Tag Archives: strip steak

Substantial salads: Meaty salads to keep you nourished

September 12, 2018Outside the Boxasian, beef salad, beef salads, blue cheese, buttermilk dressing, caesar salad, california, cherry tomatoes, chicken salad, chicken salads, chopped salad, chopped salads, cobb salad, feta cheese, flank steak, flank steak salad, fresh spinach, goat cheese, greek, green bean, green beans, grilled chicken, grilled chicken salad, grilled steak, hearty salad, hearty salads, lettuce salad, lettuce salads, main dish salads, main-dish salad, make ahead, mango salad, meat lover, meat lovers, noodle salad, noodle salads, olive oil, pasta salad, pasta salads, pork tenderloin, red onion, red onions, romaine lettuce, romaine salad, salad dressing, salad dressings, salad recipe, salad recipes, southern, southwestern, soy sauce, steak salad, steak salads, strip steak, strip steaks, thaiDennis Keohane

When you think of meaty, hearty, satisfying meals, salads may not be the first thing that comes to mind. But salads, with their plentiful varieties, are a brilliant way to get in a balanced, nourishing meal.

Whether it’s a meat-packed salad complemented by fruits and veggies — like this tarragon and 3 apple chicken salad—or it’s a mound of grilled steak served atop a bed of lettuce and other veggies, salads pack in nutrients without compromising flavor.

You’re not limited to lettuce, either. Try cold noodle salads or veggie varietal salads. Whatever kind of meaty salads you’re craving, this list of salad recipes delivers substantial, vibrant, and healthy meals.

Tarragon and 3 Apple Chicken Salad

Need an easy, delicious, and nutritious salad that will fuel you till dinner? Try this tarragon and 3 apple chicken salad, rife with zingy flavors from tarragon, white wine (preferably one with stone fruit notes), garlic, Dijon mustard, and more.

The salad itself boasts a crisp variety of apples, including Granny Smith, Gala, and Honeycrisp. Celery and pistachios add even more crunch. At the center of it all is ultra-tender, ultra-juicy grilled chicken breast cubes.

Spring Pea Chicken Salad

This spring pea chicken salad is the epitome of spring, thanks to the abundance of seasonal produce and deliciously refreshing poached chicken breast. Enjoy fresh peas, sugar snap peas, pea shoots, dried apricots, and almonds for a delicious textural meld.

The chicken is poached in a white wine, thyme, and butter mixture, making for fork-tender, refreshing meat. The salad dressing is impressive in and of itself, with white balsamic vinegar, shallots, thyme, avocado oil, dried apricots, salt, and pepper. For even more flavor, make the dressing one day in advance and dress the chicken in the vinaigrette before serving.

Grilled Greek Marinated Chicken Breast with Peach and Endive Salad

Here’s a hearty salad that you can throw together in 30 minutes. While simple, this grilled Greek marinated chicken breast with peach and endive salad does not compromise on flavor. Marinated in a zingy Greek vinaigrette (we like the one created by Primal Kitchen), the chicken is grilled for a few minutes for the perfect char then finished off in the oven. An abundance of produce joins this grilled chicken salad, including peaches, avocado, endive, red onion, scallions, and corn. Throw in some feta cheese for even more zest, and you’re in for a nourishing, complete, and healthy meal.

Lemon Turmeric Marinated Flank Steak with Lentil and Beet Salad

This lemon turmeric marinated flank steak with lentil and beet salad couldn’t be easier to throw together. Perfectly cooked flank steak, which cooks up in minutes, and a salad of pre-cooked lentils, pre-cooked beets, and curry-seasoned and roasted cauliflower, are all dressed in lemon turmeric vinaigrette. This salad is a bevy of textures and flavors and makes for an ideal, speedy weeknight dinner or a make-ahead meal.

Seared Flat Iron Steak with Roasted Veggie Salad

If you’re craving all the trappings of a salad but prefer something warm, this seared flat iron steak with roasted veggie salad delivers. Flat iron steaks are seared and basted in butter then transferred to the oven to finish up for a few minutes. Then, turn up your oven and toss in a mélange of cauliflower, butternut squash, and Portobello mushrooms. Once those are thoroughly roasted, serve everything on a bed of greens with some crisp bacon and pomegranate arils. Toss in a salad dressing of orange juice, balsamic vinegar, whole grain mustard, shallots, orange zest, garlic, and olive oil. You’re good to go.

