Overlooked Steaks Cuts
Okay, you and the family have finally agreed on dinner and the choice is unanimous…everyone wants steak! “Easy enough” you think, until you realize all the possibilities. Do you want one steak that’s large enough for everyone or do you want individual pieces? Do you want something that’s incredibly tender, or is flavor the most important factor? Thickness? Bone in or Bone out? Maybe not as easy as you originally thought.
There are the standards that everyone knows and loves.
But if you want to try something that is a little out of the ordinary, and you are a more adventurous eater, consider some of these lesser known cuts.
Flat Iron Steak: Also known as a top blade steak, the flat iron is a tender and well-marbled cut that comes from the shoulder area. It has a rich flavor and is more affordable compared to some premium cuts.
Tri-Tip: This triangular muscle cut from the bottom sirloin is known for its bold flavor. It's versatile and can be grilled, roasted, or smoked.
Hanger Steak: This cut, also known as "butcher's steak," is flavorful and tender. It benefits from marinating and is best cooked to medium-rare or medium.
Skirt Steak: Often used in fajitas, skirt steak is a thin and flavorful cut. It's great for marinating and grilling, and it's an affordable option.
Flank Steak: Although not as tender as some other cuts, flank steak has a robust beefy flavor. It's ideal for marinating and slicing thinly against the grain.
Bavette Steak: A type of beef steak that comes from the sirloin primal cut. It is known for its rich flavor and is often considered a flavorful and tender cut of meat. Bavette steaks are typically long, flat, and have a coarse grain. They are popular in various cuisines and can be prepared using different cooking methods such as grilling, pan-searing, or broiling. The term "bavette" is of French origin, and in some regions, it may be referred to as flap steak or sirloin flap.
No matter what you pick, you’ll come home a hero!
- The Gang at Farmingdale Meat Market