3 Underrated Steaks That Deserve Your Attention

[@thatdudecancook]

Click to save 15% off your first order with Porter Road- porterroad.com/THATDUDECANCOOK

[@soonerfrac4611]

Pasture raised and 90% of all other animal husbandry terms are not regulated, nor are they consistent. The size and time living and feeding on the pasture is not regulated. These are buzzwords that we really need to be leery of.

[@thatdudecancook]

There are so many more underrated steak cuts to talk about, let me know if you want a part 2!

[@WobblesWattles]

Absolutely. I hate all the different names stores give the same cut.

[@lightningrider88]

Let’s talk about it! We’re here to hear everything you got for us.

[@FrazierMtnCheese]

Yes definitely a part 2!

[@robbanks1436]

Yes, need part 2. I already knew about these 3 but need to learn more since prices have increased.

[@StrobeFireStudios]

Bavette, or flank. Or flat iron.

[@will53e]

You know why you're awesome? When you say grill some steaks, you just fire up the plain old standard issue backyard kettle charcoal with bent wire grates, and still nail it. Thanks for what you do, young king!

[@BangTheRocksTogether]

Seconded.

[@Sparkling.Fresca]

When I worked at a grocery store meat department in 2012, the chuckeye steak was $1.99-$2.99/lb and I absolutely hid them all on the shelf so I could take them at the end of my shift. Nowadays they are going for $7-9/lb. It is still my favorite cut of meat, even more so than a ribeye, and I buy them every time I see them at my local grocery store. I consider them the rarest cut of meat on the cow since you can technically only get 2 chuck eyes per cow.

[@zacharysullivan4522]

"When I worked at a grocery store meat department in 2012, the chuckeye steak was $1.99-$2.99/lb and I absolutely hid them all on the shelf so I could take them at the end of my shift. Nowadays they are going for $7-9/lb." Yeah, and about $30 per pound on the site he recommends in the video. Out of control. They're charging $19 for a 2/3 pound chuck eye. Criminal.

[@Sparkling.Fresca]

@@zacharysullivan4522 To be fair, I am referencing choice cuts, not even prime, and this company looks to be selling a much more high-quality beef. They don't specifically say grass fed from my quick search on the website, but grassfed beef has always been far better than choice/prime in my opinion.

[@khaaaaaaaaaannn]

Personally I'm a big fan of the flat iron, they're cheaper than most other cuts and they're tender and delicious

[@frenchustube]

I totally agree with you. I’m a professional chef with 45 years experience. It’s not easy to find though .What I like about flat iron steak it is tender and has a lot of flavor . Plus, if you overcook it a little bit, it stays juicy . Sometimes I can find it at Ralph’s here in Los Angeles. it was difficult to sell in the restaurant because of the name.

[@banar6765]

As a former cook, working for high class restaurants. Would you mind doing a video and explanation between European Cuts and American cuts? That'd be quite interesting.

[@bierbrauer11]

I have been crushing tritip lately, and my wife has been impressed- especially with the leftovers as roast beef sandwich meat. She put mine on par with a Tokyo Deli she used to work at. Best compliment to date!!

[@blazinhot6873]

You can hate me for this. but Im telling you give the the Montreal steak seasoning from McCormick a try. It goes well on everything.

[@captnjohnnyhollows]

I use that on everything chicken tacos spaghetti burgers stake it's good anywhere

[@AKAtAGG]

As a butcher, I WANT people to know about these cuts. If we could get one or all of these cuts on a british TV chef's TV show, the price would go through the roof.

[@thatdudecancook]

lol fair point

[@slicendice1973]

@AKAtAGG are these cuts even available in British butchers? I know tri-tip isn't a thing over here but I'd love to try these cuts if I could find them anywhere

[@huntercondra1113]

Why is the goal to just raise prices so much it costs an arm and a leg for a decent meal

[@budfahnestock2418]

i manage a butcher shop in upstate ny, i cannot keep chuck eyes or denvers full in my case because of how popular they've become, it's been a great increase to my margin on off cuts

[@budfahnestock2418]

@@huntercondra1113it's a goal because when you're working store level you have to hit your numbers and most sale items are sold at a loss, so you need to margin up on what you can. in the end the higher ups need to always justify their big raises and bonuses, so the responsibility falls on the little guys at store level, and if we don't hit our numbers then we don't get our raise or bonus, but corporate will always get theirs. this is the same for any company at the moment

[@_kaushin1540]

I love a tenderloin tip. Not cut up though. Cook it in tact and slice it up for one of the most tender steak sandwiches going.

[@misocriallo4379]

Gotta keep it whole for the cook to keep the juices in, and slice it on short rest 👍🏼 same way I'd treat a skirt or a flank, just different cook times, depending on the properties of the cut and method of cooking.

