Sirloin, fillet, rump, ribeye – most meat lovers have heard of, cooked, and tasted these well known beef cuts, right? But how about chuck eye or tri tip?
This great infographic from ChefWorks identifies some of the most underrated, but potentially tastiest beef cuts and how to cook them.
Did you know for example, that the technical term for ribeye cap is spinais dorsi, or that the tender chuck eye, taken from the fifth rib, is often confused, much to its detriment, with chewy chuck steak?
Have a browse below and start showing some of these underrated beef cuts some much needed love.