If you’re a meat lover looking to expand your culinary horizons, you might be surprised to learn about some lesser-known cuts of meat that pack a flavorful punch. Whether you’re a grill master or a home cook, these cuts can bring a new dimension to your dishes. Let’s take a look at 11 unique cuts of meat you’ve probably never tried.
Hanger Steak
Hanger steak, also known as “butcher’s steak,” is prized for its flavor and tenderness. It hangs from the diaphragm of the cow and supports its innards, hence its name. This cut is known for being full of beefy flavor, often compared to a more robust version of the ribeye. Because of its unique texture and taste, it’s a favorite among chefs.
Cooking it quickly over high heat and serving it medium-rare will ensure you experience its full potential. In the culinary world, hanger steak is sometimes referred to as the “chef’s secret” because butchers and chefs often keep it for themselves. It’s best when marinated to enhance its natural flavors before grilling or pan-searing. Pair it with chimichurri sauce for a delightful meal.
Tri-Tip
The tri-tip is a triangular cut from the bottom sirloin and is particularly popular on the West Coast of the United States. It’s known for its rich flavor and relatively low cost compared to other steaks. This cut is ideal for grilling or roasting and boasts a satisfying balance of tenderness and flavor.
To prepare tri-tip, consider a dry rub or marinade to enhance its natural taste. When grilled, it develops a beautiful crust while remaining juicy on the inside, making it perfect for summer barbecues. Slice it against the grain to maximize tenderness.
Denver Cut
The Denver cut is a newer addition to the steak family, developed by meat scientists looking to maximize usable cuts from the chuck area. It’s known for its marbling, which contributes to its rich flavor and tenderness.
The Denver cut is best cooked on a grill or in a skillet to medium-rare or medium doneness. With its deep, beefy flavor, the Denver cut is perfect for steak enthusiasts looking for something different. When cooked properly, it can rival more expensive cuts like the ribeye. Season it simply with salt and pepper to let its natural flavors shine.
Spider Steak
The spider steak is a small, marbled cut located near the cow’s hip bone. Its name comes from the web-like marbling that resembles a spider’s web. Due to its size, this cut is less known and often overlooked, but it offers a robust flavor that’s worth the hunt.
Spider steak is best cooked quickly over high heat, making it ideal for grilling or searing. Because it’s relatively rare and small, it can be challenging to find in supermarkets. However, specialty butcher shops or farms are likely to have it in stock.
Oyster Blade
The oyster blade is a versatile cut located behind the shoulder blade of the cow, known for its rich flavor and potential for tenderness. It contains a seam of gristle that runs through its center, which can be removed to create flat iron steaks.
When prepared correctly, the oyster blade can be incredibly tender, especially when slow-cooked or braised. It’s perfect for dishes like stews or curries where long cooking times break down the connective tissue, resulting in a melt-in-your-mouth experience.
Flap Meat
Flap meat, also known as bavette, comes from the bottom sirloin butt and is often confused with skirt steak. It’s a thin, coarse-grained cut that holds marinades well and is perfect for grilling or stir-frying. Its strong beef flavor and texture make it a favorite for tacos and fajitas.
For best results, marinate flap meat for a few hours before cooking and slice it thinly against the grain. This cut is a cost-effective way to enjoy a flavorful steak experience without breaking the bank.
Picanha
Picanha is a popular cut in Brazil, often served at churrascarias. It comes from the top of the rump and is known for its thick cap of fat, which renders down during cooking to infuse the meat with flavor. Picanha is typically skewered and grilled, creating a crispy outer layer while remaining juicy inside.
To enjoy picanha at its best, cook it over an open flame or on a rotisserie. The result is a tender, flavorful piece of meat that’s perfect for any meat lover looking to try something new. Serve it with traditional sides like rice and beans for an authentic Brazilian experience.
Merlot Cut
The merlot cut is a relatively new discovery, found in the heel of the round. It’s a lean cut with a fine texture, making it ideal for quick cooking methods like grilling or pan-searing. While not as well-known as other cuts, the merlot cut delivers a satisfying beef flavor.
This cut is best cooked to medium-rare to maintain its tenderness. Pair it with a simple sauce or seasoning to complement its natural flavors. Because of its lean nature, avoid overcooking to prevent it from becoming tough.
Teres Major
The teres major is a hidden gem located near the shoulder blade, often compared to the tenderness of a filet mignon, but at a fraction of the cost. It’s a small, cylindrical cut that is perfect for grilling or searing. This cut is incredibly tender and flavorful, making it an excellent choice for those looking to experiment with new cuts.
To prepare, season it lightly and cook it quickly over high heat. Slice it thinly to enjoy its melt-in-your-mouth texture.
Bavette
Bavette, also known as flap steak, is a versatile cut from the sirloin. It’s known for its loose texture and pronounced beef flavor. This cut is excellent for marinating and grilling, making it a popular choice for dishes like steak frites or carne asada.
Because of its texture, bavette benefits from a good marinade to enhance its flavor. Cook it quickly over high heat and slice against the grain for the best results. This cut is an excellent option for those looking to explore beyond the usual steak offerings.
Chuck Eye Steak
The chuck eye steak is often referred to as the “poor man’s ribeye” due to its location near the ribeye primal. It shares many characteristics with the ribeye, including its marbling and beefy flavor, but at a more affordable price point.
Chuck eye steaks are best cooked over high heat, either grilled or pan-seared, to medium-rare or medium. They are a great choice for budget-conscious steak lovers seeking a flavorful and tender cut without the premium price tag associated with ribeye steaks.
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