The Teres Major – A Secret Filet at Half the Price
Picture walking into your favorite steakhouse and finding a cut that rivals filet mignon but costs roughly half the price. The teres major beef steak (also known as the oyster steak) is an underused cut of beef sometimes used as a substitute for beef tenderloin, yet despite its lean profile, it offers a nice tender texture and a rich beefy flavor. The teres major muscle is a lean cut of beef from the chuck section of a cow, located right below the front leg and is mostly known only by skilled butchers.
The teres major has much more flavor than a tenderloin as it comes from a heavily used, active muscle, which means it gets more blood flow, which helps develop complex, rich beefy flavor with hints of iron like a hanger steak. Teres major is a fairly rare cut – only 2-3 lbs. are collected from every 1,400 lbs. of beef according to Porter Road! Teres major are a rare steak to see at a butcher, but most butchers can order them. 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, however, it is an exceptionally tender cut with some comparing the taste to a fillet mignon – with the added bonus of being half the price.
The Flat Iron – The Hidden Chuck Jewel
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. The origin of flat iron steak began with the National Cattlemen’s Beef Association’s Beef Checkoff program in 1998, as an effort to reduce waste and promote beef. The research teams at both schools found that the top blade of the chuck, specifically the infraspinatus muscle, contained tender meat, but there was a large seam of tough connective tissue down the middle that had to be removed.
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. Daniel Brunina, executive chef and co-owner of Sergeantsville Inn in Sergeantsville, New Jersey cites the Flat Iron Steak as one of his “favorite off-the-beaten-path” cuts of meat, with Chef Ryan Schmidtberger from Hancock St, a restaurant in New York City, also suggesting this cut saying “Flat Iron Steaks are my go-to at a butcher shop.”
The Chuck Eye – 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. Known as the “poor man’s rib eye,” the chuck eye is less flavorful than its fancy cousin, so start with a marinade (mix an acidic base like citrus juice or soy sauce with oil and herbs) then grill or sear.
Smart butchers often keep chuck eye steaks for themselves because they understand what most customers don’t – location matters more than name recognition. While it sits just outside the premium rib section, the chuck eye delivers nearly identical marbling and tenderness. The key difference lies in the price tag, which can be roughly sixty percent less than a traditional ribeye. Unlike more commonly used cuts, the name Delmonico doesn’t reference the cut’s position on the cow, making it a tricky cut to identify. The Delmonico is a great steak that is found between the end of the rib eye roast and the beginning of the chuck roast.
The 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. Also known as the spider steak in Australia and the Pope’s eye in the United Kingdom, the oyster steak is a fairly new craft cut that sits right inside the hip on either side of the cow.
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. There are only two oyster steaks per animal, each weighing approximately four to six ounces, making them incredibly precious. It’s a “wonderfully tender yet flavorful” steak that Logan says you should snatch up if you see it at your butcher’s. “There are only two of these on the entire animal and, on average, they each usually weigh in at 4-6 ounces each, so they go quickly because those that know, know.”
The Denver Steak – The Marbled Chuck Surprise
Brad Wise, executive chef and owner of Rare Society in San Diego, California, recommends the Denver steak if you want something a little out of the ordinary. This steak, which the Rare Society has on its menu, goes by several different names also, including butcher’s steak (Europe) and Zabuton (Japan). “From the beef shoulder, this cut is intensely marbled and soft and tender – meaning you’re going to get a steak that’s big and bold in flavor.” “The Denver cut is a unique cut of meat that comes from a lesser used portion of the chuck primal – the under blade,” he explains. “We use a Wagyu/Angus cross-breed of cattle for maximum flavor, and the breed combined with a lesser-known cut of meat makes for a unique, memorable steak experience!”
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. What makes the Denver steak truly special is how it defies expectations – finding premium marbling in what’s traditionally considered a tough primal cut is like discovering gold in your backyard.
The Hanger Steak – The Butcher’s Original Secret
If you’re looking for a highly tender cut of meat, then opt for the Hanger steak, which comes from the diaphragm (or plate) section of the cow. “The Hanger Steak, or Hanging Tender, used to be one of the cuts that butchers would keep for themselves,” says Ingui. “It’s arguably the most tender cut on the cow.” Named for its position on the cow (“hanging” off the front of the belly), this sleeper steak is also known as butcher’s steak – possibly because it’s the cut the butcher traditionally kept for himself. It has a loose texture and a rich, beefy flavor.
Ingui shares that this steak may require some extra work to prepare, but because of its delicious taste and texture, it’s totally worth the extra effort. “It’s heavily marbled and is a perfect cut to be served medium rare,” says Ingui. “It’s thin enough so that you can just give it a hard sear in a hot pan on both sides and then let it rest.” The hanger steak represents the ultimate butcher’s secret – there’s only one per animal, and historically, butchers would take this cut home rather than sell it. Its intense flavor and tender texture made it too good to share with customers.
