The Secret Cuts You're Missing Out On

While Ribeye and Filet usually steal the spotlight, some of the most incredible flavors in the shop are found in the cuts you might not recognize. These selections are prized by enthusiasts for their deep savoriness and unique textures.

Take the Bavette, for example. Also known as the Sirloin Flap, it features a coarse grain that’s spectacular at holding onto seasonings and offers a robust, beefy profile. Then there is the Flat Iron. Sourced from the shoulder, it is remarkably tender—second only to the Tenderloin—making it a perfect candidate for a high-heat sear. Finally, don't overlook the Tri-Tip. This triangular cut is a versatile powerhouse, performing beautifully as a slow-smoked roast or sliced into thick, juicy steaks.

Next time you visit, look beyond the usual suspects. Embracing these underrated gems is the easiest way to elevate your next weeknight dinner or weekend barbecue.