When it comes to enjoying meat, many of us tend to stick to familiar cuts like steaks and chops. However, there’s a world of lesser-known cuts waiting to be discovered and savoured. These cuts may not be as widely recognised, but they offer unique flavours, textures and cooking possibilities that can elevate your culinary repertoire. 

Join us on a journey to explore some hidden gems and open your taste buds to a whole new world of meaty delights. No matter which cuts of meat you choose, though, make sure to get fresh meat delivered to your doorstep by a reputable online butcher service.

The Versatile Onglet (Hanger Steak)

Often called the ‘butcher’s secret,’ onglet is a tender and flavorful cut that boasts a rich, beefy taste. It is known for its coarse texture and robust flavour profile, making it ideal for marinating and grilling.

Succulent Flat Iron Steak

The flat iron steak, taken from the shoulder area of the cow, is incredibly tender and well-marbled. It offers a balance of juiciness and tenderness, making it perfect for grilling, pan-searing or even slow-cooking.

Tasty Skirt Steak

Skirt steak is a long, thin cut with a pronounced grain and intense beefy flavour. It’s best when marinated and cooked quickly over high heat. Skirt steak is a popular choice for fajitas and stir-fries.

Tender and Juicy Bavette (Flap Meat)

Also known as flap meat, bavette is a well-marbled and flavourful cut that is tender and juicy when cooked properly. It’s versatile and can be grilled, seared or even used in stews and stir-fries.

Delectable Feather Steak

Feather steak, also known as flat iron petite tender, is a tender and lean cut that offers a mild, beefy flavour. It’s best when cooked quickly over high heat or braised to achieve maximum tenderness.

Flavourful Top Sirloin Cap (Picanha)

Picanha, a popular cut in Brazilian cuisine, is the top sirloin cap. Known for its rich marbling and intense beef flavour, picanha is typically cooked on a rotisserie or grilled, producing succulent and flavourful results.

Rich and Gelatinous Beef Cheeks

Beef cheeks are a true delicacy, known for their rich, gelatinous texture and deep flavour. When slow-cooked, they become tender and melt-in-your-mouth delicious. Beef cheeks are perfect for stews, braises and hearty winter dishes.

Unctuous Oxtail Delight

Oxtail, as the name suggests, comes from the tail of the animal and is prized for its rich, gelatinous meat. It’s perfect for slow cooking, braising and creating hearty stews that are packed with flavour.

Tender Lamb Sweetbreads

Lamb sweetbreads are a delicacy that refers to the thymus gland and pancreas of young lambs. They have a delicate flavour and a creamy texture. Sweetbreads are often pan-fried or braised to achieve a crispy exterior and a tender interior.

Exquisite Veal Osso Buco

Osso buco is a traditional Italian dish made with cross-cut veal shanks. The meat is slow-cooked until tender and served with a rich sauce. It is a melt-in-your-mouth delicacy that’s perfect for special occasions.

Exploring lesser-known cuts of meat opens up a world of culinary possibilities. From the robust flavours of onglet and skirt steak to the tender delights of beef cheeks and oxtail, these cuts offer unique tastes and textures that can elevate your cooking. 

Don’t be afraid to venture beyond steaks and chops. Embrace these hidden gems and expand your meaty horizons. With a sense of adventure and a willingness to try new flavours, you’ll discover a whole new realm of deliciousness.

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