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Kita Roberts | Girl Carnivore

4 cuts that hit harder than ribeye 🥩

Published 7 days ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

The Butcher's Cut

There's a reason butchers used to take this one home. Cut from the plate where the diaphragm meets the last rib - the hanger has an open, loose grain that soaks up char the way no other cut does. Intensely beefy, quick on the grill, and still cheap enough to blow your mind.

🍽️ WEEKNIGHT WINNERS

Sharp Tip:

The cuts butchers kept for themselves weren't secrets because they were hard to cook... they were secrets because they were too good to stock in the case. Denver, hanger, teres major, bavette: all of them cook fast, all of them hit harder on flavor than a strip or ribeye at the same price point. Next time you're at the counter, skip the display case and ask what's in the back. The answer is almost always better.

⏳ WEEKEND PROJECT

How to Reverse Sear a Steak

You've been cooking steak hot and fast your whole life. The reverse sear flips it. Low first until you're within ten degrees of your target temp, then a screaming-hot sear for the crust. The result is edge-to-edge doneness with a crust that would embarrass most steakhouses. Pick any thick cut and run it through the method once. You won't go back.

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Kita Roberts | Girl Carnivore

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