FOUR TO SCORE
THERE’S MORE TO SAMPLE THAN SIRLOIN. GO BRAVELY BEYOND YOUR USUAL BEEF ORDER AND DIG INTO ONE OF THESE OUTSTANDING, UP-AND-COMING CUTS.
Where is it from? The shoulder, or “chuck,” of the steer.
What is it similar to? Rib eye, but with a bit more chew.
How do I prepare it? Keep it simple: Season with salt and toss it on the grill. Does
well in a braise, too.
Where is it from? Near the hip portion of the sirloin.
What is it similar to?
Like a less fatty brisket.
How do I prepare it? Smother in a smoky rub and cook over high heat.
Where is it from? Directly on top of the shoulder blade.
What is it similar to? Filet mignon. How do I prepare it? Grill until rare (the lack of fat
makes it lose flavor) and serve with béarnaise sauce.
Where is it from? The front of the belly. It “hangs” between the last rib and the loins.
What is it similar to? Grainy cuts like skirt or flank.
How do I prepare it? Drench in marinade and flame grill. Cook past medium rare and it’ll be tough as a gym mat.