Here is a game for you if you claim yourself to be a true beef lover. Read this article about 11 secret beef cuts and test yourself how many beef cuts you know. Comment below how many marks you get!
Table of Contents
1. Secret Beef Cuts: Flat Iron
What is Flat Iron?
Flat Iron is a relatively new cut that is taken from the chuck primal. The steak cuts from chuck primal are used to be tough. But thanks to the butchers, they tried to find some special cases within this hard working primal, and Flat Iron is one of the results. This cut derives from the top blade muscle and so it has another name—Top Blade Steak.
Flat Iron is extremely tender which is the second most tender cut just after Filet Mignon. There are no connective tissues and its grain is very fine. Apart from the excellent tenderness, it possesses rich marbling and hence it is amazingly buttery and juicy. And due to the frequent use of the surrounding muscle of the shoulder, it is rich in flavor. All these features lead to an incredible combination, and the best point is this cut only costs you half of the Filet Mignon.
Features of Flat Iron
- Extremely Tender (second only to Filet Mignon)
- Nice Marbling
- Juicy
- Flavorful
- Cost Less
► Read More: 8 Primal Cuts of Beef to Learn Before Ordering Steaks
2. Secret Beef Cuts: Teres Major
What is Teres Major?
You may have heard of Teres Major before, but that may refer to the muscle that appears on the human body. Here, it is a beef cut that is sourced from the chuck primal.
Some call Teres Major as “petite tender” while the word “tender” shows this cut is delightfully tender which is close to Flat Iron. And “petite” indicates that its size is small. Other than that, this cut is concentrated with beef flavor since the surrounding muscles are heavily used. In addition, Teres Major is fairly lean but not as lean as Filet Mignon.
To retrieve Teres Major, there is a lot of work for the butchers and it requires a superb butchering skill. Each cattle only yields 2 pounds of Teres Major.
► Read More: What Is Teres Major Steak & How to Cook? | 2nd Most Tender Cut
Features of Teres Major
- Extremely Tender (second only to Filet Mignon)
- Rich Flavor
- Fairly Lean
► Read More: 5 Most Tender Steak Cuts Ranked and How to Cook
3. Secret Beef Cuts: Denver Steak
What is a Denver Steak?
Denver Steak is a hidden gem of beef cut that not many butcher shops carry as it requires nice butchering skill. It is the muscle of the chuck primal which is under the source of Chuck Eye Steak.
Denver Steak is tender, juicy and beautifully marbled, plus a brimful of beef flavor on account of regular used shoulder muscle.
Features of Denver Steak
- Full of Beef Flavor
- Quite Tender
- Juicy
- Beautifully Marbled
► Read More: 5 Best Cheap Cuts of Steak (spend you <$20) that are Yummy!
4. Secret Beef Cuts: Picanha
What is Picanha?
Picanha is a hard-to-find beef cut that many butchers neglect, but it is palatable especially in Brazilian steakhouses. People may call it Top Sirloin Cap, Rump Cap and Coulotte.
This cut is derived from the sirloin primal and is triangular in shape when whole. It is densely flavored because of the heavy exercise of the muscle. Sometimes, it is attached with a desirable fat cap which adds a nice essence as well as keeps the meat moist and tender.
It is fabulous to roast the whole Picanha or skewer it. Alternatively, you may slice it into steaks or directly buy Picanha Steak for the next dinner. To enjoy it in Brazilian style, taste it with chimichurri.
Features of Picanha
- With Fat Cap
- Densely Flavored
- Somewhat Tender
► Read More: What is Picanha & How to Cook?
5. Secret Beef Cuts: Tri-Tip
What is Tri-Tip?
Tri-Tip is named for its triangular tip shape and it is obtained from the bottom sirloin which is a part of loin primal. It is quite a large piece of meat that you could serve it as a roast or slice into steaks. To optimize the result, the chef usually cuts it against the grain.
Tri-Tip is particularly popular in Southern California and thus some people call it California cut, or Santa Maria steak. This is because this cut is barbecued in Santa Maria-style in Southern California. To prepare this, firstly seasoned the Tri-Tip with black pepper, salt, and garlic, then grilled over coals of native oak.
Apart from that, Tri-Tip is typically known as Newport Steak when it is served as steaks.
Features of Tri-Tip
- Concentrated with Beef Flavor
- Juicy
- Triangular shape & Fairly Large
6. Secret Beef Cuts: Hanger Steak
What is Hanger Steak?
Hanger Steak is increasingly popular in recent years. It was one of the secret cuts among the beef butchers in the past, they usually kept the Hanger Steak for themselves instead of selling it on the market. Therefore, it is also called “butcher’s steak”. This phenomenon is because people at that time generally considered the Hanger Steak as a crude cut of meat and cannot sell at a good price.
