The Top 5 underrated steak cuts according to our butchers and chefs are:

Chuck Eye Steak: “Chuck Eye is like the Chuck Norris of steaks. It may not be as well-known as some of the other cuts, but it’s tough, flavorful, and can kick your taste buds into submission.”

Tri-Tip: “Tri-Tip is like the dark horse of beef. It’s not a traditional steak, but it’s lean, tender, and surprisingly versatile. It’s like the Swiss Army Knife of beef cuts.”

Flat Iron Steak: “Flat Iron is like the hidden gem of beef cuts. It’s taken from the shoulder, but don’t let that fool you. It’s tender, juicy, and perfect for grilling. It’s like the unicorn of steak cuts.”

Hanger Steak: “Hanger is like the rebel of beef cuts. It’s not as well-behaved as some of the other cuts, but it’s rich, flavorful, and great for marinades. It’s like the punk rock of beef cuts.”

Brisket: “Brisket is like the marathon runner of beef cuts. It takes a while to cook, but it’s worth the wait. It’s tender, smoky, and perfect for BBQ. It’s like the slow and steady wins the race of beef cuts.”

When butchering, the Chuck Eye, Tri-Tip, Flat Iron, Hanger Steak and Brisket are often considered the top 5 underrated steak cuts because they may not be as well-known or popular as other cuts like ribeye, New York, or filet mignon. However, these cuts can be just as flavorful and delicious when prepared properly.

One reason these cuts may be underrated is because they tend to be less tender than some of the more popular cuts. However, this can be mitigated with proper cooking techniques like marinating, slow-cooking, or using a meat tenderizer.

Another reason these cuts may be underrated is because they are often less expensive than other cuts, which can make them seem less desirable. But this also means they can be a more affordable option for those on a budget, and they can provide great value for their price.

Finally, these cuts may be underrated because they may not be as widely available in some areas, depending on local food preferences and supply chains. Nevertheless with the rise of specialty butchers and online meat delivery services, it is becoming easier to access and appreciate a wider variety of cuts. 


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