Try these lesser-known, lean and flavorful cuts for maximum taste at an affordable price.
Bottom Round SteakAlso 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.
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.This cut could be used as a substitute for skirt steak in some recipes, such as Citrus-Rubbed Skirt Steak or Miso-Marinated Skirt Steak.
Tri-TipAlso 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.
Shoulder TenderAlso 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.
This cut would work well with our Classic Beef Pot Roast recipe.
Shoulder Center SteakRanch steak, or shoulder grill steak, is a moderately tender cut of beef. We suggest serving it whole or sliced.
This steak can be substitued for chuck roast in some recipes, such as our Milanese Braised Beef, or for top sirloin in recipes such as Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes.