The Most Underrated Steak Cuts: Butcher’s Favorites Worth Discovering
When people talk about the best steaks, they usually mention ribeye, New York strip, or filet mignon. And yes, we love those cuts too. But if you’re anything like me or most of our team at Snake River Farms you’re probably always on the lookout for the next amazing cut, the kind of steak that surprises you with its flavor, texture, and value.
That’s exactly why we’re putting a spotlight on the most underrated steak cuts. These butcher’s cuts are often overlooked, but they deliver in every category: bold beefy flavor, beautiful marbling, and a lower price point. Whether you’re planning a weeknight dinner or your next backyard feast, these cuts deserve a permanent spot on your radar.
Shop Butcher’s Cuts from SRF:
Zabuton (Denver Steak) | Flat Iron Steak | Hanger Steak | Teres Major | Skirt Steak | Picanha | Bavette
Where Do Underrated Cuts Come From?
Most people know about the ribeye, tenderloin, and strip steak, those prized cuts from the loin and rib. But some of the most flavorful and overlooked steaks come from the chuck, plate, and sirloin. These areas are part of the cow’s eight primal cuts, which also include the brisket, round, flank, and shank. While the more popular steaks tend to come from the upper back, the so-called “butcher’s cuts” are tucked into areas that require a little more butchering finesse—and a little more cooking know-how. The reward? Incredible flavor, better value, and a steak that feels like your own best-kept secret.
What Makes a Steak Cut “Underrated”?
Let’s start with the basics. The most popular cuts: filet mignon, ribeye, and strip steak, come from the loin and rib sections of the cow. But the cow has eight primal cuts, and that leaves a lot of room for hidden gems.
Butcher’s cuts come from areas like the shoulder (chuck), plate, and sirloin. They were historically kept by butchers for their own meals because they knew exactly where the flavor was. Today, we’re seeing these steaks show up at trendy restaurants, in recipes from across the globe, and increasingly, on the tables of savvy home cooks.
7 Underrated Steak Cuts Worth Exploring
There’s a reason butchers used to keep these cuts for themselves; they’re flavorful, versatile, and full of character. Let’s dive into some of our favorite underrated steak cuts that might just steal the spotlight at your next meal.
1. Zabuton (Denver Steak)
Also known as Denver steak, the Zabuton comes from the chuck and is one of the most beautifully marbled cuts you’ll find. It's rich, buttery, and incredibly tender when prepared correctly.
Why we love it:
This steak is incredibly versatile; grill it, reverse sear it, or even try it in a Japanese-style shabu shabu. It's a standout for flavor and texture, especially when cooked to rare or medium-rare.
Try this: American Wagyu Zabuton Steak
Pair with: shishito salsa or your favorite rub.
"It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what we're used to in America. You can give me a pound of the best Wagyu from Japan, or a pound of this, and I'll choose Snake River Farms every time."
- Chef Wolfgang Puck, World-Renowned Restaurateur and Culinary Icon
Planning to reverse sear? Follow our step-by-step guide for perfect results.
2. Flat Iron Steak
The flat iron is a marvel of modern butchery—carved from the shoulder (or chuck), it's the second-most tender steak after the filet mignon. Juicy, rich, and full of beefy flavor, it handles marinades and high heat like a pro.
Why we love it:
Flat iron steak cooks quickly, making it perfect for busy weeknights or last-minute dinner guests. We love it pan-seared in a cast-iron skillet and served with creamy polenta and roasted tomatoes.
Try this: SRF Black Grade® Flat Iron
Prep tip: Let it marinate or apply a dry rub for at least 30 minutes before searing.
“We love the SRF's Flat Iron! Juicy and has so much flavor, we look forward to grilling the next one!”- Peggy R., Verified Buyer
Not sure how to season it just right? Watch our Flat Iron seasoning guide.
3. Hanger Steak
Known as the "butcher's steak," the hanger hangs near the diaphragm and was once the insider’s secret for top-tier flavor. It’s tender, intensely beefy, and responds beautifully to bold seasonings.
Why we love it:
It brings together the richness of a ribeye and the tenderness of a strip, all at a fraction of the cost. It’s a go-to for steak frites, homemade chimichurri, and carne asada.
Try this: American Wagyu Hanger Steak
Best cooking method: Sear over high heat and slice against the grain.
“Living in Texas I buy a lot of meat from a lot of different ranches and retailers. This was simply the best Hanger steak I’ve ever had. Unmatched in tenderness and flavor. I’ll definitely add this to my rotation.”
- Jake D., Verified Buyer
Want to nail the sear? Watch our quick Hanger Steak searing guide.
4. Skirt Steak
Thin, long, and loaded with flavor, skirt steak is a fajita favorite for good reason. It’s cut from the plate and features a coarse grain that soaks up marinades like a sponge.
Why we love it:
Skirt steak is quick-cooking, full of juicy richness, and ideal for tacos, stir-fries, or anything that benefits from bite-sized pieces.
Try this: SRF Black Grade® Skirt Steak
Grill tip: Cook hot and fast, then rest and slice thinly across the grain.
“SRF Wagyu Skirt steaks have yet to disappoint. Tender, well marbled and insanely flavorful.”
- Tirsdo F., Verified Buyer
Get the ideal cut every time. Watch how to slice Skirt Steak properly.