Thai Almond Soba Noodle Salad

Asian noodle salads make for a cool, creamy and refreshing meal any time of the day, and this Thai almond soba noodle salad is no exception. While it requires a bit of prep time, it cooks up incredibly fast.

Hearty flank steak gets the umami treatment with a marinade of fresh ginger, Tamari, mirin, garlic, fish sauce, and sambal chili paste. Seared quickly in a cast iron skillet then finished in the oven in minutes, it’s ultra-tender and flavorful. Cooked soba noodles are tossed with broccoli, red pepper, sugar snap peas, carrots, and toasted almond slices. An insanely flavor-packed Thai almond sauce finishes the dish off, complete with sesame oil, garlic, ginger, green curry paste, lime juice, tamari, honey, sambal chili paste, fish sauce, almond butter, coconut milk, salt, and cilantro.

Greek Salad with Primal Kitchen Greek Vinaigrette Chicken Skewers

This simple Greek salad with Primal Kitchen Greek Vinaigrette chicken skewers takes minutes to throw together. Simply marinate chicken beforehand in Greek vinaigrette, then grill it on skewers for 10 to 14 minutes. Toss together romaine lettuce, artichoke hearts, cherry tomatoes, English cucumber, Kalamata olives, and red onion. Throw in some more of the Greek salad dressing, and you’ve got a light but filling grilled chicken salad full of tangy and satisfying flavors.

Pork, Tomato, and Mango Salad

Sick of just having chicken or steak on your salad? Pork tenderloins, ever-admired for their versatility, make a great stand-in here. For this pork, tomato, and mango salad, grill pork tenderloin and corn on the cob for perfect charred flavor, then toss the pair on top of a salad of romaine lettuce, mango, tomato, cucumber, and red onion. Dress the whole thing in a simple balsamic vinaigrette, and you’re in for a tangy, sweet and savory meal.

Southwestern Steak Salad with Jalapeno Ranch Dressing

Need a steak salad with Southwestern flair? Try this Southwestern steak salad with jalapeno ranch salad dressing, chock full of big, bold flavors. With taco-seasoned, grilled top sirloin steak and a diverse veggie and bean selection, this romaine salad is hearty and satisfying. Enjoy the combination of Roma tomatoes, corn, avocado, red onion, black beans, and of course, romaine lettuce. Throw in a homemade spicy jalapeno ranch dressing, and you’re in for a treat.

NY strip steak – An iconic steak in New York and beyond for good reason

August 9, 2018Uncategorizedamerican, best steak, best steaks, black pepper, cast iron skillet, compound butter, good steak, grass-fed, grassfed, hot skillet, kansas city strip steak, kosher salt, n.y. strip steak, n.y. strip steaks, New York strip, new york strip steak, new york strip steaks, new york strips, ny strip, NY strip steak, ny strip steaks, ny strips, olive oil, pan seared, perfect new york strip steak, perfect steak, porterhouse steak, porterhouse steaks, rib eye, rib eye steak, rib eye steaks, rib-eyes, ribeye, ribeye steak, ribeyes, room temperature, sea salt, short loin, steak dinner, steak lover, steak lovers, steak recipe, steak recipes, steaklover, strip loin steak, strip loin steaks, strip steak, strip steaks, striploin steak, striploin steaks, stripsteak, strip_steak, t bone, t-bonesDennis Keohane

You can find it featured on the menu of most reputable steakhouses, and although it goes by various names, when one thinks of a perfectly sized, tender, and flavorful cut of beef, likely, they are imagining a New York strip steak.

The strip steak comes from the topmost section of the sirloin, a little-used area of muscle, the longissimus, that is commonly referred to as the strip loin or top loin. The strip steak is sometimes prepared with a bone attached; quite often, you can find the strip is part of a T-bone steak or Porterhouse steak when part of a larger bone-in cut that also includes tenderloin steak — by itself, filet mignon.

Delmonico steak, Kansas City strip steak, or NY strip steak?

