If you’re tired of the same old ribeye and tenderloin, this list is for you. We’ve compiled 20 wildly underrated cuts of meat that your butcher is eager to sell but are often overlooked by shoppers. These cuts offer incredible flavor, value, and versatility if you know how to cook them right.
1. Flat Iron Steak
Cut from the shoulder (or chuck), the flat iron steak is richly marbled and tender, often rivaling ribeye in flavor. It’s perfect for grilling or pan-searing and usually costs less, making it a great value for steak lovers.
2. Denver Steak
Also from the chuck, the Denver steak is known for its tenderness and beefy flavor, with good marbling and a fine grain. It’s best cooked medium rare and sliced thin against the grain for maximum juiciness.
3. Bavette (Flap Meat)
This cut comes from the bottom sirloin and has a loose grain, making it excellent for marinades and quick cooking methods like grilling or stir-frying. Bavette is often confused with flank steak but tends to be juicier and more tender.
4. Hanger Steak
Sometimes called the “butcher’s steak,” the hanger is prized for its rich, beefy flavor and tender texture. It hangs from the diaphragm and has a coarse grain, requiring careful slicing against the grain to maximize tenderness.
5. Tri-Tip
A triangular cut from the bottom sirloin, tri-tip is lean but flavorful and ideal for roasting or grilling whole. It’s a favorite in California barbecue and can be sliced thin for sandwiches or salads.
6. Oxtail
Oxtail is the tail of the cow and contains a lot of collagen, making it perfect for slow braises and stews. It yields a rich, gelatinous broth and tender meat that falls off the bone when cooked low and slow.
7. Beef Cheeks
Beef cheeks are a tough but flavorful cut that becomes melt-in-your-mouth tender after long braising. They’re ideal for slow cooking and add a deep, beefy richness to dishes like stews and tacos.
8. Neck Bones
Often discarded or used for stock, beef neck bones are packed with flavor and connective tissue. Slow cooking or braising breaks down the collagen, producing tender meat and a flavorful base for soups and sauces.
9. Short Ribs
While not exactly hidden, short ribs are frequently overshadowed by prime rib or ribeye. They feature a thick layer of fat and connective tissue that melts away during slow cooking, resulting in tender, juicy meat with intense flavor.
10. Tripe
Tripe is the lining of the cow’s stomach and is a staple in many traditional cuisines. When properly cleaned and cooked, it has a unique chewy texture and absorbs flavors well, making it great for soups and stews.
11. Sweetbreads
Sweetbreads are the thymus or pancreas glands and offer a delicate, creamy texture unlike any other meat. They require careful preparation but reward with a mild flavor and tender bite, often pan-fried or grilled.
12. Skirt Steak
Cut from the diaphragm muscle, skirt steak is thin with a pronounced grain and intense beef flavor. It’s best marinated and cooked quickly over high heat, commonly used in fajitas and stir-fries.
13. Brisket Deckle
The deckle is the fatty cap on the brisket’s flat cut, often trimmed off and sold separately. It’s rich and flavorful, perfect for slow smoking or braising to render down its fat and collagen.
14. Chuck Eye Steak
Sometimes called the “poor man’s ribeye,” the chuck eye comes from the chuck primal near the ribeye. It offers similar marbling and tenderness but at a fraction of the price, excellent for grilling or pan-searing.
15. Beef Tongue
Beef tongue is a fatty, tender cut when cooked properly, often simmered or braised for hours. It’s popular in Mexican cuisine (tacos de lengua) and prized for its rich, beefy flavor and soft texture.
16. Rump Cap (Picanha)
Picanha is the prized rump cap cut popular in Brazilian barbecue, known for its thick fat cap and robust flavor. When cooked over high heat, the fat crisps up while the meat stays juicy and tender.
17. Eye of Round
A lean and cylindrical cut from the rear leg, the eye of round is best cooked low and slow or thinly sliced for roast beef. While less tender than other steaks, it’s affordable and flavorful if not overcooked.
18. Flank Steak
Flank steak is a long, flat cut with pronounced grain and moderate toughness. It excels in marinades and quick grilling, especially when sliced thin against the grain to maximize tenderness.
19. Blade Steak
Cut from the shoulder blade, this steak has a rich beef flavor but can be tough unless cooked properly. It’s ideal for slow cooking or braising to break down connective tissue and develop tenderness.
20. Neck Blade Steak
Similar to the blade steak but cut from the neck, this cut is flavorful and very economical. It requires slow cooking or braising to become tender and is often used in traditional stews and casseroles.
How to Choose
When selecting from these underrated cuts, consider cooking method, flavor preference, and price. Cuts with more connective tissue like oxtail or beef cheeks require long, slow cooking to become tender. Leaner cuts such as eye of round or flank steak benefit from marinating and quick, high-heat cooking. Look for good marbling and bright red color, which indicate freshness and flavor. Don’t hesitate to ask your butcher for cooking tips—they often have great advice tailored to these less common cuts.
Frequently Asked Questions
Q: Are these cuts tougher than traditional steaks?
Many are tougher initially due to connective tissue but become tender when cooked properly, usually via slow braising or marinating.
Q: Can I grill all these cuts?
Not all. Cuts like skirt or flat iron steak are great for grilling, while tougher cuts like oxtail or beef cheeks require slow cooking.
Q: How do I store these cuts?
Store raw meat in the refrigerator for 3-5 days or freeze for longer storage. Follow USDA guidelines for thawing and cooking temperatures.
Q: What internal temperature should I cook these to?
Steaks like flat iron or skirt steak are best at medium rare (130–135°F). Braised cuts need long cooking times rather than precise temps but should reach safe levels (145°F minimum for beef).
Q: Are these cuts more affordable than prime cuts?
Yes, many are priced lower due to being less popular or requiring more preparation, offering great value for adventurous cooks.
Final Thoughts
Exploring these 20 underrated cuts unlocks a world of flavor and value beyond the usual steakhouse staples. With a bit of know-how and patience, you can enjoy tender, juicy, and richly flavored beef that your butcher is eager to sell but most shoppers overlook. Next time you visit your butcher, try something new—you might discover your new favorite cut.
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