5. Bavette Steak
Bavette means “bib” in French and refers to this steak’s wide, flat shape. It's often mistaken for flank but offers more marbling and a bolder flavor.
Why we love it:
Bavette is a favorite among chefs for its ability to deliver on both flavor and presentation. Sear it hard for crispy edges, then slice and serve with compound butter or chimichurri.
Try this: SRF Bavette Steak
Pair with: crispy potatoes and a bold red wine.
“Introduced to this delectable cut of meat by a buddy of mine and became an instant fan. The Marbling, texture, and taste have made this one of my go to cuts. Thank you for having this available.”
- Gabriel C., Verified Buyer
Watch how to slice Bavette steak for maximum tenderness and presentation.
6. Teres Major
Sometimes called the "shoulder tender," teres major comes from the chuck and looks like a mini tenderloin. It’s lean, tender, and cooks beautifully as a whole steak or cut into medallions.
Why we love it: It’s a hidden gem that offers filet-like texture with a slightly beefier taste. Great for grilling or pan-searing whole and slicing to serve.
Try this: SRF Black Grade® Teres Major
Flavor boost: Season simply with kosher salt and fresh cracked pepper.
“The Teres Major is a wonderful piece of meat; mouthwatering and tender.”
- Dawn S., Verified Buyer
Learn how to slice a Teres Major for the best texture and flavor. Watch the slicing video here.
7. Picanha (Coulotte)
The star of Brazilian steakhouses, picanha is a triangular cut taken from the sirloin cap. It’s juicy, full-bodied, and traditionally grilled on skewers over an open flame.
Why we love it: It’s ultra-beefy and served best with chimichurri or a dry rub. We love slicing this one into steaks or grilling whole for a dramatic dinner centerpiece.
Try this: SRF Black Grade® Picanha
Serve with: grilled vegetables and crusty bread for a steakhouse-style feast.
“If you haven’t had it you are missing out on one of the best bites of steak.”
- Bryan Weeck @saucybeardbbq
Want to see the perfect way to carve this cut? Watch out step-by-step guide on how to slice Picanha.
Butcher’s Tips for Cooking Underrated Steaks
Even the best cut can fall flat without the right prep. Here are a few expert techniques to help you make the most of these flavorful steaks.
Go Medium-Rare
Underrated steak cuts shine at medium-rare (120°F internal temp). Overcooking can toughen the muscle fibers and mute the richness.
Sear with High Heat
Start with a hot grill or skillet to build a deep, caramelized crust. This quick sear helps lock in flavor and texture.
Slice Against the Grain
These cuts often have a pronounced grain—cutting against it shortens the muscle fibers and results in a more tender bite.
3 Flavorful Marinades & Rubs to Try
Seasoning is everything. These quick, bold marinades and rubs are ideal for any of the underrated cuts above. Whether you prefer a dry rub or juicy marinade, these are our go-to recipes.
Pro tip: Stock your spice rack with our full lineup of seasonings and salts; including bold dry rubs and Jacobsen kosher salt, perfect for bringing out the best in any cut.
1. Korean BBQ Steak Marinade
This savory-sweet marinade is packed with umami flavor and finishes with a glossy glaze. Ideal for Zabuton, bavette, or flat iron.
INGREDIENTS
- 3 tablespoons soy sauce
- 1½ tablespoons sugar
- 1 tablespoon honey or rice syrup
- 2 tablespoons scallions, finely chopped
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, pureed
- 1 tablespoon sesame seeds
- Small pinch of ground black pepper
- 1½ tablespoons sesame oil
- 2 tablespoons pear or apple juice
INSTRUCTIONS
- Whisk all ingredients until sugar dissolves.
- Add steak and marinade to a sealed bag.
- Refrigerate for 20–30 minutes.
- Cook using your favorite method and garnish with scallions.
2. Carne Asada Dry Rub
This five-ingredient rub brings bold, smoky flavor to skirt, flank, or hanger steak.
INGREDIENTS
- ½ cup onion powder
- ½ cup garlic powder
- ⅛ cup ground cumin
- ⅛ cup cayenne powder
- ⅛ cup brown sugar
INSTRUCTIONS
- Mix all ingredients thoroughly.
- Generously coat steak and let sit at least 8 hours.
- Salt steak just before cooking.
- Grill or sear to medium-rare and slice thinly.
3. Simple Steak Marinade
Clean, aromatic, and easy to whip up—this is our go-to for teres major or picanha.
INGREDIENTS
- ½ cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tablespoon fresh rosemary (or ½ tbsp dry)
- 3 tablespoons fresh lemon juice
- 1½ tablespoons kosher salt
- 2 teaspoons black pepper
INSTRUCTIONS
- Combine all ingredients in a bowl.
- Marinate steaks in a plastic bag or container for 30 minutes to 12 hours.
- Grill, pan-sear, or sous vide to your preferred temp.
The American Wagyu Difference
When you choose Snake River Farms, you’re not just getting underrated steak cuts—you’re getting the finest American Wagyu beef available. Every cut we offer is carefully selected for quality, marbling, and flavor.
So go ahead, skip the usual. Try something new, surprise your guests, and cook with confidence.
Shop our full collection of underrated steak cuts today: Explore Butcher’s Cuts.
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