As a standalone steak, it is most commonly referred to as the New York strip steak, but it can also be called the New York sirloin steak, the Kansas City steak (with bone-in) or Kansas City strip steak, contré filet, strip loin steak, hotel steak, ambassador steak, club sirloin steak, or in some parts of the world, simply sirloin steak. Also, the New York strip can be — or has been known — as the Delmonico steak.

The connection to Delmonico’s, the famous New York steakhouse and restaurant first opened in Lower Manhatten in the 1820’s, is likely how the cut earned its most famous moniker, the New York strip steak. However, it is unclear if a Delmonico steak, or the original Delmonico steak, is, or ever was a strip steak from the top loin or a ribeye steak. The reason for the confusion is likely due to steakhouses across the country seeking to mimic Delmonico’s famous steaks, but using an array of different — yet similarly tender and thick — cuts. Those who have investigated the Delmonico and New York strip steak connection, refer to the cut also being called a club steak, a reference to the restaurant’s early days as one of the first American dining clubs.

However convoluted the naming history of the cut may be, one thing isn’t up for debate: New York strip steaks take relatively little preparation and can be cooked to a melt-in-your-mouth level of deliciously quite easily.

The perfect NY strip steak

Whether pan seared — or reverse seared — grilling on a charcoal or gas grill, or cooking by some other method, all a New York strip steak really needs is a coating of crushed black pepper and kosher salt or sea salt and some compound butter. Just a few ingredients, a few minutes of cooking time, and you can get the perfect steak for any steak lover. The easy prep is one of the reasons it pops up on restaurant menus so often.

According to ButcherBox Head Chef Yankel Polak, the lack of too much visible fat also makes New York strip steak a steakhouse favorite.

“There is a breed of steak lover out there who likes things a bit leaner,” Chef Yankel explains. “I used to see them in restaurants all the time; they would order a big ol’ ribeye and leave all that amazing fat sitting on the plate. It inspired me to offer a NY strip steak as the lean alternative.”

“When butchered properly, it has only a thin strip of fat running down one side — and besides its natural marbling — the strip steak presents itself as the less fatty menu option,” continues Chef Yankel.

And, there is a business reason as well: According to Chef Yankel, a NY strip steak is a high-value item for a restaurant because there is nearly no waste. “It dry ages well, cooks quickly, and requires almost no skill to do it perfectly and deliciously.”

“Personally I like slow smoking them at 225°F until they are rare, resting them for a bit, and then finishing them over a raging fire for the ultimate crust,” he added.

The cut does also benefit from a bit of marinating if you want to marry a grass-fed, grass-finished New York strip steak to other flavors you may be preparing. Below are two of Chef Yankel’s favorite methods for marinating and cooking the perfect New York strip steak.

NY Strip Steak with Chef Yankel’s Zesty Marinade Recipe

Ingredients:

2 ButcherBox NY Strip Steaks
3 limes, zest and juice
1 bunch fresh cilantro chopped
1 head of garlic, peeled and minced
1 Tbsp crushed black pepper
¼ c olive oil

Directions:

1. Combine all ingredients for marinade in small bowl. Mix well and coat steaks thoroughly.

2. Allow steaks to marinate refrigerated at least one hour, then bring steaks to room temp before cooking.

3. Grill steaks over charcoal or open flame for 4 to 6 min per side, or until internal temperature reads 120°F. Rest steak 8 min before serving.

Chef Yankel’s 5-minute NY Strip Steak Marinade Recipe

Ingredients:

2 ButcherBox NY Strip Steaks

Marinade/Dressing:

¼ c balsamic vinegar (the higher-quality, the better!)
½ c extra virgin olive oil
2 Tbsp Italian seasoning
½ tsp chili flakes
1 Tbsp garlic, minced
1 tsp lemon zest
1 tsp kosher salt
1 tsp black pepper

Directions

1. Preheat oven to 400°F.

2. Bring steaks to room temperature and season with salt and pepper.

3. Mix all marinade ingredients. Pour ¼ c over steaks and let them sit at room temp for 5 min.

4. Preheat cast-iron skillet. Once skillet is hot, sear steaks on both sides for 2-3 min per side or until a nice crust forms.

