Beyond the Chop: 3 Creative Beef Cut Recipes You Haven’t Tried

We all know ribeye and sirloin, but some of the tastiest beef cuts lie just outside the limelight. At Moore & Sons, we love helping customers discover something new. Here are three underrated beef cuts that deserve a place on your plate — and how to cook them.

 

🥩 1. Flat-Iron Steak

Cut from the shoulder blade, flat-iron is tender, beefy, and quick to cook.


Best for:

  • Flash-frying or grilling

  • Marinades (soy, garlic, sesame)

Try this:

Sear for 2–3 minutes per side, slice thin, and serve with chimichurri over rocket.

 

🥘 2. Oxtail Stew

Once a humble classic, oxtail is making a comeback thanks to its gelatin-rich texture and incredible depth of flavour.


Best for:

  • Long, slow braises

  • Winter stews or soups

Try this:

Brown, then simmer for 3–4 hours with red wine, beef stock, onions, and carrots. Serve with mash or rice.

 

🔥 3. Bavette (Flank) Steak

A favourite of butchers and chefs, bavette has rich grain and flavour but needs slicing correctly.


Best for:

  • Grilling or stir-frying

  • Served medium-rare

Try this:

Marinate in garlic, soy, and lime, then grill and slice across the grain. Ideal in fajitas or steak sandwiches.

 

Butcher’s Tip: Not sure how to prep a new cut? Just ask. We’ll recommend cooking times, marinades, and how to slice it for maximum flavour.

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