Walk into any grocery store and you’ll see the same beef cuts over and over. Ribeye, sirloin, maybe a New York strip if you’re lucky. But there’s this whole world of cuts that most people just walk right past, and honestly, they’re missing out big time. These cuts are cheaper, often just as tender, and sometimes even more flavorful than the expensive options everyone fights over. And the real kicker? Butchers have been keeping some of these cuts to themselves for years.
Chuck eye steak is basically a budget ribeye
Ever heard of a chuck eye steak? What about a Delmonico steak or English steak? Here’s the thing that drives people crazy: these are basically all the same piece of meat. One single cut can have up to ten different names depending on which store you’re at. The chuck eye comes from the shoulder area, right next to where ribeyes come from. That means it’s got similar marbling and taste.
Most people don’t realize they’re getting ribeye-quality meat for half the price. I mean, the confusion doesn’t stop there either. A flat iron steak might also be called a book steak, butler steak, or shoulder top blade steak. When you’re standing there trying to figure out what’s what, this naming chaos makes it nearly impossible to know if you’re getting a good deal. The best approach is to ask the person behind the counter what part of the cow the meat comes from, not what it’s called.
Flat iron steaks used to be a secret
Back in the 1990s, cattle prices dropped so low that the beef industry was desperate. They funded research at universities to study 39 different muscles in the shoulder and leg areas that most people ignored. Scientists discovered that one muscle in the shoulder was actually the second most tender part of the entire cow. Only the tenderloin beat it. This muscle became what we now call the flat iron steak, and it changed everything.
The flat iron used to be called “butcher’s steak” because meat cutters would keep it for themselves instead of selling it to customers. They knew it tasted amazing. Why share the secret? Now that everyone knows about it, flat irons show up at more grocery stores and restaurants. They cost way less than a filet mignon but deliver similar tenderness with more beef taste. The only trick is cooking them right since they’re best when grilled or pan-seared quickly over high heat.
Hanger steak has a sustainability problem nobody talks about
Here’s something that might change your mind about ordering hanger steak at restaurants. Each cow only produces about one and a half pounds of hanger steak. That’s it. This cut literally hangs between the rib and the loin, which is why it’s so tender and rich. It doesn’t do any work, so the muscle stays soft. But here’s what nobody talks about: there’s a sustainability problem.
When ten people order hanger steak at a restaurant, that represents ten different cows. Meanwhile, huge portions of those same cows go unused because everyone wants the same tiny piece. Does anyone actually think about this? Massachusetts butcher Terry Ragasa suggests eating cuts from the chuck instead, since that area makes up nearly a third of the total meat from one animal. Ranch steak and Denver steak come from the chuck and taste great while being way more sustainable. The hanger is delicious, sure, but maybe save it for special occasions.
Denver steak got its name from focus groups
Nobody in Denver invented the Denver steak. The name came from marketing committees trying to figure out what would sell. When researchers discovered tender muscles in the chuck that could be turned into steaks, they needed names that sounded appealing. Calling something an “underblade steak” doesn’t exactly make people excited. So they tested different names with consumers and found that Western-themed names resonated best.
Denver steak won out, even though it’s got nothing to do with Colorado. This naming strategy works from a sales perspective, but it drives butchers crazy. Adam Danforth, who teaches butchery, points out that shops can’t keep all the different names straight. Sometimes they’ll call a triceps muscle a “faux flat iron” even though it’s completely different. The confusion means customers don’t really know what they’re buying or how to cook it properly. It would be simpler if cuts kept their anatomical names, but that ship has sailed.
Skirt steak works better in tacos than alone
Skirt steak comes from the plate section, which runs along the bottom middle area. It’s got thick grain and intense beef taste, which is why it shows up in fajitas and carne asada tacos all the time. But the problem is that this cut can be really tricky to cook right. After trying these multiple times, I’ve noticed the grain is so pronounced that if you don’t slice against it properly, you’ll end up chewing each bite forever.
