what cut of beef is similar to tenderloin

A bully poet once said, "beef is what's for dinner." Unfortunately, that dinner -- at times -- tin exist wildly overpriced and not near every bit well-marbled every bit it should exist. What gives?

We detest to interruption it to you, only you're probable ordering a cut of beefiness that's totally overrated while overlooking another criminally cheap selection that however tastes great. Price point does non determine quality!

Thankfully, a group of chefs from around the country shared with us their secret cuts nether the condition that they too got to talk trash about filet mignon (and a couple other cuts, only generally filet mignon). Seriously, quit with the filet mignon obsession and try one of these beefy alternatives instead:

Michael Fiorelli, chef at Dearest & Salt

Manhattan Embankment, California
Overrated: Tenderloin
"It'due south flavorless and has no texture, all the same for some reason people are willing to pay absurd amounts of money for information technology. I would never serve it in my eating place."
Underrated: Neck
"You never encounter anyone use it, most likely considering they don't know what to exercise with it, but if you lot tedious braise the meat on the bone you lot can accomplish a depth of flavor not easily paralleled by whatever other function of the animate being."

Anya Fernald, author ofAbode Cooked and co-founder of Belcampo Meat Co.

Los Angeles, California
Overrated: Tenderloin
"My least-favorite cut is the tenderloin. It's relatively banal and can be mushy. I like my meat with a little more substance, mouthfeel, and texture."
Underrated: Flat iron
"Information technology's so piece of cake and fast to melt, with dandy texture and flavor. I besides love a hanger or a bavette steak for the aforementioned reason. A few minutes on each side in a scorching-hot cast-fe and dinner's ready!"

David Guas, chef/owner at Bayou Baker, Coffee Bar & Eatery

Washington, DC and Virginia
Overrated: Hanger steak
"It's been hangin' effectually every chophouse for far too long."
Underrated: Tri-tip
"Tri-tip, that larger, tender, triangular office from the bottom of a steer, isn't well known to most people. It is probably the to the lowest degree-expensive, best gustatory modality of beefiness you lot can purchase. There's not a lot of connective tissue, so it cooks very speedily and easily. It has been my go-to meat for grilling, it has a style of soaking in the wonderful flavors and immune a slight caramelization on the outside."

William DeMarco, corporate executive chef at CRUSH and La Cave Wine & Nutrient Hideaway

Las Vegas, Nevada
Overrated: Filet mignon
"I would say the most overrated cut of beef is the filet. While it is a tender cut, the marbling on a steak is really necessary in lodge to really go that rich taste and favor."
Underrated: Hanger steak
"You accept the tenderness of the filet and the flavour of the New York. It'south also known equally the butcher steak because the butchers used to keep it for themselves rather than sell it."

John Lichtenberger, executive chef at Péché

Austin, Texas
Overrated: Tenderloin
"In that location's not enough fat for flavor and usually a safe bet for catering menus. The best thing near the beef tenderloin ever tends to exist the sauce, be it béarnaise or a red wine demi."
Underrated: Marrow basic
"One of the virtually underrated cuts of beef would have to exist beef marrow bones. They are a classic, and the marrow is really very skillful for yous. Kings of England ate them every twenty-four hour period and lived long lives! At Péché, nosotros pair our marrow bones with pomme frites, a Vital Farms pasture-raised egg, and a drizzle of truffle oil."

Bryce Gilmore, executive chef at Odd Duck, Sour Duck Market, and Barleyswine

Austin, Texas
Overrated: Filet mignon
"It's prized for its tenderness but it has no flavor because in that location's no intramuscular fat."
Underrated: Flap meat, or bavette
"The most underrated would be flap meat, or bavette. It has lots of flavor and it tin't be overcooked. You lot've got to slice it confronting the grain, but it has a flavor and texture yous tin't find in other cuts."

Cory Harwell, president of Eleven Hospitality Group

Las Vegas, Nevada
Overrated: Filet mignon
"This is a not-working, unused musculus that is prized for its tenderness. Unfortunately, tender is a one-hit wonder when it comes to steak considering information technology is one-dimensional, flavorless, and downright boring. Serve information technology to me at a hymeneals and I'm fine, but don't ask me to order and pay for it at a eatery."
Underrated: Hanger steak, chuck
"There are a couple of really wonderful underrated cuts of beefiness, starting with the hanger steak. The hanger steak comes from the plate, which is the lower belly of the animal, and literally 'hangs' from the diaphragm. Y'all'll find it to be rich and full with a hearty, beefy flavor, like to that of a ribeye, but without the toll tag. I also love any of the newly popular chuck steaks. Chuck refers to the shoulder and cervix of the animal and yields some incredibly well-marbled and flavorful cuts, such as the Denver, flat iron, and shoulder petite tender cuts. All iii of these are incredibly supple and rival any of the more expensive and highly recognized cuts of meat."

