Uncover the Sealed Secrets of Butcher's Insider Picks: The Bavette and Beyond
When it comes to beef, there are many cuts that are often overlooked due to their unconventional shapes or origins while still holding remarkable qualities when properly prepared. Among these hidden gems, the bavette and teres major stand out as excellent options for meat enthusiasts eager to discover lesser-known yet delicious cuts.
The Enigmatic Bavette: A Cut You Can’t Miss
When it comes to beef at least, I’d have to say the bavette is a cut that has only become increasingly popular in the past five years. While I’m not entirely sure which part of the steer it comes from – it seems to be near the flank – it’s safe to describe it as texturally a super-sized skirt steak but in the shape of a really nice thick fillet. This cut offers a unique experience due to its slightly chewy texture and intense, rich flavor.
For those who value taste and value, a chuck steak taken from the forerib end of a young, well-finished, and well-matured steer cannot be beaten. It is a truly unbeatable cut, both in terms of taste and value. Even more so, finding a real butcher who knows how to cut these cuts will maximize their flavor and texture.
Teres Major: The Climbing Muscle’s Secret Tender Cut
Held in the armpit region, the Teres Major muscle is often referred to as the “mock tender” steak, deriving its name from the movement and secretions involved in beef farming. This cut is one of the most unique and often overlooked beef cuts. On people, this area is used for climbing, which results in a well-developed, tender muscle. On cows, this muscle is used for sustained activities, making it full of flavor. Despite this, it is often sold and marketed as a tougher cut, which is precisely why it makes for a great discovery for any meat lover.
The teres major is an automatically tender cut, and this is no coincidence. It is a particularly challenging region to source and cut but is definitely worth the effort. The flavor can be richer, and the meat can be more tender and flavorful than many other cuts, making it a must-try for chefs and home cooks alike.
Insider's Track: Butcher’s Secrets
The true secrets of high-quality cuts lie not in science, but in the hands of a skilled butcher. From removing the cap on a prime rib and selling it as a Denver steak to the unique cuts like bavette and teres major, a good butcher knows the hidden gems of the meat in ways others do not. The cap of a prime rib is often sold as a Denver steak, which might be coarse in grain but is tender and well-flavored. These uncommon cuts can be challenging to find but yield incredible results when prepared correctly.
Butchers often have a special inclination towards these cuts because they are brave enough to experiment and explore beyond conventional choices. For them, the best cuts are not just about tenderness but also about flavor. By understanding the meat at a deeper level, they can guide their customers towards cuts that are often considered “forgettable” but are actually incredible when prepared correctly.
Another secret is that tough cuts, which might not seem appealing, can be some of the most delicious when given enough time and temperature. For instance, cuts like flank steak or hanging tender, while they are tough, are full of tendon and gristle that break down into a rich, smooth gelatin when cooked slowly. This rich mouthfeel makes stews and soups so delicious. The flat iron, another lesser-known cut, is made up of two pieces that are quite different in texture but work well together. When properly prepared, these cuts can be among the most flavorful and tender, making them a butcher's secret.
The insider's track of a butcher is simple: they are passionate about meat, and they are willing to experiment. Their knowledge and experience can lead you to the best cuts, even if they are not the most obvious ones. Exploring these cuts can open up a whole new world of flavors and experiences for the adventurous meat lover.