[@KajunNinja]

Just Yesterday I picked up the Chuckeyes for $6.45 two in a pack and I cooked them the way you did the Newport steak and threw in a shallot,garlic,rosemary and Thyme with the butter... it was amazing. Thanks Sonny for sharing these special cuts.❤❤❤❤

[@piedmontwildlifeandoutdoors]

I just bought a meat grinder and then purchased a chuck roll that I cut up yesterday. Talk about timing. I got seven little brother ribeye steaks and 7 Denver steaks, and finished up with 14 lb of ground chuck.

[@BangTheRocksTogether]

Bravo! That's awesome. I'm gonna try that.

[@tk45440]

+1 for the Chuck Eye. Its almost all I've purchased steak-wise for the last 25 years. I learned directly from one of my managers who was a butcher in his past life. It sucks that even they cost so much these days.

[@SandyRavage2]

Thank you for the wonderful tips! You’re always very helpful when giving culinary advice.

[@loganmcgahhey6744]

Former butcher friend turned me onto chuckeyes awhile back and I’ve never gone back. I tell anyone that will listen about it.

[@joshkolchins7753]

Sonny, as soon as I watched this video a couple weeks ago, I ordered all of these from Porter Road. I gotta say, these are all really fantastic alternative cuts. The chuck eye steak was especially delicious. Thanks so much for turning me on to these killer cuts and to Porter Road!

[@stephengernenz8217]

Thanks Marcus... and Sonny lol I'm a huge fan of denvers. I actually just bought 2 today. Whenever my local meat store has both denvers and Chuck eyes, I usually grab whatever is out. On any given day, I typically have 4-6 denvers and 1 or 2 chuck eyes in the freezer

[@vincentvanmeow]

I used to live by a butcher shop that always had chuck eye steaks available. I ate at least 2 per week

[@marykimberlyhayes]

YUM! Yes please on the part 2. One of my faves is a marinated skirt steak........dynomite!

[@gpr8695]

You are a great masterbaister !!! Love your video's ! Please keep them coming.

[@jasonmitchell432]

I discovered chuck eye recently, and it’s now my favorite, even over regular ribeye. I find it more flavorful and more tender.

[@BarbadosCheeks]

this is my favorite comedy channel. and the food is the cherry on top

[@tylerdesautels1857]

I but chuck eyes every week for 3-5$ at my local butcher. They’re the best bang for the Buck when you want something quick. And you can use it so many different ways

[@bigmountain7561]

Honestly I would add a dollop of some really nice ricotta on the side with the Newport. It would give it a whole different meaning. Great Video Thank You 🙏

[@mark-angelofamularcano237]

I honestly would have liked these cuts gate kept. With prices right now, would be good that the truly seeking gets the prize. Instead, this might explode and cause prices to shoot up. Many trying to save money already know these cuts. I miss when the ox tails were so cheap in my local supermarket. Now, so many are buying them.

[@FingerBob]

Chuck Eye is my favorite. I love cutting it thinly and use it in fried rice

[@Benni-rp9or]

The baseball cut and picanha from the top sirloin are my new favorites since buying and butchering a whole top sirloin. I do love the denver, chuck eye and tri-tip steaks, though. They're all cheap and tasty!

[@bringbackmyspace7112]

I would give anything for a new season of Hell's Kitchen but all of the contestants are KZbin chefs. 🙌🏻

[@terpdx]

"I think it's funny that people kind of stick to just New Yorks, ribeyes, and filet mignon..." You must be blessed with the markets in your area because I'll tell you why people stick to the "big 3" - that's what's available in the grocery stores. Besides those steak cuts, you can count on both hands the only other cuts on store shelves: flank, skirt (sometimes), chuck roast, london broil, sirloin, short rib, unappetizingly lean brisket, and mystery meat cubes for stew. For a few months in the summer, you might get lucky and find a couple of tri-tips before other people snatch them up. That's about it. Of course, I could drive the extra distance to the local butcher, but they're selling Denver steaks for $18, which is more expensive than grocery store ribeyes. So, by all means, sing the praises of lesser-known cuts of beef, but don't suggest that we're silly for not embarking on treasure quests to find those instead of what's actually sold at grocery stores outside of Texas.

[@rmalmeida1976]

I used to buy denver steaks at my local grocery store all the time because they were affordable and flavorful. Stopped when the price became comparable to buying a ribeye.

[@SilverFoxCooking]

Love all those steaks. I loved the products from Porter Road so much, when the opportunity to become an investor came around, I couldn’t pass it up. Highly recommend trying them out.

[@Snake-filledChimp]

Tri tip is killer, easy to find, and often on good sales 🤙 I like to sous vide a whole roast.

