Bavette
Chuck Eye
Denver
Flat Iron
Hanger
Picanha (Sirloin Cap)
Ribeye Cap
Teres Major
Here’s my ranking (from favorite to least)
What’s yours and do you have any secret butcher’s cuts that are underrated and/or not as popular as the typical ribeye, NY strip, filet?
Ribeye Cap
Ribeye Cap
Ribeye Cap
Ribeye Cap
Ribeye Cap
Ribeye Cap
Ribeye Cap
Ribeye Cap
Ribeye Cap
I am, I suspect, a minority, in that I do not care for the ribeye cap / decal. I don’t care for the texture. It’s why I generally go for a NY strip over ribeye.
Hanger steak or bavette are fabulous if cooked properly.
If “ribeye cap” is the deckle, seems it’s the rare butcher that separates it from the eye, as we’ve never seen it at any meat counter – thus, Musso & Frank’s conditional menu offering.
As for chuck eye – again not that we’ve ever seen it at any meat counter, if it’s cut from next to the prescribed ribeye, by all means it heads our ranking as “Poor Man’s” ribeye. Guess you could DIY cut it if you know your chuck.
I get mine from here
Or here
Given a choice, though, it would be picanha every time. I really do not like ribeye.
We have traded at Snake River just for this cut.
