Stretching Beef and Chicken

In order of bad to good. The more cut up your meat is - the bigger it looks, the more full you'll feel, and the longer it will last.
 * Big hunk of steak or full chicken breast
 * Cubed meat (for stews or skillets)
 * Sliced ckicken and beef (used over salads or noodle dishesh)
 * Diced meat (for soups, chillis, salsas, chutneys, quiches, or chillies)
 * Broths