THE NEW CUTS OF MEAT YOU MUST TRY
Give prime rib some needed competition
One thing our technologically enhanced modern world had produced is a foodie boom. One cannot scroll Instagram, Twitter or YouTube without images of meticulously plated, mouthwatering dishes encouraging food lovers to get out there and expand their culinary horizons. The younger generations were raised on the idea that trying new things brings flavor to life. Increasingly, chefs are responding to this trend by introducing new flavors and textures to their menus, hoping to draw the loyalty of adventurous foodies.
There is more than one way to introduce new flavors and textures to a menu, though, that goes beyond exotic spices, fruits and proteins. New cuts of beef, pork and other meats can effectively transform a dish, introducing an entirely new flavor profile while giving the diner a new textural experience. Some of these lesser-known cuts of meat are also more affordable, which is good for your bottom line. In times of supply chain issues and shortages, getting creative with local ingredients can satisfy your adventurous guests while keeping your business in the black.
Here are some interesting new cuts of meat to consider for your establishment:
PORK
SECRETO OR BRISKET
Location: Comes from the outside shoulder and runs into the densely marbled belly
Good for: Cooking on direct heat, grilling
NEW YORK CHOPS
Location: Loin, opposite of the tenderloin in porterhouse and T-bone chops, boneless
Good for: Grilling; looks like a New York strip steak
COUNTRY CHOPS AND COUNTRY-STYLE RIBS
Location: Chops from the blade end of the loin near the shoulder, bone-in and boneless
Good for: Cooking medium rare or medium on direct heat
SIRLOIN CHOPS
Location: Intersection of loin and fresh leg, bone-in and boneless
Good for: Cutlets, sautéed, or breaded and fried like schnitzel
BEEF
DENVER CUT, AKA ZABUTON
Location: Beef chuck, under blade, center-cut steak, dense marbling, tender
Good for: Steak entrées, fajitas, sandwiches
PETIT TENDER
Location: Beef chuck, shoulder tender
Good for: Slicing into medallions, serving as petit Chateaubriand
BONELESS COUNTRY-STYLE BEEF RIBS
Location: Beef chuck, chuck eye roll steak, boneless
Good for: Serving as a barbecue entrée, shredding
BASEBALL CUT
Location: Upper part of a top sirloin steak, round, lean
Good for: Entrées, plumps into a round shape when cooked
MERLOT CUT
Location: Medial beef round, outside round, heel
Good for: Grilling or pan-broiling to medium rare
Photography by Frank Lawlor