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Ribeyes, tenderloins, and striploins...we are all mad about these famous cuts of beef, choosing them every time we crave some quality beef experience. However, there are numerous beef cuts that are just as tender, juicy, and flavourful. The greatest thing about these lesser-known cuts of beef is that they are more affordable than popular cuts of beef while being packed with flavour. Read on to find out about these inexpensive but just as tasty cuts of beef.
Hanger Steak (Butcher's Steak, Butcher's Cut, or Hanging Tender)
The hanger steak is considered a butcher's best-kept secret. It is known as the “butcher’s steak or cut” because butchers would often keep it for themselves. The reason being there is only one Hanger Steak per animal. Hence, it was called "butcher's steak" as it went right in the pockets of the butcher to take home and enjoy. The hanger steak gets its name because it just hangs between a cow's rib and loin supporting the diaphragm. Basically, it just "hangs" there. Therefore, Hanger Steak is extremely tender and packed with flavour. It is also very easy to cook, making it perfect for quick dinner meals. You can grill, pan-sear, or skew the steak for a perfect taste. Hanger steak is best-cooked medium-rare to result in great tenderness.
Outside Skirt Steak (Entrana Steak or Inside Skirt)
Known in the southern hemisphere as "Entraña", the skirt steak is one of the flavorful cuts of beef but is often dismissed because it's tougher than other cuts. However, it is the tenderest of skirts. You can call it the ribeye of skirts. This is also the reason why all high-end restaurants and steakhouses choose Outside Skirt. The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, the Outside Skirt does not need to be marinated and salt is all you need to season it. It comes in long thin strips and is very flavourful because of its higher fat content. Outside Skirt Steak is perfect for grilling, pan-searing, or pan-frying!
Flank Steak (London Broil)
Flank steak is cut from the back section of the abdominal muscles that comes as one large flat piece of meat. This type of steak is usually a tougher cut of beef, but when prepared properly can be nicely tender. Flank steak takes in marinades really well which helps to break down protein and results in tenderized meat. This steak is perfect for grilling and searing, and best for fajitas or stir-fries.
Explore our Beef Selection to try some of these lesser-known cuts!!!