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.

CHUCK EYE

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.

TRI-TIP

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.

PETITE TENDER

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.

HANGER STEAK

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.