Secret Steaks Breakdown

The herdshare allows for us to share some butcher cuts, known as “secret steaks”.  These are cuts that you would usually have to ask the butcher about, although some are gaining popularity and are easier to find.  

The chuck has some great hidden steaks. Cuts from this area are known for their great flavor, and while the chuck is generally thought to be a bit tough, it hides some real gems.  The flatiron, for example, is the second most tender muscle in the beef, only falling below the tenderloin.  

The “Las Vegas” strip steak is also very tender and flavorful, but harder to come by, as there are only two per animal.  Both of these and the denver steak, another wonderful cut from the chuck, are best cooked as a large steak on the grill or smoker and then sliced into smaller steaks to be served.

The chuck eye steak is the continuation of the rib eye muscle as it tapers toward the shoulder. Not quite as impressive as the rib steaks, but definitely worth eating. 

The short ribs in this area are meaty and flavorful. Flanken ribs are cut thin and marinated before grilling.

The tri-tip has been gaining popularity in recent years, but not many people have heard of the sirloin bavette.  Both cuts are delicious and surprisingly tender.

As a foodie and beef lover, I get excited by these “secret steaks” and I want more people to experience them.  All of these hidden cuts are available in the Bear River bag in the website shop.

Give them a try and let me know what you think!