Non-Traditional Beef Cuts

[SJUfeller]

My favorite cut has always been ribeye . . . But in the last couple of years I've tried some cuts that I had not had before, and I have to reconsider now.

Two of my new favs: Flat Iron and Denver

What are cuts outside of the traditional filet, ribeye, New York strip, etc. do you like?

[Jfrosty27]

Flat Iron has become a regular choice in my home. Really love it. My son did a skirt steak recently that was really great. I need to explore that cut a bit.

[Oakgrovebacon]

Have been picking up flatirons over ribeye for a couple years. Taste as good and 1/2 the price

[STEbbq]

I agree on Denver. It is one of my favorites too. I also really liked teres major. I’d love to give beef cheeks a shot again and I’d also really like to try picanha.

[Stuey1515]

Love me some beef cheeks

[SJUfeller]

Yes, the price savings can really be significant. I'd choose to have high quality flat irons 2 or 3 times per month now, versus ribeye 1 time/mo.

[Donw]

Flat Iron. Versatile, quick, easy cook and tender. Last minute meals, no problem. Our freezers are organized with deep wire baskets and the flat iron has earned its own basket alongside all the common steaks. Our typical flat iron order is for 24 at a time. We eat Denvers occasionally but they go into a miscellaneous basket.

[barelfly]

Flat Irons are great. Flank steak is another that I enjoy and usually cook with most often because of the versatility. I don’t know if that is a non-traditional cut though - maybe here at the Pit it’s not but outside yes?

also skirt steak - in the same spot as Flank Steak, not sure if that fits the category, but dang is that good!

[hoovarmin]

I'm a huge fan of Flap and also Hanger Steak. I've not really been able to understand the uproar over Picanha.

[barelfly]

Flap and hanger are good!

[texastweeter]

Same on the picanha

[ssandy_561]

hoovarmin texastweeter I love the big beefy flavor of the top sirloin cap (Picanha). I can do without the giant fat cap though.

[STEbbq]

I am just going to say that I refuse to believe that skirt steak is non-traditional. It doesn’t fit.

[captainlee]

Not familiar with the Denver Cut, have never seen one. I just looked it up and want to try one. I'll check with the butcher shop while in the Springs this week. No way our grocery store would ever have that. Thanks for posting.

[texastweeter]

Chuck eye, hanger, skirt, teres major, beef cheek, beef tongue, mountain oysters, to name a few

[ssandy_561]

I’m a fan of the chuck eye. I love its big beefy flavor.

[Draznnl]

I really like bavette. And outside skirt, but I don’t know if you’d include that’s in the list of traditional cuts.

[MsTwiggy]

Bavette is wonderful! I can’t find it to cook for myself but the steak house down the street often has it and it’s half the ribeye price 🔥🔥🐿️

[hoovarmin]

Isn't Bavette the same as Flap?

[Draznnl]

I think so hoovarmin

[MsTwiggy]

I enjoy picanha, tritipp, tail, and skirt steak. Those are the most off piste cuts I can get without mail ordering, and once you do that the cost jumps so you may as well just get what you want. I have always liked fat, gristle, and cartilage - for me a filet has little appeal. So take my notes considering my preference.🔥🔥🐿️

[ssandy_561]

Nothing like the flavor of a tri-tip. I love reverse searing it until rare and then throwing it over hot coals for 30 seconds a side twice. One of my favorites.

[randy.56]

Tritip right now, cooked 3 in the last month, we don't want to forget ribeye day on 27th. All good.

[texastweeter]

Don't forget shank and as MsTwiggy mentioned, oxtail.

[MsTwiggy]

Nothing as good as a braised oxtail with grits! 🔥🔥🐿️