5. Place pan in oven for 5 more min, or until thermometer inserted in thickest part of steak reads 120°F.

6. Let steaks rest for at least 8 min before slicing. Serve alongside salad and enjoy!

The ultimate guide to steak

August 8, 2018Uncategorizedamerican, americans, beef tenderloin, blue cheese, cooked steak, dry rub, filet mignon, filet mignons, flank steak, flank steaks, flat iron steak, flat iron steaks, garlic butter, high heat, new york, newyork, rib eye, rib eye steak, rib eye steaks, rib-eyes, ribeye, ribeye steak, ribeye steaks, ribeyes, significant marbling, skirt steak, steak bites, strip steak, strip steaks, t bone, t-bones, tri tipDennis Keohane

Meaty, beefy, juicy — steak is an American classic.

With so many varieties and cuts of steak, though, it can be hard to know what sets each cut apart. What’s the difference between top sirloin steak, for example, and NY strip steak? Why are ribeyes and porterhouses so widely regarded in the culinary world? What’s the difference between skirt steak and flank steak, and how do you slice those thinner cuts?

This guide demystifies the world of steak and gives you the knowledge and tools to expertly prepare any kind of steak at home. From Philly cheese steaks whipped up with shaved steak to a decadent sauce-doused filet mignon, you’ll know exactly what you’re doing when preparing either.

ButcherBox members receive many of these steaks in their monthly box. If you would like to sign up to get grass-fed, grass-finished beef delivered to your door, click here.

Top Sirloin Steak

Cut close to the round primal section of the cow, top sirloin steak is incredibly versatile. It’s rich like a roast but shares the texture and mouthfeel of a steak. You can grill it up to be served on its own or cube it and add it to stews and soups. It’s an economical cut of steak, making it great for everyday meals. Give this jerk-rubbed top sirloin with mofongo a try for a hearty, spicy meal.

Steak Tips

Incredibly tender, premium steak tips can be cut from tri-tip, coulotte, and sirloin. More pedestrian cuts come from various muscles but need a bit more help to be made into tender and juicy meals. They’re robust and meaty, and, at roughly one-inch a square, they make for some delicious hunks of meat. Try these braised in a soup or stew, or as full-flavored kebabs like this Dijon garlic smoked sirloin kebab dish.

Skirt, Bavette, and Flank Steak

Both skirt steak and flank steak are long, flat, and flavorful, while bavette steak is finely textured and flat. True bavette steak is hard meat cut to find in the U.S., despite its popularity across the pond. Flank steak is taken from the flank primal and is generally cut whole, and not divided into smaller portions. Skirt steak packs an even beefier flavor than flank steak, due to its connective tissue and fat content. Skirt steak is the default choice for fajitas, while flank steak responds well to marinating and grilling. Make sure to slice both thinly against the grain. For a good flank steak recipe, give this cilantro lime hickory grilled flank steak a try.

Shaved Steak

Looking to whip up a Philly cheese steak or a stir fry? Shaved steak is the ideal cut. Trimmed from the rib section, shaved steak is tender and full-flavored. It’s quick on the stove due to its thinness and pairs well with robust marinades.

New York Strip Steak

A favorite of steakhouses the world over, the New York strip steak can be cut thin or thick. It’s well-marbled and extremely tender, as it’s cut from the short loin, a rarely used muscle on the cow. The strip steak is a cut of beef that requires little more than a simple seasoning and a solid technique. Grill it, pan-sear it, or roast it—whatever you do, use lots of butter or even garlic butter. Enjoy this coffee-rubbed New York strip steak with berry sauce and parsnip mash for a well-rounded meal.

Ribeye Steak

The ribeye is a ButcherBox member favorite. Cut from the center of the rib section, it is smooth, rich, super beefy, and has significant marbling. Ribeyes respond well to an open flame due to their healthy fat content. Char them lightly and cook them until medium-rare. Here is a simple, sultry pan-seared ribeye recipe.

Ranch Steak

Ranch steaks are very lean—they’re trimmed of virtually all fat and cut from the shoulder muscle. They possess a distinct earthy flavor, in case you needed a reminder that they are indeed grass-fed. Due to the lack of fat, this steak can become tough if overcooked, so it’s best to aim for medium-rare. If you’re in the mood for something different, enjoy the caramelized and salty flavor of these honey and sea salt ranch steaks with rainbow carrots.