But the fact is that it is extremely tender and packed with beef flavor. Hanger Steak is located at the plate primal and comes from the muscle that used to support the cow’s diaphragm. As its name implies, it just literally hangs from the diaphragm with no work. So it has very fine grain and fantastic tenderness.
There is only one Hanger Steak per a cow. A whole Hanger is V-shaped and connected by a long membrane, and the membrane should be removed before cooking it.
Features of Hanger Steak
- Very Tender
- Packed with Beef Flavor
► Read More: What Is Hanger Steak? Is It Tender? | vs Skirt & Flank Steaks
7. Secret Beef Cuts: Skirt Steak
What is Skirt Steak?
Skirt Steak is situated in the plate primal and there are actually two types of skirt, inside and outside. The Inside Skirt Steak is the transverse abdominal muscle and located inside the body cavity, hence the name. It is fairly tough while the Outside Skirt Steak is more preferable.
The Outside Skirt is actually the diaphragm of the cattle which helps the animal breath, and thus it has an unbelievably deep flavor and coarse muscle fibers due to the constant movement. Yet, it is more tender than the Inside Skirt.
The coarse fiber is the distinctive feature of Skirt Steak which makes it perfect to marinate. To maximize the tenderness, do remember to cut against the grain.
Features of Skirt Steak
- Long and Thin
- Coarse Grain (Good for Marinades)
- Very Deep Flavor
- Very Lean
8. Secret Beef Cuts: Bavette Steak
What is Bavette Steak?
Bavette Steak is not a regular on the dining table but you should know this fantastic cut if you are a real fan of beef. It is also known as Flap Steak, Bottom Sirloin Flap and Sirloin Tips. This cut is popular in France, Asia and Latin America, and now more and more people in the U.S. are loving it.
It is sourced from the bottom sirloin near the flank where it does not exercise frequently, thereby it maintains a nice tenderness. When whole, it looks similar to the Skirt Steak which is also a long and thin cut with pronounced grain. Both are brimming with flavor but the whole Bavette Steak is thicker and larger which could feed a crowd. Similarly, it’s great for marinades and it’s important to cut against the grain in order to achieve the best mouthfeel.
Features of Bavette Steak
- Long and Thin
- Pronounced Grain (Great to be Marinated)
- Highly Flavored
- Lean
9. Secret Beef Cuts: Flank Steak
What is Flank Steak?
As its name suggests, Flank Steak comes from the flank primal that is beneath the loin primal. You may have tried it before in London broil or taco but maybe you didn’t realize this good cut.
It is a single muscle from the cattle’s belly which often moves. Therefore, this cut has a remarkably deep flavor but also contains quite a great amount of connective tissue. To make up for the deficiency, use some fruit marinades like pineapple as a tenderizer to break down the unpleasant connective tissue and add a nice aroma as well.
Thanks to its broad shape, it is easy to carve and serve. For the best outcome, make sure you cut against the grain.
Features of Flank Steak
- Very Lean
- Fairly Tough
- Concentrated Beef Flavor
10. Secret Beef Cuts: Sierra Steak
What is Sierra Steak?
Only a few people know the Sierra Steak. This cut is part of the chuck underblade, a group of muscles that is positioned at the chuck primal. The muscles exercise a lot and thus it has a wealth of beef flavor.
Sierra Steak is a great alternative to Flank Steak although they come from totally different parts of the cattle. They both have coarse muscle fibers and are rich in beefy flavor. The beef sellers sometimes call Sierra Steak “Chuck Flank”.
Not many butchers produce this cut as it is small and not commonly known. But the deep flavor is worth it. It is best to slice against the grain and serve rare.
Features of Sierra Steak
- Coarse Muscle Fiber
- Rather Tough
- Packed with Beef Flavor
11. Secret Beef Cuts: Merlot Steak
What is Merlot Steak?
I bet you haven’t seen this steak before. Merlot Steak comes from the upper parts of hind legs which are above the shank and under the bottom round. In other words, there are only two for each cattle.
Since it is located at the leg, it gets a great amount of workout and that’s why it is lean and loaded with beefy flavor. Likewise, slice it against the grain for the best result.
Features of Merlot Steak
- Loaded with Flavor
- Lean
Summary
How many secret beef cuts do you know in the above? If you know most of them, congrats! But only people who have tasted them are the veritable beef lover. Let’s see which is your favorite!
► Read More: 5 Best Marbled Steak Cuts Ranked & How to Cook
► Read More: 8 Leanest Steak Cuts / Healthiest Steak Cuts Best Fit For Weight Loss