[@GoGreen44]

Random questions.. what is the best to to cook ground hamburger with onions, garlic, peppers or whatever veg and seasoning? Is it best to cook all at once, burger first, veggies first, add in as you go? I feel if you cook all together and need to drain off some grease, you are essentially draining the flavors and seasonings you put in, but the grease needs to be drained. Or just by lean hamburger 🤷‍♂️

[@stonefly69]

There is a chef that said the tri-tip roast was too think to use as a steak. That "chef" had never held a knife before, apparently. I have been cutting my own tri-tip steaks for years - Costco often has hugely marble ones even if they grade them as choice. These cuts are good, but I prefer the Western Sizzler, the flat iron and the hanger. Grill on!!!

[@jimglatthaar4053]

Thanks, enjoyed the video. I'm always up for learning about a new cut of beef.

[@anthonyparkernearlifeexp]

Looks like the steak Cypher was eating when he says "ignorance is bliss" while conspiring with the machines in the Matrix

[@DoctorSess]

Nah that’s Chateaubriand (tenderloin)

[@priayief]

That's another interesting and informative video. The sad thing (at least for me) is that I've never seen these cuts offered in any meat department where I've shopped.

[@carolhill8599]

I have used the first cut chuck steak which the chuck eye is part of, for 60 years and I can agree it's a delicious and actually pretty tender. i do, try to make sure it's at least USDA Choice. '

[@georgecostan3248]

Where I live, denver steaks have the same price as the sirloin. It was actually the first cut I ever cooked as a steak.

[@imme2479]

If you can’t find the chuck eye & Denver at your grocery store, buy a good cut of chuck roast & divide it into two pieces at the centerline fat streak. You’ve got the Denver cut & chuck eye. (Little known secret) 😊

[@mhicaoidh1]

The Denver steak is great ... if you can find it. I didn't know the "boneless shortribs" were just Denvers cut up!

[@ethan5.56]

They have chuck eye steaks at my local Harps store sometimes and it is a great steak. I’ve been seeing a lot more picahna steaks here too and I love it 😂 great video

[@padders1068]

Thanks Guys, they all looked amazingly delicious.😂😋😎❤

[@marchervais1269]

In France we have a different way to cut the meat than what you have. The meat that I always buy, called the "surprise of the butcher" comes from the inner side of the scapula. Don't know how you call it there. It's a definitive must try, because it's almost as tender as tenderloin, and tasty as ribs eyes. I would kill to know the name you give it there, because when I am in another country, I never know how to buy it.

[@CuriousCrow-mp4cx]

I suspect it's the Chuck Eye steak which is described in the UK by an online butcher as follows: "Another butcher's secret - the chuck eye steak is a continuation of the rib eye into the shoulder and is often known as a poor man's ribeye. However, on well finished grass-fed cows this muscle is beautifully marbled and becomes a steak of the most magnificent flavour. Dry aged until tender, this cut rivals any Rib-eye."

[@marchervais1269]

@@CuriousCrow-mp4cx can't confirm that. I just bought some yesterday, and it doesn't look like a rib eye , nor is it really marbled (but my butcher deals with rather young beefs). I will try to get one when I am in another country, and I will tell you. Thanks for the hint

[@Bergarita]

Dude, nice video. I need to try out those cuts. Pflugerville says "hi!"

[@CortneyCrump]

Omg I've been craving steak 🥩 thanks for the tips!

[@matthewclark7155]

I'm a butcher and i took a chuckeye home today, and then i saw this video

[@martyedson]

I love the picanha too. So good. Hard to find sometimes

[@markkilborn512]

I've gotta ask another Austin question (after you told me about that sushi place, thank you!): Where are you buying these more obscure cuts here in town? Thanks!

[@CL-fw]

Had a chuck eye for dinner last night!

[@Hoigwai]

I just had a chuck eye. They are a winner.

[@ZazzleFraxx]

Tri-tips and Blades/chuck are highly underrated here in canada.

[@Darkcruzer23]

i like learning about steaks that i cant walk into the grocery store and buy. its perfect

[@billmcdonald4335]

Love the elevator! When did you get it installed?

[@ski9600]

wow, you got a really good cook on those.

[@Keaton392]

I don't know who this guy is but helll yea dude

[@EdHadder]

I Love ThatDudeCanCook Videos 💗

[@pokermitten9795]

Tritip is so damn good either sous vide or on the pellet grill slow. Finished in a cheap $150 Bighorn IR propane broiler. Its a shame its only like $2 less than porterhouse at my butcher of choice now!

[@chadfrisk6522]

I routinely cook Chuck Eye!

