When most people think of beef, they picture ribeye, tenderloin, or brisket. These classics are delicious, but they represent only a small portion of what a whole cow has to offer. A butchered cow yields dozens of unique cuts, many of which never make it into grocery stores. These lesser-known “butcher’s cuts” are hidden treasures that deliver outstanding flavor, tenderness, and value.

At Circle J Meat, we believe trying these cuts not only expands your cooking repertoire but also helps you enjoy the full animal. Eating beyond the usual steaks supports sustainability and gives you a new appreciation for beef.

What Makes Butcher’s Cuts Special

The term “butcher cut” comes from the days when butchers would set aside certain flavorful or tender pieces for themselves. Cuts like hanger steak, flat iron, and bavette don’t get as much attention as ribeye or sirloin, but they often rank among the most tender cuts of beef. In fact, when cooked properly, they can rival the most tender cut of beef at a fraction of the cost of the most expensive cut of beef such as filet mignon or Wagyu ribeye.

Exploring a beef cut sheet or cuts beef diagram shows just how many options there are. A quick glance at the beef parts diagram below makes it clear that the animal has much more to offer than the handful of cuts most people recognize.

Flavor, Price, and Nutrition

One of the best reasons to try atypical cuts is value. While tenderloin or ribeye may be considered the most expensive cut of beef, many overlooked cuts like flat iron or Denver steak are surprisingly affordable. These deliver tenderness and rich flavor without the premium price tag.

Nutrition is another important factor. Some butcher’s cuts, like tri-tip, are considered lean cuts of beef that provide plenty of protein without excessive fat. These rank among the healthiest choices for everyday meals. Meanwhile, cuts such as bavette or hanger steak strike a balance between marbling and leanness, offering both flavor and a lighter profile compared to other fatty beef options.

For shoppers on a budget, there are also great affordable lean meat choices available from butcher’s cuts, making it easier to eat well without overspending.

How to Cook and Enjoy Them

Cooking butcher’s cuts is easier than you might think. Many respond well to quick, high-heat methods like grilling or pan-searing. For example:

• Flat Iron – Exceptionally tender, great seared or grilled.
  
  
• Hanger Steak – Full of flavor, best cooked medium-rare.
  
  
• Bavette – Perfect for marinades and slicing against the grain.
  
  
• Tri-Tip – Delicious roasted or smoked low and slow.
  
  

A good rule of thumb is to match the cooking style to the cut’s natural texture. Consulting the beef cuts diagram above can help you identify where each cut comes from and how it might perform in the kitchen.

Why They’re Worth Trying

Venturing beyond the classics means discovering new flavors, saving money, and supporting sustainable practices. Eating a wider variety of cuts ensures the entire butchered cow is valued, not just the popular steaks. It also makes your meals more interesting, whether you’re exploring the softest cuts of beef for tenderness or enjoying lean cuts of beef for a lighter option.

At Circle J Meat, we encourage you to look past the usual selections. With our guidance and detailed beef cut sheet, you can request specific cuts and try something new. Not only will you get delicious results, but you’ll also gain a deeper appreciation for how diverse and versatile beef truly is.