The New Cuts of Meat You Must Try

Give prime rib some needed competition

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, sauteed, 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 entrees, fajitas, sandwiches

PETIT TENDER
Location: Beef chuck, shoulder tender
Good for: Slicing into medallions, serving aspetite Chateaubriand

BONELESS COUNTRY-STYLE BEEF RIBS
Location: Beef chuck, chuck eye roll steak, boneless
Good for: Serving as a barbecue entree, shredding

BASEBALL CUT
Location: Upper part of a top sirloin steak, round, lean
Good for: Entrees, 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