Large supermarket chains typically stock up on a slew of familiar beef cuts for customers to purchase—you may know them by name as tenderloins, sirloins, chuck, rib-eye, T-bone, etc. However, when you are on the hunt for a good cut of meat to cook up for dinner, have you ever thought about selecting alternative cuts?

Many well-known beef cuts are, frankly, overrated and do not offer a consumer maximum cooking versatility. An innumerable number of beef cuts exist, ones that butcher shops tend to offer that can taste better and cost less. For meat with superior value, first-rate flavor, and delectable tenderness, here are lesser-known beef cuts you should try.

Tri-Tip

Tri stands for triangular, which is a cut of beef that is large, super tender, and found at the bottom of a steer. Despite its underwhelming name, tri-tip is a lean beef cut with overwhelming value. Popular out West, many chefs exclaim that this cut is the least expensive, best-tasting beef on the American market. With a boomerang shape, you’re sure to come back to this cut again and again for your cooking needs. Perfect for cutting up and grilling, tri-tip can let a consumer explore intense or foreign flavors without outshining the juicy, traditional beef flavor.

Teres Major

While Teres Major sounds like a name of a constellation, it’s actually one of the best lesser-known beef cuts you should try on Earth. This shoulder cut is forthrightly tender, mild, and lean. Originating from the chuck, this muscle cut is often neglected as scraps and thrown directly into a stew or ground up. As it’s still relatively rare, it’s a good alternative for rich flavor if you happen to comes across it. For those who enjoy beef tenderloin, this faux filet is just as exceptionally soft, making it an ideal cut for grilling, roasting, or pan-frying.

Hanger Steak

A “hanger” steak is from the lower belly of the steer that quite literally hangs closest to the ground. Traditionally known as a butcher’s choice cut—which they tend to keep for themselves—chefs alike also believe it’s an underrated rival to the most recognizable steak cuts. Since this cut of meat hangs close to the organs and blood flow, its flavor is savory and its texture is strong and chewy. Even the most insouciant of eaters will enjoy the most tender underdog cut on the market.

Flat Iron

This thick and rectangular steak cut is rightly nicknamed after its apparent shape. Despite its distinct look, this shoulder portion from the chuck is nicely marbled for remarkable taste and texture. Flat iron steaks or kebabs are suitable for speedy grilling, simple to cook up, and pair well with a spicy sauce to revel in its delightful flavor.

The above myriad of cuts is certainly not a list going to be found at your local grocery store. Butcher shops aside, you can also find gourmet beef online in a variety of specialty cuts. Here at Lone Mountain Wagyu, we sell full-blood Wagyu beef as a feast for your senses. Check out our collection of products today to be shipped directly to your front door.