another vote for bone broth, offal and off-cuts. for example, i buy neck bones as part of the oogly bits for beef broth. the meat needs several hours to get tender, but once it does i pull it and keep cooking the bones. i get many servings of meat from this. it's like a bonus.
fattier cuts, like shank and ribs, tend to be cheaper than anything cut from the loin = priced cheaper and i find a little goes a long way.
fish like mackerel, sardines and smelts are usually super cheap, depending on where you live.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway