The Most Overrrated (and Underrated) Beef Cuts List

From the Thrillist, their list of the most overrated and underrated beef cuts from the chefs and owners themselves of 14 different establishments around the country. Not surprisingly, it was almost unanimous for tenderloin to be overrated. Comments for reasons the tenderloin was overrated ranged from ‘lack of depth of flavor,’ ‘no fat,’ ‘boring,’ and ‘can be mushy.’ Here are other beef choices that are often overlooked: Beef Neck Ok, not my first choice here, but cooking it low and slow will result in a very tender cut. Taste of Divine has a great recipe for Braised Beef Neck Roast if you land yourself some beef neck. Flat Iron A very underrated cut, and a quick-cooking full-of-flavor steak. A flat iron steak comes from the chuck primal and has a good portion of marbling throughout. Tri Tip If you haven’t cooked this yet, I’m not sure what to say, but you are definitely missing out. It is probably the favorite cut for barbecue for everyone here at the house, and it needs just a simple rub before grilling. It has a unique triangular shape to it, and at least in SoCal, it is one of the most popular cuts found in the meat section during the height of grilling season. Bavette Bavette or flank steak. This cut takes all types of marinades very well. The grain is very apparent, but as long as you cut across the grain, it is a very tender piece of beef. Hanger Steak The hanger steak acts like a flank steak, and it comes from the plate primal. The hanger steak actually comes from...
5 Lean Cuts of Beef to Grill Now

5 Lean Cuts of Beef to Grill Now

You can still grill beef, and watch your diet. There are many different options when it comes to lean beef cuts. What is considered lean beef? A cut of beef that contains less than 10 grams of total fat and 4.5 grams or less of saturated fat. All the cuts of beef below contain less than 9 grams of total fat. When you compare each of them to a skinless chicken thigh, which has 9.2 grams of total fat, the 10 cuts below just opened up a whole new world of healthy beef grilling and eating. Flank Steak An all-around favorite, flank steak is easily transformed to whatever ethnic menu you are planning -simply on the marinade. Try ginger, soy sauce and a little honey for Asian-style; lime, jalapeno and corn oil for Mexican fajitas; and red wine vinegar, olive oil and fresh herbs for Italian-style. Flank steak contains 2.6 grams of saturated fat and 6.3 grams of total fat per 3-ounce serving. Beef Tenderloin Beef tenderloin is arguably one of the most versatile cuts due to its mouth-watering tenderness without a whole lot of prep.  Beef tenderloin is often grilled whole, and simply rubbed with a dried herb and spice crust. There is no connective tissue you’ll need to worry about, and the optimum cooking stage is no more than medium. Cooking it for longer, such as medium-well, tends to dry out this cut of meat. Beef tenderloin contains 2.7 grams of saturated fat and 7.1 grams of total fat per 3-ounce serving. Skirt Steak The skirt steak is often confused with the flank steak with its similar...
Beef Cut Name Glossary

Beef Cut Name Glossary

Here is a list of popular retail beef cuts. Read on to learn what primal cut they are associated with, and the  best cooking methods. Blade Roast – From the chuck section. Contains varying amounts of blade bone/back bone/rib bone with meat. Blade Steak – Same as Blade Roast, only thinner. Great for marinating. Bottom Round Roast (Steak) – From the round. Lean, and not as tender as other cuts. Becomes Cube Steak when tenderized, and Breakfast Steak when sliced thin. Breakfast Steak – See Bottom Round Roast. Brisket – Less tender; ideal for braising. The attached fat cap aids in keeping meat moist during long cooking times on the BBQ. Chateaubriand – From the tenderloin. Thick steak cut from the butt (thick) end of tenderloin. Cube Steak – Bottom round steaks that have been passed through a tenderizing machine. Coulotte Steak – Irregular cut/size of steak from the small end of top sirloin. Eye of Round – From the round. Solid muscle; ideal for pan frying, grilling, or braising, depending on thickness. For roasts: moist heat cooking. Filet Mignon – From the tenderloin. Filet Mignon roasts are the larger, boneless, 2 to 3 pound sized portions, and the steaks generally come from the center sections of the tenderloin beef muscle. Flank Steak – From the flank. Boneless piece of meat with long, thick fibers. Also known as London Broil. Always cut this piece across the grain. Flat Iron – From the chuck. Tender steaks. Pan fry, grill, or broil. Knitted Cube Steak – When multiple pieces of thin, boneless beef are ran through a tenderizer to make a single Cube Steak....