No products in the cart.
|
CLASSES IN CART
Item added
Item updated
Item removed
No more products on stock
You entered wrong value.
Step away from the usual burgers, ribs, and chicken breasts. If you want to truly impress at your next backyard barbecue, it’s time to grab the tongs and try something bold: uncommon meat cuts. These hidden gems almost always surprise guests with their deep flavors, impressive textures, and wallet-friendly prices.
Grilling lesser-known cuts also brings that special rush you get only when you discover something new and delicious—and master it over the coals. If the goal is to spice up your cookouts, deliver unique flavor, and stretch your dollar, these butcher’s secrets covered in this article are about to become your new favorites.
Thinking outside the box at the butcher counter pays off. Many “butcher cuts”—the pieces that don’t always make it to the standard display—have outstanding beefy or porky flavor, cook quickly, and look impressive on a platter. There are some great options when it comes to flavorful alternatives to the usual. Here’s a look at some overlooked cuts you want to try at least once:
Bavette, also known as flap steak, looks like a cousin of skirt or flank steak. It’s a flat, loosely grained cut that caramelizes well and takes on marinades beautifully. Chefs love bavette for its rich, mineral flavor and juicy texture. It cooks quickly over high heat and slices perfectly for tacos, salads, or steak sandwiches. Make sure to cut it against the grain to avoid chewiness.
Quick tip: Marinate for at least 2 hours and grill it hot and fast — think charred outside, pink inside.
Tri-tip once stayed a California secret, but now smart grillers everywhere hunt it down. Shaped like a boomerang and packed with marbling, tri-tip marries the tenderness of a roast with steak-like chew. Its beefy punch and smoky bark make it a favorite for Santa Maria-style grilling.
Perfect for serving a crowd, a single tri-tip roast can feed a small party when sliced thin across the grain.
Texture: Tender but hearty, with a rich strip of fat for extra sizzle.
Source: Cattlemen’s Beef Board
Pork collar, sometimes labeled as “pork neck,” is a juicy, well-marbled cut that absorbs smoke like a champ. With a mix of lean and fat, pork collar stays tender whether you grill it whole, slice it into steaks, or cube it for skewers.
It’s the cut that butchers save for themselves, thanks to its deep flavor and forgiving nature on the grill. Pork collar works well marinated or simply rubbed with salt, pepper, and garlic.
Flavor profile: Think pork shoulder’s rich flavor with more tenderness and a quicker cook time.
Lamb shoulder chop isn’t shy. It’s robust, a little wild, and perfect for anyone tired of bland chops. These chops have more fat and connective tissue, which means more flavor after grilling. They can be cooked medium-rare quickly or slow-grilled until the fat melts away.
Lamb shoulder chops don’t break the bank like lamb rib or loin chops. If you want a bolder profile, try them with rosemary, garlic, and lemon before grilling.
Serving idea: Slice and serve with charred veggies or a zesty yogurt sauce.
Beef cheeks might sound unusual, but they’re a barbecue dream for those who love rich, melt-in-your-mouth results. When cooked over indirect heat or smoked low and slow, the collagen in beef cheeks breaks down, creating fork-tender, juicy bites packed with beef flavor.
Don’t be afraid to ask your butcher for these. Beef cheeks are excellent for tacos, sliders, or serving on their own with grilled onions.
Takeaway: Marinate and cook slowly to get tender, silky results.
Since these cuts aren’t your everyday steaks and chops, a little prep goes a long way. Here’s how to come away looking like a barbecue genius—and avoid some common grilling mistakes to avoid that can ruin an otherwise great piece of meat:
Success starts before the grill fires up. Here are simple ways to get the most from uncommon meat cuts:
Season boldly. These cuts love strong flavors—smoked paprika, cumin, garlic, rosemary, and cracked black pepper all work beautifully.
The right temperature delivers the perfect bite:
Pro tip: Keep a lid handy to trap smoke and heat, especially when cooking fatty or collagen-rich cuts.
Resting meat is as important as grilling it. Let your cooked meat sit, tented loosely with foil, for 5–10 minutes before slicing. This step keeps juices inside and flavors full.
Pair with grilled vegetables, flatbreads, or something as simple as a crisp salad.
Trying your hand at grilling uncommon meat cuts turns any backyard barbecue into a culinary adventure. These flavorful, affordable gems are a surefire way to create new traditions and wow even seasoned grill fans. Start with just one of these butcher’s secrets at your next cookout and watch the excitement build around the table.
Ready to take your backyard cooking to the next level? Imagine effortlessly preparing everything from perfect prime rib to mouth-watering tri-tip and fall-off-the-bone beef ribs. Unlock these skills and more with the BBQ Champs Academy Championship Backyard Cooking Classes! Taught by Champion Pitmasters and Grillmasters, these video classes provide step-by-step guidance for mastering 20 delicious smoked and grilled recipes.
For those aiming to dominate the world of BBQ competition, elevate your game with the All-Access pass! These in-depth online BBQ classes, led by some of the top BBQ Pitmasters and Champion Grillmasters, will reveal the precise techniques for mastering various cuts of meat on your smoker or grill. You'll gain access to insider cooking secrets you won't find anywhere else!
And don't forget to subscribe to the BBQ Champs YouTube channel! You'll stay in the loop with the latest competition BBQ news and exclusive insider information, delivered straight from the pros themselves.
