Week 2: Steak Cuts Explained
In honor of the grilling season, we’re serving up a series of beef cut blogs to educate consumers about their favorite cuts or perhaps interest them in trying something new. Here’s Round 2 of Steak Cuts Explained.
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Flank steak comes from the abdominal muscles or lower chest of the steer. For a long time it was viewed as a “less than” option throughout the upscale dining scenes. We can’t be certain why, we’ve always loved it, but we’re happy to see it getting the attention it deserves. Flank is a delicious and affordable option that really shines when tenderized and marinated. Grilling and broiling are two cooking methods preferred by many for the flank stank. It is also ideal for stir-fry when cut into strips and sauteed on the stove top, or kebobs!
The hangar steak is from the plate section of the cow, which is the lower belly and hangs from the diaphragm. It is occasionally referred to as the "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. That must say something about the cut’s quality if the meat expert regularly called dibs. Hangar is truly prized for its flavor and that flavor really sings when the steak is simply marinated and grilled or broiled in the oven.
Flat Iron steak is cut with the grain from the top of the shoulder of the animal. When the beef is raised and cut properly, the flat iron is extremely tender and flavorful. Many argue that it’s the best “bang for your buck” steak and our customers enjoy how simple preparation on the grill can produce a fantastic dining experience.
Sirloin Steak (Top Butt)
The Sirloin Top Butt is carefully cut from the top center part of the back end of the animal, which is also known as the round. It’s a relatively leaner choice but still has enough marbling throughout to promote tenderness and it does well on the grill or broiled in the oven. They are another cut known for being full of rich flavor at a bargain cost. It is not to be confused with the Sirloin Tip Steak (or Tip Roast) which is cut out of the center of the Sirloin tip, also known as the knuckle.