Walk into most butcher shops and you’ll see the same cuts front and center: ribeye, filet, chicken breast. But behind the counter, there’s a whole world of meat that rarely makes it into home kitchens. Butchers know these so-called “forgotten” cuts—hanger steak, pork cheek, lamb neck—carry just as much flavor, if not more, than their expensive, mainstream counterparts. They’re often cheaper, more versatile, and deeply rooted in culinary traditions around the world. Here’s a look at the cuts butchers wish more people would ask for, and how to make the most of them.
The Hanger Steak
The hanger steak is a cut of beef steak prized for its flavor. It’s a part of the diaphragm of the cow and is often referred to as the ‘butcher’s secret’ because butchers would often reserve this cut for themselves. Its unique flavor and texture make it a delight for the palate.
This cut is best cooked quickly over high heat, making it ideal for grilling or pan-searing. Because it’s lean yet marbled, it’s also great for marinating. A popular recipe is Grilled Marinated Hanger Steak by Bobby Flay, which combines the steak with a flavorful marinade.
The Tri-Tip
The tri-tip is a small, triangular cut from the bottom sirloin of the cow. It’s robust in flavor and relatively lean, providing a satisfying mouthfeel without being overly fatty. The tri-tip has long been a favorite in California, but it’s slowly gaining recognition in other parts of the country.
Tri-tip can be roasted, grilled, or smoked. One classic way to prepare it is Santa Maria-style barbecue, where it’s seasoned with simple spices, grilled over red oak wood, and served with pinquito beans. The Santa Maria-Style Tri-Tip recipe from Bon Appétit captures this tradition perfectly.
The Flank Steak
The flank steak is a cut from the abdominal muscle of the cow. It’s known for its rich beefy flavor and fibrous texture. While it can be tough if not cooked properly, when done right, it yields a deliciously flavorful result.
This cut is ideal for marinating and needs to be cooked quickly at a high temperature, either grilled or broiled. It’s also essential to cut it against the grain to ensure tenderness. The Marinated Flank Steak recipe by Alton Brown is a great place to start.
The Pork Cheek
Pork cheek, as the name suggests, comes from the facial muscle of the pig. It’s incredibly tender and succulent when cooked slowly, making it perfect for braising or slow-cooking.
One popular way to prepare pork cheeks is to braise them in a flavorful liquid until they’re melt-in-your-mouth tender. The Braised Pork Cheeks recipe from BBC Good Food is a hearty and comforting dish that highlights the cut’s unique characteristics.
The Oxtail
Oxtail is the tail of the cow and is known for its rich, gelatinous texture when slow-cooked. It’s a cut that requires patience, but the reward is a melt-in-your-mouth piece of meat that’s full of flavor.
Slow-cooking methods like braising bring out the best in oxtail. The classic Jamaican Oxtail Stew recipe from The New York Times Cooking section is a must-try, with its blend of spices, beans, and of course, tender oxtail.
The Lamb Neck
Lamb neck is a cut that comes from the neck and shoulder area of the lamb. It’s an incredibly flavorful cut that becomes tender and succulent when cooked slowly.
This cut is perfect for slow braising or stewing, and its rich flavor pairs well with hearty vegetables and robust sauces. The Spiced Braised Lamb Neck recipe from BBC Good Food is a flavorful and warming dish that showcases the cut’s unique characteristics.
The Beef Tongue
Beef tongue is exactly what it sounds like—the tongue of a cow. It’s a unique cut of meat that’s incredibly tender and full of flavor. While it might seem intimidating at first, with the right preparation, it can become a favorite.
Tongue can be braised, pickled, or made into tacos. The Tacos de Lengua recipe from Serious Eats is a delicious introduction to this cut, featuring tender, flavorful tongue topped with fresh salsa verde.
The Benefits of Trying New Cuts
Trying new cuts of meat has numerous benefits. Economically, less popular cuts are often cheaper, providing budget-conscious consumers with great options. Culinary-wise, these cuts offer unique flavors and textures that can expand your palate and cooking skills.
From an ethical perspective, using more parts of the animal reduces waste and promotes a more sustainable approach to meat consumption. By appreciating and utilizing these forgotten cuts, we can honor the whole animal and the resources used to raise it.
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