Walk into any butcher shop, and you’ll see the usual suspects on display. Ribeyes gleaming under the lights. Tenderloins neatly wrapped in plastic. Yet there’s something most shoppers don’t realize. Some of the best cuts never make it to the counter at all. They disappear quietly into the hands of those who know their true worth.
Butchers sometimes kept choice cuts for themselves and their families, giving rise to the term “butcher’s cuts.” These aren’t scraps or afterthoughts. They’re carefully guarded secrets that require serious skill to extract and prepare properly. Let’s be real, if you’re spending hours breaking down an entire animal, you’re going to claim the best bits for yourself.
Hanger Steak – The Original Butcher’s Secret
This cut earned its nickname for a reason. 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. There is only ONE hanger steak per animal. So a 1,200 pound animal that yields 800 of beef only has one hanger steak of about 16-32 ounces making it a rare gem. Think about that scarcity for a moment. One steak from an entire cow.
The hanger steak is the crura, or legs, of the diaphragm. The steak is said to “hang” from the diaphragm of the heifer or steer. Located between the rib and loin, this muscle does minimal work, which explains its exceptional tenderness. Due to its limited quantity, it is rarely marketed to consumers, with most hanger steak cuts being diverted to restaurants.
What makes it truly special is the intense beefy flavor combined with that butter-soft texture. Because this muscle does very little work, it’s extremely tender and packed with intense beefy flavor. It’s got roughly the same tenderness as filet mignon without the jaw-dropping price tag. Smart butchers figured this out decades ago and quietly pocketed these beauties for their own dinners.
Spider Steak – The Web of Flavor
The spider/oyster steak is extremely unique and rare because it is a small steak (7-10 oz), that’s naturally super flavorful. Since cows only have 2 hips, there are only 2 Spider Steaks per cow. Also known as oyster steak, this tiny treasure gets its name from the web-like pattern of intramuscular fat that runs through the meat. Some say it looks like an oyster shell, others see a spider’s web. Either way, it’s unmistakable once you spot it.
The cut is found on the back of each hip bone on the hind of the cow. Here’s the thing: most butcher shops never see these cuts at all. Most butchers these days receive beef that is boned out into sub-primals and therefore they wouldn’t receive oyster steaks from the abattoir. The abattoir would put the oyster steak into trim for ground beef. It gets ground up before anyone realizes what they’re missing.
It’s the hardest cut for butchers to get to, as it cannot be removed until the entire cow is de-boned, adding yet another layer to why it’s so rare to see. The extra effort required means only whole-animal butchers ever encounter them. Those who do? They rarely share. The marbling is exceptional, the flavor intense, and the tenderness rivals far pricier steaks.
Flat Iron Steak – The Hidden Shoulder Gem
Flat Iron is extremely tender which is the second most tender cut just after Filet Mignon. Let me repeat that. Second. Most. Tender. Cut. On the entire animal. Yet most people have never heard of it. It comes from the chuck, which is typically known for producing tougher cuts better suited for braising or slow cooking.
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. It takes delicate expertise from the butchers. The flat iron is cut away from the connective tissue in one piece. What results is the second most tender cut of beef. Only filet mignon has a more tender bite, though the renowned cut will cost you twice as much as a flat iron.
The catch is that separating it requires genuine skill and patience. You need to carefully remove a thick strip of connective tissue running through the center of the shoulder blade muscle. Most butchers can’t be bothered with the extra work. Those who possess the expertise often keep the results for themselves, knowing they’ve created something special that would otherwise be sold as generic chuck.
Denver Steak – The Fourth Most Tender Secret
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. It sits deep within the chuck primal, underneath the chuck eye, making it difficult to locate and extract without experience.
The reason you don’t see the Denver steak much, is because it is difficult to break down, and is easier to use for ground beef. There’s the rub. Why spend the time and effort when you could just grind it up? If your butcher knows what he’s doing, and can actually cut this beef into a steak. This tender cut is a flavorful way to get the best bang for your buck. But even then, there’s only about 12 steaks per cow.
The marbling on a Denver steak rivals that of a New York strip or ribeye, which is shocking considering its origin in the hardworking shoulder. It’s juicy, rich, and surprisingly affordable when you can actually find it. Skilled butchers recognize this disparity between quality and location, and they’re not rushing to educate the general public about it.
Ribeye Cap – The Crown Jewel
The ribeye cap, also known as spinalis dorsi, delivers exceptional marbling, exquisite flavor, and extraordinary tenderness. The Spinalis Ribeye Cap, also know as butcher’s butter, is very sought after yet rare to find. This is arguably the single best piece of meat on the entire cow. It’s the outer crescent that wraps around the ribeye, and it’s everything you love about that steak concentrated into pure, unadulterated beef heaven.
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 very uncommon to just buy the cap, you usually buy the entire ribeye because butchers do not want to waste any chance of selling all of the cow’s parts. When you do find it sold separately, it’s typically rolled and tied with twine into a compact medallion.
The texture rivals tenderloin, yet it carries all the rich, intense flavor of ribeye. You’re getting the best of both worlds in one extraordinary cut. Butchers who break down whole primals see these caps daily and face a choice: sell the whole ribeye at standard prices, or quietly separate the cap for themselves. Guess which option many choose?
Beef Cheeks and Tongue – The Overlooked Offal
Now we’re entering territory that makes some people squeamish. The tongue is often classified as offal even though it’s not organ meat in the same way kidneys, hearts, or livers are. Sadly, because offal and organ meat are not often included in the Western diet, this bit of the cow is wasted, either turned into animal food or discarded. That’s a tragedy, because both tongue and cheeks offer incredible eating experiences once properly prepared.
You may need to order the beef tongue in from your butcher. I called six butchers and five of them didn’t stock it but one did and it was a frozen whole beef tongue that weighed around 950g/2.1lbs. Beef tongue requires slow cooking for hours until the outer skin peels away easily, revealing tender, rich meat underneath. Beef cheeks, meanwhile, are heavily worked muscles loaded with collagen that transforms into silky gelatin when braised low and slow.
Butchers who understand these cuts know their true potential. The surface of the tongue is very coarse and requires a long period of slow cooking to be able to remove it (six to eight hours of simmering). Once skinned, the tongue can be sliced and is quite tender. There is a very large amount of gelatin in the meat which provides a rich flavour. These aren’t quick weeknight cuts, yet their depth of flavor and unctuousness create dishes that linger in your memory. Smart butchers recognize this and often take these home rather than trying to explain their virtues to uncertain customers.
These six cuts represent a masterclass in what makes butchery an art form rather than simple meat processing. They demand knowledge, skill, patience, and an appreciation for the entire animal. The next time you visit your local butcher shop, ask about these cuts specifically. You might just get a knowing smile in return, or better yet, access to meat that rarely sees the light of day. Either way, you’ll have joined the ranks of those in the know, and your dinner table will be all the better for it.
