While ribeye and tenderloin dominate steakhouse menus, a variety of lesser-known beef cuts often stay behind butcher counters. According to data from the National Cattlemen’s Beef Association (NCBA), the U.S. beef carcass can be broken down into more than 60 individual retail cuts, but only a fraction typically make it to mainstream markets. Many of the cuts below are prized by chefs for their tenderness, marbling, or unique flavor yet remain relatively underutilized in consumer kitchens.
Ribeye Cap – The Butcher’s Hidden Gem
The ribeye cap, also known as spinalis dorsi, comes from the outer muscle of the ribeye. While ribeye steaks are popular, the cap itself is rarely separated for sale because of its small yield just a few ounces per rib primal. Highly marbled and exceptionally tender, it’s considered one of the most flavorful cuts of beef. In high-end steakhouses, it often commands a premium price when served as “ribeye cap steak.”
Hanger Steak – The Chef’s Favorite Cut
Hanger steak, sometimes called the “butcher’s steak,” comes from the plate section near the diaphragm. Only one hanger steak about 1 to 1.5 pounds exists per animal, which explains its rarity in stores. Known for its loose grain and deep beefy flavor, it was historically kept by butchers for personal use rather than sold. Today, it’s prized in French bistros as onglet and is especially popular in Europe for grilling and pan-searing.
Flat Iron Steak – Tender Yet Affordable
The flat iron steak is cut from the top blade (shoulder clod) of the chuck. Developed in the early 2000s through research by the University of Nebraska and the USDA, this cut was identified as the second most tender muscle after the tenderloin. It has a fine grain, good marbling, and cooks evenly, making it popular among chefs seeking a balance of tenderness and cost-effectiveness. Despite its qualities, it remains underrecognized by many home cooks.
Denver Steak – A Modern Discovery
The Denver steak, cut from the serratus ventralis muscle in the chuck underblade, was also uncovered during the same USDA and University of Nebraska research that identified flat iron. Known for high marbling levels, it offers rich flavor and tenderness similar to more expensive steaks. It is usually cut into four-ounce portions and has gained traction in restaurants specializing in lesser-known cuts. Still, it remains hard to find in most supermarkets.
Teres Major – The Petite Tender
Teres major, sometimes nicknamed the “petite tender,” is a small muscle from the shoulder clod. At just about one pound per animal, its limited yield explains its rarity in retail cases. Texture-wise, it rivals filet mignon in tenderness, though it is more affordable when available. Its uniform shape makes it ideal for roasting or slicing into medallions. According to butchers, demand from fine dining kitchens usually keeps it out of general circulation.
Chuck Eye Steak – The Affordable Ribeye Alternative
The chuck eye steak, cut from the 5th rib section of the chuck, sits adjacent to the ribeye. Because it shares many of the same muscles, it delivers a similar flavor and tenderness profile but at a significantly lower price point. However, only two chuck eye steaks can be cut from each side of beef, making availability scarce. Many butchers prefer to leave it as part of roasts instead of selling it separately.
Picanha – Brazil’s Steakhouse Star
Picanha, also known as the rump cap or coulotte, is the most prized cut in Brazilian churrasco. It comes from the top sirloin cap, with a signature fat cap that bastes the meat during grilling. In Brazil, picanha accounts for nearly 15% of beef ordered in steakhouses, according to the Brazilian Beef Exporters Association. Outside of South America, however, it is often broken down into sirloin steaks, making it hard to find whole.
Tri-Tip – California’s Santa Maria Secret
The tri-tip, a triangular cut from the bottom sirloin, was popularized in California’s Santa Maria Valley in the 1950s. Weighing about 1.5 to 2.5 pounds per cut, it is ideal for grilling or roasting. Despite its rich beefy flavor and moderate marbling, it is still underrepresented outside the U.S. West Coast. According to USDA retail data, tri-tip accounts for less than 2% of total beef steak sales nationwide.
Oyster Steak – The Tender, Hidden Muscle
The oyster steak, also called spider steak, is a small, round muscle located near the hip bone. Each animal only yields two pieces weighing just 4 to 6 ounces total, which explains why it’s rarely sold separately. Butchers often keep it aside because of its tenderness and flavor, with a marbling pattern resembling an oyster shell. When grilled, it delivers a surprisingly juicy bite comparable to premium cuts.
Secreto – Spain’s Butcher’s Secret
Secreto, meaning “secret” in Spanish, comes from the thin, marbled muscle hidden between the shoulder blade and loin of Iberian pigs. Although technically a pork cut, its culinary reputation places it alongside rare beef cuts. In Spain, secreto is highly sought after for its rich marbling and nutty flavor, especially when sourced from acorn-fed Ibérico pigs. Because of its limited yield sometimes just a strip per animal it remains a delicacy seldom exported in bulk.
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