Non-Traditional Beef Cuts

[Lynn Dollar]

The flat irons I see at the grocer, are not very thick, maybe 3/4" . Can they be reverse seared ?

[Donw]

If you see something labeled flat iron and it is thick then you are purchasing top blade which hasn’t been cut to the flat iron specifications. The top blade has a wide band of inedible sinew separating the tender flat iron cuts. To be a flat iron that band of sinew needs to be butchered out leaving you with the thinner tender flat iron cut. Just my 2¢

[Purc]

I love teres major if and when you can find it. I bought my first WF picanha last week and I going to cook a tri tip tomorrow.

[SJUfeller]

Here are Denvers we served for Wagyu Denvers we served for Easter. They were awesome!

With flat irons, it is really important that they be cut correctly by the butcher, but then also cut against the grain when serving. Also, using a Jaccard tenderizer can be helpful . . .although some say that is cheating . . . But ok with me.

[SJUfeller]

Here is a bit of info that you can use to get some of the very top end meat for lower cost . . .

Ask your local butcher what happens to their tenderloin tips. Those are the small ends off the loins that are not big enough for the restaurants for their filet cuts, or for the butcher shop to have out in the displace cabinet.

They are odd sized and shaped, but -- in my opinion - are the best piece of meat there is. Get a good relationship with your local butcher, and he will give you insider info on when loin tips will be available . . . And will only charge a fraction of what filets go for. Depending on how many loins the butcher processes a day, it may take a while to save up a few pounds of tips . . .but there are not many people that have the knowledge to ask for them, or the opportunity to buy them.

Cut them into bite sized-cubes, and prepare them in an iron skillet in butter and garlic. Serve as appetizers with tooth pics. I guaranty that it will be one of the best apps you've ever had!

[texastweeter]

That and the chain!

[SheilaAnn]

Bavette
Hanger
Cheeks
Oxtail
Teres Major

[fzxdoc]

Bavette.

Publix has filet tips, selling them for about $12-$14 a pound. Not so much of a real deal around here, SJUfeller . Occasionally I'll get them marked down on sale if they're close to the sell by date. I use them in stir fry, too. I like your butter/garlic app idea with them.

Kathryn

[Clark]

My #1 is a good strip steak but my next choice is a nice hanger steak after a spicy marinade.

[BBryans3]

I agree but that hangar can very elusive..😉

[Clark]

BBryans3 How so? I'm not sure I follow you.

[Finster]

I'm a recent convert to Flap Steak.
Pretty versatile cut. I mostly use it for Bulgogi or fajitas, but recently have taken to just hitting it with a good dry rub and grilling it.
Even well done, it's still a pretty tender piece of meat with good flavor.
It almost makes the Costco membership worth it just by itself...

[JoeSousa]

Pretty much love them all. Tri tip, flank, bavette, hanger, and skirt are some of my favorite non-steakhouse cuts. Picanha can be great as well. And I love the flavor and texture of teres major.

I have tried flat irons probably half a dozen times and that is one cut I really don't enjoy. Denver steaks are decent but not my favorite.

[Lynn Dollar]

I got a couple flat iron , choice CAB , from Walmart. Direct grilled. And frankly, they were good but not ribeye. I will give them another try or two, but I can get choice ribeye from Sams for $13.50 a pound and I paid close to $12 for the flat iron. Not worth the diff.

[FireMan]

I’ve recently, 6 mos, been introduced to the bavette & the Denver. Takin a hankerin to em!

[drobinson]

All cuts of beef are my fave!

[JCBBQ]

Picanha, flap meat, skirt, shanks, oxtail and cheeks. The last 3 don’t cook like steaks but are amazing if cooked properly…and cheap. I’ve only made cheeks once but they were every bit as good as brisket and trimmed (so 100% edible) was just under $7/lb. See my avatar.