The Most Underrated Cuts of Beef
The Different Cuts of Beef
A cow has eight main sections, those being called the primal cuts, consisting of the chuck, rib, loin, round, flank, brisket, short plate, and shank. Among the most popular cuts are the filet mignon/tenderloin which come from the upper back portion of the cow known as the loin.
However, true beef connoisseurs know that the chuck, or shoulder, contains several extremely underrated beef cuts which are growing in popularity and should not be ignored.
Lesser-Known Steak Cuts That are Incredibly Underrated
If you are becoming a bit bored with the big three cuts of beef and want to try something new but don’t quite know where to start, we have the perfect list for you. Who knows, you may just find the star of your next dinner party.
Zabuton (Denver Steak)
From our list, this cut of steak is likely the one you haven’t heard of. Zabuton, or as it’s called in the United States, Denver steak, comes from the chuck of the cow and is a beautifully marbled cut of beef. That marbling is what helps give the Denver steak its rich, buttery flavor and texture. In fact, the Denver steak is sometimes mistaken for a New York strip because of that marbling.
Denver steak is one of the more versatile cuts of beef you will find. You can prepare it any number of ways, from braising and grilling to pan seared or sous vide, and enjoy a beautiful, tender steak. We recommend reverse searing this underrated cut of beef to a beautiful rare for delicious flavor and mouthwatering juiciness.
Zabuton is the Japanese name for this cut of beef, so why not think outside the box and impress your friends at your next dinner party with a Japanese-inspired dish like shabu shabu (hot pot) or American Wagyu Zabuton with shishito salsa?
Flat Iron Steak
The flat iron is a relatively new cut of steak as it comes from an area of the chuck, or shoulder, that historically was difficult for butchers to navigate because of the nature of its connective tissues. However, an innovative technique has made it much easier to remove those tissues and gives us one of the most versatile, tender, and beefy-flavored cuts of steak that is quickly becoming a favorite among beef experts.
What makes the flat iron steak so desirable is that it combines the tenderness of the filet mignon with the juicy flavor of the New York strip and the versatility of the Denver steak for a true superstar steak cut.
Shaped similarly to a flank steak with a rectangular shape, the flat iron is a tender and versatile alternative to the more expensive tenderloin cuts of beef. It still offers a robust beef flavor and plenty of juiciness. Try using your favorite rub or marinade to lock in the flavors and add a bit of savory spice or sweetness.
If you’re looking for a high-quality cut of beef to cook quickly for dinner, the flat iron is your go-to steak. Simply pan sear it in a scorching-hot, cast-iron skillet to a nice medium-rare (about 15 minutes including resting time), pair with creamy polenta and roasted tomatoes, and serve with your favorite glass of wine.
The hanger steak is also known as the “butcher’s steak” because there is only one per cow. This cut of beef ‘hangs’ down from the cow’s diaphragm, close to organs and blood, which helps impart massive amounts of flavor and richness. In fact, butchers would often take this rich, savory cut of beef home to enjoy themselves instead of selling it.
The hanger is known for both its tenderness and rich flavor. The distinctive grain in this cut of beef holds seasonings and marinades well, making it perfect for dishes such as steak frites and carne asada.
One of the most difficult cuts of beef to find, the hanger steak is often described as an ideal blend of the ribeye and New York strip, with its rich flavor, tenderness, and lovely marbling.
Not only is the hanger a more affordable option than traditional cuts like ribeye, but it also performs well no matter how it is cooked. However, it does prefer a high, dry heat on the grill or skillet to help break down the tissues for a more tender bite.
The American Wagyu Difference
Our steaks combine the high level of marbling (Gold Grade) that genuine Wagyu is renowned for with the highest quality American breeds of cattle to create American Wagyu beef. Impress your friends with one of these truly underrated, delicious cuts of steak and experience the American Wagyu difference today.