Some chefs won’t touch it because preparing skirt steak takes more effort than it’s worth. Chef Yester Banuchyan calls skirt steak the most troubling cut to work with. The meat itself is tough to begin with. It’s almost unwieldy and requires a lot of effort just to get it cooked properly. If you do buy skirt steak, make sure to marinate it for several hours and cook it quickly over high heat. Then slice it super thin against the grain. Used in tacos or fajitas where it’s mixed with other ingredients, skirt steak works great. As a standalone steak on a plate? There are much better options.
Round steak is cheap for good reason
When you see round steak on sale for a really low price, there’s a reason it’s so cheap. This cut comes from the rear leg, which does a ton of work. That means the muscle is dense and tough with almost no fat running through it. No fat means no marbling. And no marbling means no moisture or rich taste. Round steak takes forever to cook compared to other cuts, and there’s a tiny window between getting it cooked just right and burning it.
Most people end up with an overcooked piece of meat that’s hard to chew. Chef Isabella Flint points out that the lack of fat running through round steak gives it a tough texture and takes away from any real beef taste. But that doesn’t mean round steak is useless. It works great when ground up for burgers or turned into jerky. Some people use it for deli meat or cube it for stews. Just don’t try to grill a round steak and expect it to compete with a ribeye or strip. Save your money and buy a better cut.
Filet mignon gets way too much hype
This might sound shocking, but a lot of professional chefs think filet mignon is pretty boring. The late Anthony Bourdain famously said that tenderloin is “the most boring and uninteresting piece of meat on the animal.” The problem is that filet mignon has almost no fat. Sure, it’s tender because that muscle doesn’t do any work, but tender doesn’t automatically mean delicious. Without fat, there’s not much beef taste. You’re basically paying premium prices for a texture rather than actual satisfaction.
Christopher Arturo, who teaches at the Institute of Culinary Education, agrees that filet mignon doesn’t have the marbling or structure that makes a great steak. To him, it’s always too soft and lacking in real beef taste. Steve Ozbolt from Emerald City Catering puts it even more bluntly: there’s virtually no fat, which means no real flavor. If you want a large piece of unmarbled meat, buy a sirloin for half the price. Better yet, get a ribeye with beautiful marbling that’s both tender and packed with taste. Honestly, the ribeye wins every time.
London broil isn’t actually a real cut
Here’s something that confuses almost everyone: London broil isn’t a cut of beef at all. It’s a cooking method that somehow got turned into a label for whatever tough cut the butcher couldn’t sell under its real name. Originally, London broil referred to marinated flank steak that was broiled and sliced thin. But over time, butchers started slapping the London broil label on bottom round, top round, sirloin tip, and basically any chewy piece of meat they needed to move. Each of these cuts requires different cooking techniques, but they all get lumped together under one confusing name.
Chef Gabriel Glasier says there’s nothing worse than a London Broil. This cut offers a tough and chewy texture that’s completely devoid of any marbling. It’s common to end up with a portion of the bottom round that must be marinated, perfectly cooked, and sliced properly, even to be edible. How hard is it to just be honest about what cut you’re selling? It’s a good idea to be a little skeptical if you see a steak cut with a name you haven’t seen before. If you see a baseball steak or an oyster steak, skip it and order a cut that you know will be delicious.
The cuts worth buying instead
So what should you actually buy? The chuck eye is totally worth it if you can find it. It’s got the marbling and tenderness of a ribeye but costs way less. The flat iron is another solid choice that delivers on both flavor and texture. And if you’re looking for something sustainable, Denver steak and Ranch steak from the chuck are pretty much perfect options. They’re tender, flavorful, and you’re using more of the animal instead of just the same tiny cuts everyone else wants.
At least now you know what to look for. Next time you’re at the butcher counter, ask about these cuts specifically. Don’t just settle for what’s prepackaged or what has the fanciest name. Ask where it comes from on the cow and how to cook it. The best steaks aren’t always the most expensive ones.
