Underrated Cuts of Meat And How To Cook Them
Underrated Cuts of Meat And How To Cook Them
A few of my favorites you might not know
Hey, everyone!
Today’s post is a look at a few of my favorite underrated cuts of meat and how to cook them. One of the best things about learning how to cook is that it expands the horizons of what’s available to you at home— new, exciting cuts of meat that are often cheaper and healthier than their more conventional counterparts.
This isn’t an exhaustive list of underrated cuts of meat by any means. It’s just a few personal favorites of mine. I discovered most of these cuts by simply talking to vendors at the farmers’ market or at my local butcher shop and listening to their recommendations. I highly suggest you do the same— they have a wealth of knowledge and can help you find some really amazing stuff.
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Myles
Steak Cuts
Teres Major
Teres Major (top left in the gallery above) is an incredibly flavorful cut that’s quite rare. Ask your butcher/rancher about it, and pick it up immediately if you find it.
It’s a thick, almost cylindrical shaped steak, which can make it cook a bit differently. I like to do a short reverse sear (starting it in an oven or using indirect heat on a grill, and then finishing it with a sear). Serve it with Calabrian chile garlic compound butter for one of the best steaks of your life.
Flatiron
Flatiron (bottom left in the gallery above) is incredibly tender and flavorful. It reminds me of flank steak in some ways, but it’s more tender. It’s also quite easy to cook. I cook it like I would any other thin-to-medium-sized steak— sear it in a cast iron pan, and then baste it in butter until it’s cooked through. Serve with garlic herb butter and pecan salsa macha. This cut also works great on a grill.
Underblade / Denver Steak
Denver steak, also called the underblade (photo on the right in the gallery above) is incredible. It’s versatile, delicious, and simple to cook. I usually make it in the same way as flatiron, but I’ll also slice it thin and use it in Chinese-style stir-fries. It’s also a great cut to use for this quick riff on carne asada.
Tongue (aka Lengua)
For a long time, when asked what I thought was the most underrated cut of meat, I answered beef tongue. And while it’s still one of my favorites, I do think it’s starting to gain more popularity here in the US. It’s not as cheap as it once was, but it’s absolutely worth seeking out if you still haven’t tried it. It’s easy to cook and makes some of the best tacos you’ll ever have.
How to cook it
Cooking beef tongue is very similar to braising meat— the only difference is when it’s seared. You don’t need to sear tongue before braising it, since you’ll eventually peel off the skin. I like to cover the tongue with beef broth in a Dutch oven, add in some aromatics (garlic, onion, chiles, spices), bring the whole mixture to a boil, then cover it and place it in an oven at 325°F for about 3 hours. Then I pull it from the broth, allow it to cool, and peel off the skin (it should come off quite easily at this point). At that point I’ll chop the tongue, sear it a skillet with some beef tallow, and serve immediately.
Heart
If you’re new to cooking organ meat, heart is the perfect place to start. Heart is a muscle, so it’s likely a more familar cooking experience than you might think. I recommend starting with chicken or duck hearts— you don’t need to break them down, and they’re super tasty. Lamb heart is also a favorite of mine.
How to cook it
Whenever I cook heart, I like to use a strong, punchy marinade— think lots of acidity, umami, and spice. And they’re best cooked over a charcoal grill.
I put together a thread showing exactly how I like to prep, marinate, and cook them.
Lamb Neck
I tried lamb neck for the first time this past year, and I loved it. Hackamore Ranch is one of my favorite ranches in Texas, and the owner encouraged me to give her lamb necks a try. They’re delicious, super rich in collagen, and one of the cheaper cuts on the menu.
How to cook it
Lamb necks are a perfect cut for braising. Treat them like you would any other braising cut, and use this Simple Technique for Braised Meat guide I put together.
Pork Coppa Chop
This is another cut I discovered after talking to a vendor at the farmer’s market. Belle Vie Farm is one of my favorite producers in Austin (if you live there make sure to visit them at the farmers’ market or at Local Pastures). I was a fanatic about their pork chops (which are still the best I’ve ever tasted), but the owner suggested I try her personal favorite cut— the coppa chop.
The coppa chop is a cut from the shoulder, and it’s like a thicker, more intensely flavored rib chop. I loved it.
How to cook it
Coppa chops tend to come quite thick, so I treat it like a thick-cut steak: dry brine and use the Reverse Sear Method.
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Thanks for reading!
Awesome stuff, Myles! Nothing better than under appreciated cuts! I think it's super interesting that the majority of these (all three beef cuts + the pork one) come from the shoulder of the respective animal. It's so easy to let these get turned into ground (or, in the case of pork, remain part of the butt) -- but they're totally worthy steaks in their own right.
I was just talking to the lady who I'm buying a cow from, and she mentioned that on her cows, her favorite cuts are the shoulder steaks -- the very ones you mentioned! Even me, a self-described food snob, was sleeping on them when I initially filled out my cut sheet. Glad that both you and she reminded me!