30/lb

Shop our other holiday guides, including our Local Guide, Vegan & Vegetarian Guide, Gift Guide and #CoopGiftIdea.

Gift Guide

Just added!

  • Fair Trade Metal Ornaments by Windrose Trading Co. | $9.99
  • Christina Maser Holiday Soy Candles | $8.99 - $19.99
    • Locally-made soy candles
    • Female-owned business
    • 100% natural, biodegradable, with no added color or dyes
    • Paper and cotton wicks 
  • Badger Balm ornaments | on sale for $4.99! (through 12/29, reg. $5.99)
    • Muscle balm ornament and sleep balm ornament
  • Klean Kanteen Holiday Insulated Ruby Red Bottle | on sale for $19.99! (through 12/29, reg. $25.99)
  • Windrose Trading Co. Palo Santo & Sage Varieties | $4.49+ (get it while it lasts -- limited supply!)
  • Pact 3 Pack Crew Socks | on sale for $16.99! (reg. $24.99)
    • Sweatshop free, non GMO cotton, non toxic odors, family farms, renewable energy
  • New Wave Enviro Water Filtration Systems
    • Place order for 1 week shipment, ordering slips located next to baby food/across from boxed milk varieties
  • Vermont Soap Bulk Packed Organic Shea | price as marked
    • Located on the top shelf of the bulk wellness sidecap, above Bronner’s bulk by cleaning products


Mariposa Merch

  • Mariposa Membership
  • Mariposa Gift Cards
  • Mariposa Liberty Bottle Works Water Bottle | $19.99 or buy one get one free
  • Mariposa Tote Bags | $7.99


Holiday Gifts

  • Slingshot Anarchist Planners | $6 - $12
  • Nature’s Gate Colloidal Oatmeal Lotion | $10.99
  • Sunbeam Decorative Candles | $6.99+
    • Pine Tree
    • 5 Point Star
    • Pinecone
    • Red Heart
  • Decomposition Notebooks | $2.49-$6.99
  • 2016 Wall Calendars | $14.99 - $21.99
  • Corina Dross Patches | $5.99 - $7.99
  • Corina Dross Protection Playing Cards | $19.99


Foodie Gifts

  • Pachamama Coffee Co-op  | $13.99/12oz bags
  • Local and imported cheeses | price as marked
    • Plenty of options fit for a cheese board 
  • Underground Meats Summer Sausage | $11.99
  • Crust Holiday Treats & Pies | price as marked
  • Chocolove Chocolate Bars | 3 for $5
  • Theo Organic Fair Trade Holiday Chocolate Bars | $2.39

Shop our other holiday guides, including our #CoopGiftIdeaLocal Guide, and Vegan & Vegetarian Guide.