Jesse Schenker, executive chef at 2 Spring

New York, New York
Overrated: Tenderloin
"To me, the most overrated cut of beef is tenderloin because it has no fat, little flavor, and tends to be very dry."
Underrated: Hanger steak
"The near underrated cut is hanger because it hangs close to all the organs and all the blood, which gives it a lot of season and richness."

Drew Swantak/Thrillist

Hosea Rosenberg, chef/possessor at Blackbelly

Boulder, Colorado
Overrated: Filet mignon and "Kobe" beef
"Filet mignon is the starting time obvious reply. Not much flavor or texture, and many of united states chefs consider it the 'beginner' steak. It's an like shooting fish in a barrel sell and you tin fetch a lot of money for it, merely my biggest issue is that it's one of the lowest yields on a moo-cow when there are so many other delicious options that you tin can cook up with much better results. Also, I am tired of seeing 'Kobe' beef plastered on a lot of menus when in fact it is non truthful Kobe. There are a lot of ranchers raising beef with crossbred cows that have some of the Kobe lineage, simply not the full strain. They are non raised the aforementioned way, yielding in beef that is far inferior to its Japanese identity. It's diluted and it's a shame."
Underrated: Denver steaks
"The Denver is a really amazing and affordable cutting. It's constitute on the chuck, is well-marbled, and has no connective tissues or fat caps to negotiate. Only succulent, firm steak that can be grilled, roasted, or seared to a perfect medium-rare for about 25% of the cost of a 'premium' cutting of steak."

Kate Kavanaugh, CEO of Western Daughters Butcher Shoppe

Denver, Colorado
Most Overrated: Hanger steak
"Comprising merely about a pound and a half of a 900lb steer, this cutting, while delicious, is best served infrequently and just bought from your local butcher shop. I love cuts like bavette, Santa Fe, and Denver in its place."
Near Underrated: Grass-fed beef
"Let go of the notion that grassfed beef is lean, gamey, and stringy. Discover a local producer or butcher that is touting the fattiness of their grassfed beef. An older animal with some nice marbling is going to blow any cornfed y'all've had out of the pasture. Test information technology out on cuts similar flat iron, top sirloin, or even a London bake."

Carlos Torres, chef at BLT Steak Waikiki

Honolulu, Hawaii
Overrated: Fillet
"Undoubtedly, I think the fillet is the most tender piece of meat available, merely it likewise has less season and there's not enough fat content. Just like craven breast, when cooked more than than medium a fillet will become very dry, very quickly. It besides tends to be the most expensive cut per pound. A fillet is definitely the last matter I'd ever guild in a steakhouse."
Underrated: Hanger steak
"In a good cut of hanger steak, there'south only the correct of marbling and swell flavor. I'd say the flavor is similar to that of a skirt steak. Even when cooked to well-done, hanger steak stays tender and juicy -- merely what a great steak should be. Plus, the price per pound is reasonable."

Evan LeRoy, pitmaster at LeRoy and Lewis Barbecue

Austin, Texas
Overrated: Brisket
"Brisket itself is not overrated because it, like Texas barbecue, is eternal. Merely the mystery around cooking it is way overhyped. It used to be that cooking a brisket correctly (tender, juicy, smoky) was some difficult feat, now information technology is expected for barbecue joints to open on day ane with splendid brisket. Every barbecue articulation with a good reputation has not only figured out how cook brisket well, simply how to do information technology in quantity."
Underrated: Beef natural language
"Just as fatty, beefy, and succulent as short ribs, it's only difficult to get regular people over the fact that they're eating tongue."

Steve McHugh, chef/possessor at Cured

San Antonio, Texas
Overrated: Porterhouse
"For me the almost overrated cut of beef is the porterhouse equally information technology seems like the steak for the person who couldn't brand up their mind. It also needs to be cooked very carefully considering of the nature of the two cuts: filet and strip."
Underrated: Tri-tip
"Recently I was at Texas A&M Academy discussing beef and its unlike cuts, and one of the cuts that stuck with me was the tri-tip. As it turns out, this cut is then popular in California (and not and so pop hither) that a lot of Texas tri-tips stop up being shipped there and in render we get a lot of their briskets. A adept marinade and cooked to medium-rare on the grill, and y'all accept a nice sliceable steak to pair with a trivial chimichurri and a good malbec."

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Dan Gentile is a erstwhile staff author at Thrillist. He eats beefiness tenderloin every Christmas and doesn't plan to cease anytime presently. Follow him to his parents' house at @Dannosphere.

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Source: https://www.thrillist.com/eat/nation/the-most-overrated-and-underrated-cuts-of-beef

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