Denver Steak

While the term Denver steak has only been applied to this cut in recent years, a similar steak is called the zabuton by the Japanese due to its similarity to a plush seating cushion. It’s extraordinarily marbled and tender, coming from the same muscle section as the ribeye. It responds well to Asian flavors, like in this miso Denver steak recipe.

Filet Mignon

Famously fancy, filet mignon is a buttery, tender cut of beef. They come from the center of the tenderloin and are silky smooth in texture and mild in flavor. Grass-fed cattle are unique in that they produce filets with rich marbling and depth. Given their mild flavor, filet mignons hold up to decadent sauces like cream sauces or balsamic glazes. Date night? Here is the perfect filet mignon meal for two.

Flat Iron Steak

Flat iron steak comes from an area of the cow that is notorious for its tough, sinewy texture. However, researchers discovered a way to access the most tender section for a lean steak with rich marbling. Cut from the shoulder, it’s got a deep, meaty flavor and cooks up quick. Try it with a full-bodied sauce like a red wine glaze. Here’s a tasty pepper crusted flat iron with root vegetable mash.

Porterhouse

The king of T-bones, a porterhouse is actually two steaks in one, consisting of a large NY strip on one side, and a filet mignon on the other. Fun fact: The tenderloin portion must be at least 1 ¼ inches thick to earn its namesake. Given its thickness, a porterhouse should be seasoned liberally, producing a thick crust of kosher salt and fresh ground pepper. Here’s a recipe for the perfect porterhouse steak with herb butter.

Make a great chicken, pork, or grass-fed steak marinade for a mouthwatering meal

May 1, 2018Uncategorizedadvice, balsamic vinegar, best steak marinade, black pepper, brown sugar, Chef Yankel, chicken, cook, cooking secrets, delicious steak, dijon mustard, flank steak, fresh lemon juice, freshly ground, garlic powder, good marinade, good steak, grilled steak, grilling steaks, healthy eating, juicy steak, lemon juice, Marinade, Marinate, marinate steak, Marinating, minced garlic, new york, olive oil, Pork, ribeye steaks, room temperature, rosemary, soy sauce, steak, steak marinade, steak marinade recipe, strip steak, tender steaks, tougher cuts, worcestershire sauceDennis Keohane

Quality chicken, pork, and beef can often be thrown directly on the grill without any seasoning — or with just a pinch of kosher salt and freshly-ground black pepper — and taste amazing. But, an excellent homemade steak marinade — for instance — can take your meat to the next level.

Many steaks can be immensely improved with a little kitchen creativity and some minced garlic or soy sauce. This is especially true of skirt steak, flank steak, and similar tougher cuts with lots of connective tissues.

But if you really want to pack flavor into a grass-fed, grass-finished steak or some pasture-raised, heritage-breed pork or free-range chicken, a little knowledge of how marinades work and which flavor combinations are best can make a standard weeknight meal into a savory, memorable culinary experience.

Is it necessary to marinate steak, pork, or chicken?

Why marinate, you ask? Marinating before grilling is an excellent way to add additional flavors and to get more tender meat.

Marinades work well because of the natural attributes of beef, chicken, and pork, according to Head ButcherBox Chef Yankel Polak. “The longer you leave a protein in a marinade the more flavor it should absorb,” he explains, “and, what’s more, marinating will tenderize a tougher cut of meat.”

The problem is that, in reality, most marinades only penetrate about 2 millimeters deep. “And, get this,” Chef Yankel says, “it all happens in the first few seconds.”

So, while many people think that marinating meat for extended periods of time, or even overnight, is the key to having meat with fantastic flavor, that’s not actually the case. “While there is nothing wrong with preparing your ingredients the day before, remember that a good marinade only needs minimal contact with your protein to do everything it’s supposed to do,” according to Chef Yankel.

A good marinade enhances flavors

While there are many options for chicken or steak marinades, you can pull right off the shelf of your grocery store to have a pretty good meal, making your own marinades is healthier and leads to more flavorful pork chops or a nice juicy steak.

If you can, try to keep the marinades as natural as possible. It would be foolish to take a nice cut of grass-fed steak or heritage-breed pork and then douse it with some combination of corn syrup and lab-made additives.