The Picanha – Brazil’s Best Kept Secret
The Picanha is a bit of a secret cut, known to aficionados and surprisingly, unknown to many butchers. You may know it by its other names such as culotte, rump cap, rump cover, sirloin cap. Whatever you call it, it is delicious. A very popular cut at American restaurant juggernaut Fogo de Châo – and in Brazilian cuisine in general – the pichanha is referred to as the sirloin cap most often in the US, residing right at the tip of the cow’s tail alongside its lower back. Most often it is grilled with the outer layer of fat still attached, preserving its juiciness and full flavor when sliced onto the plate.
It is a highly prized cut in Brazil, where the name comes from and a nice fat cover is always desirable. A picana was a pole used for herding cattle in Spain and Portugal and the name was given to the area on the body where the cattle would be prodded to move them along. Immigrant farmers that came to Brazil brought the name with them. The picanha steak comes from the top backend of the beef and is generally ignored by other butchers. Not us! These lean steaks are the result of our whole animal commitment and drive to introduce our customers to all the hidden gems a beef has to offer. The Picanha is not the most expensive cut and should fall somewhere between sirloin and striploin prices. Because it is not so widely known in other countries, many Brazilian expatriates are pleasantly surprised that it is sold at those prices in other countries.
The Bistro Steak – The Shoulder’s Hidden Gem
Bistro steak comes from the chuck primal of the cow and is found in the shoulder section. It is a rare cut of meat, since it requires skill to remove it, so you are unlikely to find it in your grocery store refrigerator. You may need to request it especially from your butcher. David Rose is a big fan of bistro steak, and urges home cooks not to overlook this cut. “The bistro steak is tender and very flavorful, and versatile … a great choice if you want something a bit different from the usual cuts,” he suggests. Though tender like filet mignon, bistro steak has a more beefy flavor, making it a great cut if you’re looking for a steak with a bit more punch. While it won’t be quite as buttery as a filet, it is a great balance of texture and taste, especially if you cook it medium-rare.
The bistro steak represents everything that’s wrong with how we buy beef – we ignore fantastic cuts simply because they’re unfamiliar. The teres major is a seldom used muscle in the shoulder that is second only to the tenderloin filet in tenderness. This muscle requires skilled craftsman to extract, but yields a wonderful dining experience and is a new leader in trendy white table cloth restaurants. The teres major steak is also referred to as a shoulder tender. Most home cooks walk right past it, not knowing they’re missing out on a cut that could revolutionize their steak game.
The Baseball Steak – The Round Wonder
Here’s a cut of steak you may not be familiar with – the baseball sirloin. Taken from the center of the top sirloin cap steak, this choice is very lean but is still full of flavor. Many people prepare this steak medium or medium-rare by grilling, sauteing, or braising. This distinctive cut of meat, which sometimes resembles a filet mignon, gets its name for its round, thick shape. Don’t be surprised if you can’t find this pick at your local grocery store – it’s usually a cut of beef you must request directly from your butcher. In American steakhouses, the most popular cut from the cap is the “Baseball Cut” top sirloin steak. Recently, the Brazilian cut of “Picanha” has surged in popularity.
The baseball steak gets its name from its distinctive round shape, which resembles America’s favorite pastime equipment. What makes this cut fascinating is how it combines the best aspects of both lean and flavorful beef. Unlike many lean cuts that can become dry, the baseball steak maintains its juiciness when cooked properly. Baseball Steak $14/lb. shows it’s still priced reasonably compared to premium cuts. The challenge lies in finding a butcher skilled enough to extract this particular portion from the sirloin cap, making it a true insider’s cut that rewards those willing to seek it out.
The Bonanza Cut – The Newest Discovery
According to some industry sources, the Bonanza cut is traditionally one that gets tossed in with the spare cuts to be ground. However, this quarter-moon shaped cut – left on the ribs after the flank steak is cut away – rivals the filet mignon for juiciness, marbling, and tenderness. It’s a small, but mighty addition to the high-end cuts chefs are always on the lookout for. This revolutionary discovery proves that even after centuries of butchering, we’re still finding hidden treasures in every animal.
What makes the Bonanza cut extraordinary is its story – scientists literally had to study beef anatomy with fresh eyes to realize this small muscle was being wasted in ground beef. The quarter-moon shape sits perfectly between the ribs, and when properly extracted, delivers restaurant-quality tenderness that rivals cuts costing three times as much. The fact that it took university research to “discover” this cut speaks volumes about how much we still don’t know about maximizing every part of the animal. Smart chefs are already incorporating this into their menus, but it may take years before most butchers even know it exists.
