What’s up devils? “Beef, it’s what’s for dinner,” is a catch-phrase/slogan/tagline for, well, the beef industry that I’m certain the vast majority of you have all heard at some point in your life. Quite frankly, beef is delicious, and there are a variety of cuts to choose from. After all, cows are rather large animals. But what cut of beef should be for dinner? Any cut? The most popular? Most expensive? Well I have a beef with beef. For far too long a select few cuts have received all the praise and accolades in the culinary world. But, the vast majority of these cuts of beef are, quite frankly, insanely overrated, while some of the lesser known cuts are incredibly underrated, even though many of the underrated cuts pack far more flavor. People waste money on a popular cut because of the name, kind of like always going with brand names instead of store-made products. These overrated cuts will do little to arouse your tastebuds, but still leave a large dent in your wallet. So, without further adieu, let’s take a look at some of the more overrated and underrated cuts of beef.
Tenderloin: There’s a lot of love for tenderloins, mostly because people equate the hefty price tag to quality. Generally speaking, however, tenderloins have little to no flavor, with even less of a decent texture.
Filet Mignon: It is a tender cut, that’s for sure. But it also has little to no marbling, or fat, which is vital for developing a rich flavor.
Grass Fed Beef: Yes, allowing cattle to roam and graze freely is a great thing. But cows that are fed only grass don’t develop enough fat to impart a rich flavor into the meat.
Tri-Tip: Ask anyone who knows about grilling beef, tri-tip is the way to go. It is very inexpensive, but is one of the most flavorful cuts of beef around.
Hanger Steak: A hanger steak combines the best parts of two more popular and expensive cuts, with the tenderness of a filet combined with the flavor of a NY strip. Sometimes it’s referred to as the “butcher’s steak.”
Bavette: This is one of the least heard of cuts, but be sure to ask your butcher for one. Throw it on the grill and wonder why you ever ate filet’s.