Keep in mind that different cuts and types of meat have different flavor profiles. Some flavors will work best with, say, a flank steak more so than a ribeye, and vice versa.

“Think about the item you are cooking, whether that’s chicken, beef, or pork, and use ingredients in your marinade that will complement the flavor,” Chef Yankel says.

Flavor profiles for each type of meat

According to our chef, the best complementary flavor profiles are citrus for chicken, sweet flavors for pork, and marinades that are rich and savory for beef, especially grilled steaks.

This is why lime and lemon juices go great with other spices in chicken marinades; pineapple, brown sugar, and maple are great to have in pork marinades; and balsamic vinegar, minced garlic, and mushroom flavors work well as steak marinades.

“While they don’t alter the internal structure of the meat,” Chef Yankel adds, “acidic elements in marinades will certainly give you that extra punch of flavor — the ‘wow’ factor that accompanies that first bite.”

Some flavors that can’t be made from scratch — unless you have time to ferment malt vinegar, molasses, anchovies, and tamarind extract for 18 months. So it is okay to mix some natural ingredients like rosemary or fresh lemon juice with a good soy sauce or Worcestershire sauce.

Using a homemade marinade on your grass-fed steak can change a mundane meal into something otherworldly. Experiment and you might discover unexpected flavor combinations that work wonders for your palate.

And, to save you some precious time, now you also know that you don’t even have to marinate for too long to get those flavorful benefits.

Watch Chef Yankel break down his favorite marinades for chicken, pork, and beef here. In the video below check out an easy steak marinade — that has very little prep time —featuring garlic, cilantro, lime zest and olive oil. According to Yankel, that’s all you need for a delicious steak every time.

Also, here is Chef Yankel’s favorite one-hour steak marinade recipe for grilling New York strip steaks:

3 limes, both zest and juice
1 bunch fresh cilantro, chopped
1 head of minced garlic
1 tablespoon black pepper
1/4 cup olive oil
1/4 cup parsley, chopped
1/4 cup chives, chopped
4 tablespoons tarragon, chopped
4 tablespoons dill, chopped
2 tablespoons whole grain mustard
1 tablespoon dijon mustard
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon coarse kosher salt
1 tablespoon fresh ground black pepper

Combine all marinade ingredients in small bowl. Mix well and coat steaks thoroughly.
Allow steaks to marinate in a refrigerator at least one hour, then bring steaks to room temperature before cooking.
Grill the strip steaks over charcoal or an open flame for 4 to 6 minutes per side, or until internal temperature reads 120°F. Rest steak 8 minutes before serving.

You can find more recipes here. Happy eating!

For grilling season — the best beef cuts from the chuck

April 11, 2018Uncategorizedbeef cuts, ButcherBox recipes, Chef Yankel, chuck, chuck roast, connective tissue, cooking methods, denver, different cuts, filet mignon, flank steak, flat iron, flat iron steak, ground beef, loin, porterhouse steaks, pot roast, primal cuts, ribeye, ribeye steak, short ribs, shoulder blade, sirloin tip, skirt steak, slow cooking, steak recipes, stew meat, strip steak, t bone, t-bone steak, tender cut, tenderloin steak, tough cuts, tri tipDennis Keohane

Winter is slowly receding here in the Northeast, and it seems as if we’ve — finally — come to the end of a period of strange, colder-than-usual weather across the country. The Masters Tournament has come and gone. The selection of foods at farmers markets is more robust. Scarves, beanies, and mittens will soon be packed away.

And, most importantly, grills will reappear. They will be cleaned, repaired, and lit once more as we undertake that yearly rite of spring — cooking outside.

In our opinion, there is nothing that compares to the experience of throwing a scrumptious hunk of grass-fed beef over some hot charcoals or onto a red-hot grill.

But which beef cuts are best for cooking out? One section of the cow that has long been overlooked is the chuck, especially compared to the filet mignons, ribeyes, strip steaks, t-bone steaks, and tri-tips that come from the middle areas that make up the rib, loin, tenderloin, and sirloin primal cuts.

As our ButcherBox Head Chef Yankel Polak says, “The chuck is a goldmine of great cuts.”

Some of the best cuts of beef to cook outdoors come from the chuck; also, some of our favorite steaks and roasts, in general, are chuck beef cuts.

