Recipe Station

Here are four cuts of beef that don't get much credit but can be really tasty if prepared properly. We also have the complete instructions on the right way to cook them, and trust us when we say these tips make all the difference!

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London broil/top round & beef neck
What it is: “When you're talking about the hind portion, there's so many great roasts,” Grant explains. “There's also the top round roast, or you could do a beef neck, which is getting more and more popular. These are really great as opposed to a rib roast or a boneless New York strip roast.”

How to cook it: “Yeah, your grandmother roasted it into fucking oblivion,” says Turley, referring to the London broil, an age-old way of preparing a top round. “But by tenderizing or using a simple marinade, it's an excellent cut. The best part is it's usually pretty big, so steak salad or sandwich leftovers are guaranteed.”

Bavette
What it is: “Famous in other places, the bavette, or sirloin flap, has the same look as a skirt steak,” says Turley. “But it's thicker, cheaper, and usually more tender.”

How to cook it: “It's great as a stand-alone cut, or you can use it whenever you would normally use a skirt steak. Save a few bucks by buying this cut and you'll have enough to pick up a six-pack on the way home.”

Beef tongue
What it is: “There's still sort of that ick factor,” Mayer concedes. “I realize it's kind of a hard sell, but if you go back a little bit, a Denver or a ranch steak [cut from the chuck] was a hard sell before butcher shops like ours started pushing them. The more that we can get people comfortable with stuff like tongue, people will cook with them. A good beef tongue would certainly cost you less than a rib-eye or a strip steak, and they're delicious.”

How to cook it: “It's super-simple in terms of cooking,” says Mayer. “I like to braise it before I peel it — I know there's some recipes that call for skinning the tongue before you cook it, but I think that's like a torture test. It never works out quite the way you plan, your knives are never that sharp. So, braising it, then cooking it down until it shreds. It's perfect for tacos. You can do just about anything with it, even cure it and smoke it.”

Flat iron steak
What it is: “It's long and flat, like a skirt, but it doesn't have the same muscle structure,” says Turley. “It's one long, smooth piece, and there's no connective tissue between muscle groups. So it's exceptionally tender, and has a much better flavor than, say, a tenderloin. It's also almost always half the price of those fancy name-brand cuts. ”

How to cook it: “Just salt it and pan-sear it — it doesn't need anything fancy, and it's great at rare, medium-rare, or even medium, making it an ideal cut for beginners.”

Wow!

We had no idea some of these cuts of beef could be so yummy. We're really excited to have more choices than we thought we did when it comes to cooking beef. Now we just have to decide which cut of beef to try first.

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Article Source: Thrillist