Try these lesser-known, lean and flavorful cuts for maximum taste at an affordable price.
January 09, 2009
1 of 5
Bottom Round Steak
Also known as Western griller, this cut is boneless and cooks quickly. For best results, marinate it first to help tenderize the meat.
You can substitute bottom round for recipes that call for eye-of-round roast, such as our Hanoi Beef and Rice Noodle Soup (Pho Bo), a tasty Vietnamese dish. If you partially freeze the meat before cutting, it will make it easier to slice into thin ribbons for this recipe.
2 of 5
This cut may not be a pretty one, but it more than makes up for its looks with its rich, beefy flavor. Also called hanging tender steak or Onglet (in French), it is a favorite cut of French bistros. For best results, cook it quickly: sear, grill, or broil it.
Also known as sirloin triangle tip or Santa Maria barbecue, this cut comes from the bottom sirloin. It's rich flavor is wonderfully affordable. We recommend roasting or grilling it whole, then serving it sliced.
Our Santa Maria Smoked Tri-Tip makes the most of this tasty cut with a quick prep time that makes this recipe ideal for weeknights or special occasions when you'll want more time to spend with your guests.
4 of 5Randy Mayor
Also called butcher's steak, petite fillet, or chuck shoulder steak, this cut looks a bit like a pork loin. We suggest slicing it into medallions and grilling it.