You already know chuck beef

The “chuck” primal section produces the vast amount of meat that is used from a cow. Most of the meat from this area — the front section from the shoulder blade and down to the leg muscles — lacks fat and has a ton of connective tissue. Therefore, it can result in tough cuts of meat if cooked incorrectly.

Most parts of the chuck close to the ribs are used for various roasts.

Beef chuck roast, for example, is ideal for braising and slow cooking. Other common roast beef cuts from the chuck include pot roast and bone-in chuck roast, also known as the 7 bone chuck roast. These roast sections are fantastic when quickly seared and then put in a slow cooker for a few hours, especially with some complementary seasonings and spices.

These cuts are large and used for braising mainly because it is easy to cut sizeable hunks of beef out of the chuck section, but also because the connective tissue caused by the overuse of the muscles don’t make them as tender and marbled as sirloin steaks and tenderloin steaks.

However, many of the standard — sometimes vaguely labeled — steaks you can get at the supermarket are likely to be steaks cut from the chuck. Like flank steaks or skirt steaks, chuck is also often used as stew meat, kabobs, and sandwich steaks, and as an alternative to more expensive cuts like sirloin tips, tip roast, and ribeye.

You likely cook chuck meat on your grill quite often without realizing it: Chuck meat is one of the primary sources that butchers use to make ground beef. So if you are cooking cheeseburgers for the family this weekend, there is a good chance you’ve got some ground chuck in the burger mix.

New beef cuts from the chuck primal

Because chuck beef has primarily been used for braising roast cuts, cheaper cuts of steak, and ground beef in the past, some steak lovers believe that you can’t find quality steaks in this front section of the cow.

However, over the past few decades, the beef industry has innovated and uncovered tasty, tender steaks in the chuck section that were previously unknown, difficult to access, or more prevalently used in unique ways in other cultures.

For instance, as part of the Beef Checkoff Program, meat science researchers at the University of Florida and the University of Nebraska identified new and potentially more affordable tender cuts of meat. The project led to the discovery of little-used or unknown cuts, like the Denver steak.

The Denver steak — which does not officially have anything to do with the Mile High City — comes from the chuck flap, an area of the chuck under blade that is full of tough, connective tissue. This steak is delicious as long as it is cooked correctly and, as we’ve said again and again with these types of cuts, must be cut against the grain once cooked.

The beef industry research project also led to the discovery of the flat iron steak, which is a challenging cut to find from the top section of the chuck shoulder. Flat iron steak is a perfect grilling steak; it is tender and tasty when cooked on an open fire. However, it can easily become tough if overcooked. Similar to many other cuts with lots of connective tissue — like the Denver steak — it should also be sliced against the grain.

The Denver steak and flat iron steak aren’t the only great grilling cuts that come from the chuck. Additionally, the chuck eye steak comes from an area of the chuck that is part of the longissimus dorsi muscle, the same place where the ribeye steak is derived. There is some confusion about whether or not a chuck eye is also a Delmonico steak, but that is a subject for another day.

The most delicious of all the chuck cuts might be a surprise

Although it sounds like it should come entirely from the ribs primal, the best short ribs come from the chuck. The first few ribs of a cow — usually the second through fifth ribs — are where the serratus ventralis muscle is thickest. This area is in the chuck primal section. The meat in this section is often tough, which is why short ribs are best cooked over a long period of time with a good marinade or rub.

Culturally, short ribs have been prominent in East Asian and Middle Eastern cooking traditions. However, they have emerged more recently as a delectable treat in the U.S. and can be cooked in a number of ways.

Chef Yankel describes short ribs as “the kings of the braising cuts.” We love slow cooking them bone-in with a sweet marinade.

“Short ribs are packed with healthy fats and collagen,” Chef Yankel added. “Nothing compares for texture and flavor.”

Many of the chuck cuts mentioned above are featured in our monthly grass-fed beef ButcherBox — if you are a member, you’ve likely experienced some of these steaks and roasts. If you want some more on our favorite cooking methods and recipes for the different cuts of chuck mentioned, check out our recipe page or YouTube channel.

If you aren’t a member and would like to become a ButcherBox member with delicious, thoughtfully-raised grass-fed beef delivered to your door each month, click here.