Five Choice Cuts of Meat to Know for Adventurous Grilling
(Bloomberg Businessweek) -- Every cow contains hidden treasures. Some cuts are the product of international differences in butchering styles; others are not as well known, but they’re no less delicious. Supplies of commodity beef are straining under reduced supply, but smaller ranchers and processors are running at maximum output. Use this time to expand your appetite and find a new favorite name on your tongue.
The name, which means “cushion” or “pillow” in Japanese, describes the simple rectangular shape of this cut. Also known as the Denver steak, the particular muscle is the under blade of the chuck area. It’s a supporting player in a hardworking group, which translates to intense flavor without all the toughness. From $34 for 8 oz. at Mishima Reserve
This Latin American favorite, sometimes called the culotte or the rump cap, is covered with a layer of fat that adds tremendous flavor. Order one from grass-fed cows organically raised in Uruguay. From $55.59 for a 2½-lb. steak at Gaucho Ranch
Don’t let the fancy French name fool you into thinking you’re in for something delicate or eye-wateringly expensive. This toothsome cut from beneath the sirloin is, according to influential Austin pitmaster Aaron Franklin, the “apex of the flavor and price ratio.” $19.75 for 1¼-lb. sirloin flap at Crowd Cow
It’s often referred to by its Latin name, spinalis dorsi, but meat freaks simply call it “the best cut on the cow.” The rib-eye cap has the flavor intensity of a rib steak but the tenderness of a fillet, and because it’s relatively thin, a hard sear over the hottest part of your fire is all it needs. $89 for 18 oz. at Snake River Farms
Bife de Chorizo de Argentina
Despite the name, this loin cut has nothing to do with sausage. Slice it into what are essentially New York strip steaks and then grill. For added authenticity with this Argentinian classic, seek out beef from cows raised on the Pampas plains. $24 per lb. at La Carniceria Buenos Aires
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