When it comes to steak night, most people reach for familiar favorites like ribeye or tenderloin. But butchers know the real secret: some of the tastiest cuts of beef are the ones shoppers skip right past. They’re cheaper, deeply flavorful, and – if cooked right – every bit as tender as the pricey stuff. Here are the underrated cuts that butchers say deserve a spot in your shopping cart.
1. Flat Iron Steak
Butchers call it the “second most tender cut” after filet mignon, yet it costs a fraction of the price. Taken from the shoulder (chuck), the flat iron is juicy, flavorful, and perfect for grilling or pan-searing. Slice it thin against the grain, and you’ll be amazed at how tender it is.
Its rich marbling allows for a buttery texture that’s hard to resist. This cut is versatile and can be dressed up with a variety of marinades or kept simple with just salt and pepper.
Considered a chef’s secret, the flat iron can transform any meal into a gourmet experience without breaking the bank.
2. Hanger Steak
Once known as the “butcher’s steak” because they used to keep it for themselves, hanger steak packs an intense, beefy flavor. It’s best cooked medium-rare and sliced thinly. Marinades or a quick sear over high heat bring out its rich taste.
The hanger steak is prized for its bold flavor that stands up well to robust sauces or a splash of chimichurri. It’s an ideal choice for steak sandwiches or tacos, providing a satisfying bite.
With its unique placement near the cow’s diaphragm, it has a texture that’s both tender and pleasantly chewy, making it a flavorful favorite for adventurous cooks.
3. Skirt Steak
Long and thin, skirt steak is prized for its flavor rather than tenderness. It’s the cut behind classic fajitas and stir-fries. Marinate it for a few hours, grill quickly, and slice across the grain for a perfect chew.
The skirt steak’s marbling imbues it with a rich taste that complements spicy and tangy profiles. It’s perfect for those who appreciate a robust, beefy experience in their meals.
Traditionally enjoyed in Tex-Mex cuisine, this cut is versatile enough to be the star in Asian-inspired dishes or simply grilled as a standalone delight.
4. Chuck Eye Steak
Nicknamed the “poor man’s ribeye,” this cut comes from the same primal section as the ribeye but at a lower cost. It has excellent marbling and tenderness, especially when cooked over high heat. A great steak night option for half the price.
The chuck eye boasts a rich, beefy flavor that pairs well with simple seasonings or a splash of red wine sauce. It’s perfect for those who enjoy a hearty steak without the hefty price tag.
With its succulent texture, the chuck eye brings a gourmet touch to casual dinners, making it a favorite among savvy shoppers.
5. Tri-Tip
Popular on the West Coast, tri-tip is a triangular roast from the bottom sirloin. It’s lean, tender when sliced properly, and full of rich, beefy flavor. Grill it or roast it whole, then carve thin slices across the grain for the best results.
Its unique shape allows for a variety of cooking methods, from slow roasting to quick grilling. Tri-tip is often accompanied by hearty sides like roasted potatoes or charred vegetables.
This cut has gained a cult following for its versatility and flavor, often taking center stage at barbecues and gatherings.
6. Top Sirloin Cap (Picanha)
Beloved in Brazilian barbecue, picanha has a layer of fat that keeps it juicy and flavorful during grilling. It’s tender, affordable, and bursting with rich flavor—especially when cooked over an open flame and sliced thin.
The top sirloin cap’s distinctive fat cap is key, rendering down to enhance the steak’s natural juices. It pairs beautifully with traditional sides like farofa or grilled vegetables.
Known for its vibrant grilling culture, this cut is a staple in churrascarias, offering an authentic taste of Brazil that’s both accessible and delectable.