I don’t know about you, but I can quickly get lost in the beef department. I know the three major USDA beef grades — Prime, Choice, and Select — and the names of different cuts of meat, but I don’t always know which ones are worth the money. From my perspective, it’s much easier to see which ones are the most expensive. A higher price tag doesn’t always equal better quality, though. (Sam’s Club makes a really delicious budget champagne.)
I was curious to know what an expert thinks are the best cuts of beef. So I chatted with Michele Thorne, the executive director of the Good Meat Project (an advocacy group for ethical meat), and a rancher in upstate New York. This is the underrated (and budget-friendly!) cut more shoppers need to know about.
The Most Underrated Cut of Beef, According to a Rancher
“The unsung hero of the meat case is sirloin,” Michele says. “Despite being a flavorful and versatile cut, sirloin often gets overlooked in favor of more celebrated steaks like ribeyes, tenderloin, and NY strips.” In fact, she’s witnessed “many consumers walk right past it, either unaware of its potential and most importantly — affordability.”
“The truth is, sirloin,” which comes from the rear back portion of a cow, “packs a meaty punch with its robust flavor profile,” Michele explains. Especially when cooked properly, sirloin steaks can be incredibly tender and juicy. Especially when cooked right (seared on high-heat on a cast-iron skillet or grill).
According to Michele, sirloin often gets overlooked in favor of more celebrated steaks like ribeyes, tenderloin, and NY strips, even though they “often come at a much lower price point compared to other premium cuts from the same animal.” Think: $5 to $10 cheaper per pound! That’s not to say Michele doesn’t think the flashier cuts aren’t occasionally worth the splurge. For a typical shop, your “money is better spent on the sirloin.”
What’s the best advice you’ve learned about buying meat? Tell us about it in the comments below.
