What Butchers Grill at Home (And It's Not Ribeye) 🥩

BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP

Hey there Reader,

While everyone fights over $30 ribeyes and strip steaks this grilling season, we're quietly grabbing these four cuts that pack the same rich, beefy satisfaction for about $12 per pound.

We're not talking about settling for less flavor here. These cuts have the marbling, the depth, and that satisfying richness you crave – they just happen to fly under most people's radar.

Denver Steak: The Ribeye's Hidden Cousin

Cut from the chuck, this marbled beauty delivers ribeye-level richness without the ribeye price tag. The key is treating it like the premium cut it actually is – high heat, quick sear, and don't you dare cook it past medium-rare.

What makes it special: Those gorgeous marbled ribbons running through the meat render into pure umami gold on the grill. This one's a personal fav around here.

Perfect for: Quick weeknight grilling when you want to impress without breaking the bank.

Try our Grilled Denver Steak with Herb Butter →

Hanger Steak: The Butcher's Secret

There's a reason butchers used to keep this cut for themselves. Hanger steak has an almost mineral-rich, intensely beefy flavor that makes expensive cuts taste bland by comparison.

The texture is different – slightly coarser than a filet – but the flavor payoff is massive. Think of it as the difference between a whisper and a shout. Both have their place, but sometimes you want that bold, in-your-face beef taste.

Perfect for: High-heat grilling. Salt, fire, done.

Master the Grilled Hanger Steak technique →

Tri-tip: California's Best-Kept Secret Goes National

For decades, this triangular cut was practically unknown outside of Cali. Now that it's hitting more markets nationwide, smart grillers are discovering what West Coast pitmasters have known forever – tri-tip delivers serious bang for your buck.

Tri-tip is actually two muscles joined together, each with its own grain direction. When you slice it properly, you get two different textures in the same cut - part tender and buttery, part with more chew and concentrated flavor.

Perfect for: Feeding a crowd without the prime rib price tag.

Get our foolproof Easy Grilled Tri-Tip method →

Teres Major: The Most Tender Cut You've Never Heard Of

Here's where we separate the casual grillers from the meat nerds. 🤓 Teres major (also called mock tender or shoulder petite tender) is the second-most tender cut on the entire animal, right after filet mignon. But it costs about one-third the price.

The catch? This is a small cut - less than a pound - so many butchers used to keep it as their personal reward for a long day. It often gets lost in larger fabrication or ground up with other trim. When you find a shop that properly isolates and trims this cut, you've found someone who really knows their craft. This cut has the tenderness of premium steaks with a richer, more complex flavor.

Perfect for: Special occasions when you want filet-level tenderness with actual beef flavor.

Try our Grilled Teres Major with Garlic Butter →

The Smart Griller's Strategy

Here’s the move: While everyone else is stuck in the $30 ribeye cycle, you build a relationship with a butcher who knows these cuts. Ask questions. Most independent shops are happy to help if you show up like someone who respects the craft.

Because great grilling isn’t about showing off — it’s about knowing what matters. These four steaks prove you don’t have to spend big to serve like a pro.

How to Ask for These Cuts (Without Sounding Like a Rookie)

“Do you ever get hanger or teres major in? I’m looking for those lean, flavorful cuts.”
“I’m planning to grill, what’s an underrated cut that's still marbled?”
“Anything in the chuck or sirloin primal you’d recommend over ribeye right now?”

Pro move: Ask when they get fresh cuts in. Show up early, be friendly, and don’t flinch at the word "trim."

Final tip: Don’t tell guests what you’re serving. Just grill it right, slice it clean, and watch their eyes go wide. Then let ’em know they’ve been overpaying for years.

What's your go-to summer grilling cut? Hit reply and let us know – we love hearing what's working in your backyard.

Cheers,

Kita GirlCarnivore.com
Head Meat Maven Since 2013

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