5 Beef Cuts You’ve Never Heard Of That Are Simply Delicious

When it comes to beef, most people are familiar with popular cuts like ribeye, sirloin, and filet mignon. These cuts have long been the stars of steakhouse menus and backyard barbecues. However, there’s a world of lesser-known beef cuts that are not only delicious but also offer unique flavors and textures. In this article, we’ll introduce you to five beef cuts you may have never heard of but are simply mouthwatering.

1. Picanha:
Picanha, also known as the “rump cap” or “top sirloin cap,” is a cherished cut in Brazil, where it’s often the centerpiece of churrasco (Brazilian barbecue). This triangular-shaped cut comes from the top of the sirloin and boasts a thick layer of fat, which renders during cooking, creating an incredibly juicy and flavorful steak. Picanha is typically seasoned with simple ingredients like coarse salt and garlic, then grilled to perfection. The result is a tender, succulent steak with a crispy, salty crust that will make your taste buds dance with delight.

2. Rib Cap:
The rib cap, sometimes called the “deckle” or “spinalis dorsi,” is a hidden gem found on the exterior of the ribeye steak. It’s the richly marbled, highly sought-after portion that wraps around the eye of the ribeye. As you can imagine, this means it’s incredibly tender and full of flavor. When cooked properly, the rib cap is a melt-in-your-mouth experience, offering a luxurious beefy taste with a perfect balance of fat and lean meat.

3. Beef Knuckle:
The beef knuckle, also known as the “top round,” is a lean and versatile cut that deserves more attention. While it may not have the marbling of a ribeye, it makes up for it with its leanness and tenderness when cooked correctly. This cut is excellent for roasting, slow cooking, or slicing thin for sandwiches like roast beef. Marinate it, roast it, and slice it thin for delicious sandwiches, or slow-cook it for a tender pot roast that will fill your kitchen with a delightful aroma.

4. Brisket:
While brisket is not entirely unheard of, it often takes a backseat to more popular cuts. However, true barbecue enthusiasts know that brisket is a star in its own right. This cut comes from the lower chest of the cow and is known for its tough meat fibers and layers of fat. When smoked low and slow, brisket transforms into a tender, smoky masterpiece with a rich, beefy flavor. It’s a staple in American barbecue culture, often served with a savory barbecue sauce and coleslaw.

5. Denver Steak:
The Denver steak is a relatively new discovery in the world of beef cuts, and it’s gaining popularity for its exceptional taste and tenderness. Located from the chuck section of the cow, the Denver steak offers a well-balanced combination of marbling and tenderness. It’s sometimes referred to as the “boneless chuck short rib” because it comes from the same region but is sliced into steaks. When seared to medium-rare, the Denver steak is incredibly juicy with a rich beef flavor and a satisfying chew.

6. Short Rib:

Short ribs, although not entirely obscure, are often overlooked in favor of more well-known cuts. These ribs come from the lower portion of the cow’s ribcage and are renowned for their rich marbling and deep, beefy flavor. When prepared properly, short ribs are incredibly tender and succulent. They are excellent for braising, slow-cooking, or grilling. Braised short ribs are a comfort food classic, cooked low and slow in a flavorful liquid until the meat becomes fall-off-the-bone tender. The result is a dish that’s both hearty and full of robust beefy goodness.

In conclusion, while the world of beef cuts is vast, there are some lesser-known gems that are simply delicious when prepared with care and attention. Whether you’re looking for a succulent Brazilian barbecue experience with picanha, a luxurious melt-in-your-mouth steak with rib cap, a lean and versatile option with beef knuckle, a smoky masterpiece with brisket, or a well-balanced, flavorful steak with Denver steak, these cuts are all worth exploring to elevate your beefy culinary adventures. So, don’t hesitate to ask your butcher for these hidden treasures and embark on a delicious journey beyond the usual cuts of beef.