New Cuts of Steak

Cooking with Kathy Man

Some of the new cuts that are being used at restaurants and sold in supermarkets include:

  • Flat iron: Very tender cut from a chuck or shoulder and increasing in popularity; usually costs between $12 to $15.
  • Denver: Cut from shoulder, usually used for pot roast, but now increasingly being pushed to be used at steakhouses.
  • Coulotte: Cut from top sirloin. Restaurants now cut top sirloin into coulotte and filet of sirloin for smaller, cheaper steaks.
  • Tri-Tip: Cut from bottom sirloin, it is easy to grill and often sold in California.


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