Ribeye Cap – The King of All Steaks
The ribeye cap, also known as spinalis dorsi, delivers exceptional marbling, exquisite flavor, and extraordinary tenderness. This amazing cut sits on top of the ribeye and is what makes that steak so special. The Spinalis Ribeye Cap, also know as butcher’s butter, is very sought after yet rare to find. Most butchers know this is the crown jewel of beef, which is exactly why they often set it aside for their own dinner tables rather than putting it out for sale.
It is almost as tender as the tenderloin, but has every bit the flavor of a ribeye. Think about that for a moment – you’re getting the butter-soft texture of filet mignon with the rich, beefy punch of a ribeye. A steak so rare and special we can’t keep it in stock. When you do find this cut, it’s typically rolled and tied with butcher’s twine, creating a compact medallion that’s perfect for high-heat cooking.
Hanger Steak – The Original Butcher’s Secret
The hanger steak has been kept as a well-guarded secret for years, known as the “butcher’s steak” for its rich, beefy flavor and unique texture. As there is only one hanger per animal, it has long been nicknamed ‘butcher’s steak’ as it was said that the butcher would secretly keep this cut for themselves. This cut literally hangs from the diaphragm area between the rib and loin, which gives it its distinctive name.
Its bold flavor and tenderness made it a prized cut among those in the know, earning it the nickname “butcher’s steak”. The texture is slightly coarser than premium cuts like ribeye, but the intensity of beef flavor more than makes up for it. Compared to premium cuts like ribeye or New York strip, hanger steak is often more budget-friendly, offering gourmet quality at a fraction of the cost. Smart butchers have been quietly enjoying this gem while selling the more expensive cuts to unsuspecting customers.
Flat Iron Steak – The Hidden Gem of Chuck
Flat Iron Steak may be the best-kept secret in the meat industry, with butchers and beef experts having long favored it for its incredible tenderness – it is a close second to filet mignon. This cut comes from the shoulder area, specifically from the chuck primal, which is normally known for tougher cuts. But the flat iron is different – it’s like finding a diamond in rough terrain.
Flat iron steak is another lean and tender steak option that butcher’s like to keep for themselves. Flat Iron is extremely tender which is the second most tender cut just after Filet Mignon, with no connective tissues and very fine grain, possessing rich marbling making it amazingly buttery and juicy. The best part? This cut only costs you half of the Filet Mignon. It’s a perfect example of how knowledge is power in the meat world – those who know get premium eating at budget prices.
Denver Steak – The Unexpected Chuck Champion
Denver steak is the fourth most tender steak after tenderloin, flat iron and ribeye cap! Denver Steak is a hidden gem of beef cut that not many butcher shops carry as it requires nice butchering skill, being tender, juicy and beautifully marbled. This cut comes from deep within the chuck primal, underneath the chuck eye, making it a true treasure hunt for skilled butchers.
The gorgeous marbling catches the eye from the butcher counter, shaped like a top sirloin but displaying as much intramuscular fat marbling as a New York strip or ribeye steak, surprisingly coming from the chuck. Most people assume anything from the chuck will be tough, but the Denver steak breaks all the rules. Denver steaks contain enough intramuscular fat to keep the meat juicy as it cooks, and their beefier flavor makes up for that lack of richness compared to ribeyes. Smart butchers have been keeping this one under wraps for years.
Teres Major – The Petite Tender Nobody Talks About
Teres Major is called “petite tender” showing this cut is delightfully tender close to Flat Iron, with “petite” indicating its small size, concentrated with beef flavor since surrounding muscles are heavily used. Taken from the chuck section, the teres major is seldom used because it takes more skill to extract, so it often winds up as ground beef or stew meat. This is butcher knowledge at its finest – knowing which small muscles to extract rather than throwing everything into the grinder.
To retrieve Teres Major requires a lot of work for butchers and superb butchering skill, with each cattle only yielding 2 pounds. The effort required means most commercial operations skip it entirely. Teres Major is fairly lean but not as lean as Filet Mignon, giving you that perfect balance of tenderness and flavor. When you find a butcher who takes the time to extract this cut, you know you’re dealing with someone who truly understands their craft.
Chuck Eye Steak – The Poor Man’s Ribeye
The chuck eye is known as the poor man’s ribeye due to its terrific marbleization. The Delmonico is found between the end of the rib eye roast and the beginning of the chuck roast, basically a transition to the rib eye, and a much cheaper alternative. This positioning gives it similar characteristics to the beloved ribeye but at a fraction of the price.
Chuck eye steak comes from the same area as ribeye but is cut from the chuck primal rather than the rib primal, being well-marbled, flavorful, and more affordable, still delicious when cooked properly. Finding these cuts can be tough as there are only two per chuck roll, best cooked the same way as a ribeye – on high-heat for about 2 to 3 minutes on each side. Smart butchers have been quietly grilling these beauties at home while customers pay double for actual ribeyes.
Picanha – The Brazilian Butcher’s Pride
The Picanha is a bit of a secret cut, known to aficionados and surprisingly, unknown to many butchers. Hugely popular in Brazil, the rump cap or picanha is one of the most flavourful cuts you can find, being a flat, triangular, boneless cut taken from the cap of the top sirloin with a distinctive thick cap of fat. This cut represents everything great about butcher knowledge – understanding which parts of the animal deliver maximum flavor.
It is a highly prized cut in Brazil, where the name comes from and a nice fat cover is always desirable, with picana being a pole used for herding cattle in Spain and Portugal, and immigrant farmers bringing the name to Brazil. Picanha can be a steal – but only if you find it at a Brazilian butcher or specialty shop, though in mainstream grocery stores, it’s often marked up as a ‘premium cut’. Butchers who understand this cut’s true value often keep it for themselves rather than explaining its greatness to customers.
Tri-Tip – California’s Best Kept Secret
This triangular-shaped cut comes from the bottom of the sirloin, often referred to as a “Poor Man’s Brisket” as it grills fast like a steak, but cuts like a brisket. Tri-tip steak is cut from a tri-tip roast, which is a small, triangular cut from the sirloin, popularized in Santa Maria, California, perfect for slow and low reverse sear. This cut has a fascinating history of being overlooked until California pitmasters discovered its potential.
Prior to the 1950s, the cut was only used to make stew meat or ground beef. It has a desirable flavour profile and makes a great roast, and can also be portioned into steaks for a quick and easy cook-up on the grill. Tri tip has two distinct grain patterns: one vertical and one horizontal, requiring cutting in half where the two grains intersect, then slicing each piece against the grain for maximum tenderness. Knowledgeable butchers appreciate this versatility and often grab these cuts for their own barbecue adventures.
Oyster Steak – The Spider Web Wonder
The Oyster Steak, also known as Spider steak, is one of those cuts that Butcher’s use to keep for themselves. Its names were given due to its looks, the intramuscular fat looks like a cool spider web and the overall shape resembles an oyster, found in the inner part of the cow’s hip bone. This small, rare cut showcases the artistry of butchering – knowing exactly where to look for these hidden gems.
This cut is quite rare to find but is filled with an awesome natural flavor and quite a bit of marbling. The oyster steak represents the ultimate insider knowledge – you need to understand bovine anatomy to even know this cut exists. Butchers that still break down whole animals by themselves and cut steaks by hand know just where some of the tastiest meat is on every cow and traditionally keep these cuts to themselves. It’s like having a secret map to buried treasure, except the treasure is deliciously marbled beef.
Secreto – The Pork World’s Hidden Treasure
The Secreto is an aptly named sneaky cut, really just the skirt steak of the pig, laying over the belly next to spare ribs, often removed before bellies are turned into bacon. It looks just like a beef skirt steak but smaller at 4 to 6 ounces, benefiting from being tenderized and cooked as quickly as possible over high heat for 1 to 2 minutes per side. This cut perfectly demonstrates why butcher knowledge matters – understanding that not everything should go into standard processing.
These cuts were often called “butcher’s cuts,” because the people who broke down the animal would keep them for themselves and cook them up for lunch, with none of their clients any the wiser. The secreto represents the tradition of butchers taking care of themselves while processing animals for customers. You can slice it across the grain and throw it over a salad, tuck it into fajitas or tacos, or just enjoy it on its own next to grilled vegetables. Smart butchers have been enjoying these quick, flavorful lunch treats for generations.
