Yeah, that's pretty much it. I have been working on various cooking methods for lower cuts to make them better. Sounds like a luxury item but a cheap Sous Vide thing with a pot you already have can make some cheap meat a lot more enjoyable. They are getting common enough ive seen one at a thrift shop as well. Then again, the same can be said for a croc pot or a pressure cooker. We also try to buy dry-goods in bulk as well as meat when you can. The only problem with that is you have to save up enough to do it all at once. You can get really good "cheap meat".... If you can afford to buy and store half a cow at a time. It will last you at least a year in a deep freeze.