Looking for a steak but don’t want to pay top dollar? No problem, Washington Post has you covered with an article/widget that helps you pick out of nine affordable cuts.
If you click on one of the nine types, it explains the cut, the location on the cow, and gives you some suggestions on how to prepare it. For example, here’s the description for the Flatiron, located on the shoulder:
Named for its shape. Relatively tender even though it comes from the tough chuck. The gristle that runs down its center can be removed easily. Also called top blade steak.
Here’s top sirloin:
One of the leander, more tender steaks int he whole group. At a standard size of about 3 pounds, it’s a good cut to grill for a crowd. Also called top butt.
Give it a look!
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My favorite cut of beef is a Rump Cover, known in Brazil as “Picanha”. It is very tasty, lean and relatively tender. If you are unable to find it, go with the top sirloin it is also very good.