[@samuelradford5653]

Chuck eye is my 2nd fave behind ribeye

[@thereissomecoolstuff]

More like this one. A lot of us are on the value side of meat buying.

[@RecklessTheory]

The thing that drives me crazy is all the different names for the same cut as well as the same words rearranged for different cuts. I have 3 grocery stores in one area and each of them uses different words. One calls it picahna, one calls it a coulotte, and one calls it top sirloin cap. I have seen Denver used before though at one of the 3.

[@sarahmiller7612]

That looks amazing! ( chuck eye)

[@KayakTN]

I can never find chuck eye at my grocery store anymore. They used to have it once or twice a week.

[@Tender-Loin]

As a meat cutter in Orange County, ca we just call them tritip steaks never heard of it called “Newport steak”. These alternative names make it confusing to everyday people. It’s nothing fancy, I cut them every day.

[@Sparkling.Fresca]

They are also called tri tip in the northeast.

[@KM-ol5bs]

I think a lot of butchers at large chain groceries keep these cheaper flavorful cuts to themselves.

[@mcourry]

More steak tutorials, please!

[@Drtydeeds]

How did you manage the warp the grates on that SNS kettlle?

[@mrlarry999]

Good video, but you left off one other hard to find, and mostly unknown steaks: the Hanger Steak. Wikipedia is your friend.

[@justina.6769]

Save that Beef Belly for a live stream!

[@twinheatingairconditioning135]

I love chuckeye steaks. Most favorable piece of meat out there

[@JimWolleat]

Been eating all three of these for years.

[@jgedwardsv]

Need just one time for Markus to be the one slapping the fridge

[@FRANANGELICOONA]

Where's the Synth Wave montage???

[@jeffbutler]

"Oh my knees" I feel your pain Sonny 😉

[@bryansans2564]

thank you for the knowledge! Publix will literally sell something called Faux cuts and they have been insanely disappointing. Name doesnt help either.

[@kellyshomemadekitchen]

I’ve used Chuck Eye steaks for years and no one has ever known they weren’t ribeyes!

[@jvf7762]

Ahh man, do a colab with Chud’s BBQ

[@TheSkinking]

You need an actual butcher shop to get these cuts nowadays, big box stores do not carry them. Correct me if I am wrong

[@slowrollout]

Or you buy a chuck roll and butcher the cuts yourself. Its actually cheaper to do it that way anyway. I buy chuck rolls, tenderloins, and top sirloins, butcher and clean up the cuts myself. Youll save up 50% or more, then buying it cut up and packaged in a retail store. Takes a little practice, but its worth it.

[@SS7SSeaSS]

Sausage almost always available around my town for 2.99/lb

[@Pr1malWereHouse]

No offense, but I think the celebrity behind TDCC is muscle-ier, but the friend on the camera is more handsome(not really because of the hair, but the facial structure and the eyes do it. Either way I am happy to have watched such a channel.

[@joshuapatrick682]

i feel like these days the cat's out of the bag on Denver steaks... they were already hard to come by now they're damn near impossible

[@allieandbo]

Nobody is on this dudes level on the KZbins. Come at me.

[@EddieInzauto]

Dammit, Sonny! Chill with the chuck eye. Nobody wants that. Everybody, just leave them on the shelf and I'll take care of them.

[@johnhendrixson8133]

loved this

[@TheGrublin]

Funny question, are you in Colorado right now? Jul 20th

[@justina.6769]

"Why is it so wobbly? Because its tender, look at that jiggle." Jiggle jiggle 😂

[@BigMcL4rgehuge]

My freezer is full of chuck eye steaks, fkin love em

[@lofu32]

lol most chuck ribeyes are automatically upgraded to sell as ribeyes… that’s why you don’t see much of it.

[@mcomiskey7]

Now I want to watch The Pope of Greenwich Village.

[@jayrakich5556]

Anyone know if you can dry brine with the rosemary salt??? If you know, I don’t

[@caseyjones5145]

Why is no one talking about him throwing the rock at the fridge

[@claytonbigs9630]

Chuck eye is so tender and juicy

[@sarahmiller7612]

Newport too… Dang!

[@meat_loves_wasabi]

I will buy any cut of beef if it has nice marbling and affordable

[@sarahmiller7612]

Oooh, the Denver too…

[@pcz7801]

Great videos.....problem with the Denver steak is now the butchers and good grocerie stores know about this cut and the one store charges like double than a skirt steak. Wegmans use to be my go to for meat but now they just r@p3 u on the prices for lower cuts

[@wadehatle5121]

Teres major is amazing

[@jamesbrandon8520]

So what is a Del Monico steak? I know that it’s part of the ribeye, so is it another name for a chuck eye steak?

[@cbmx1x1]

I’m a Teres Major man.