Not every carnivorous craving calls for a pricey tomahawk steak. Have you ever sunk your teeth into the teres major, the beefy cut that could double for filet? Or brisket-like tongue? Welcome to the wonderful world of whole-animal cookery, which welcomes aspiring meat heads on instant-ramen budgets. Your guide: chef Joey Beato.
Here, the chef behind Community Tavern in Chicago reveals his essential beef offcuts and what to make with them.
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1. Chuck Tail Flap (aka Denver Steak, Chuck Zabuton)
“This comes from a muscle in the beef chuck roll,” Beato says of this shoulder cut. “I use it place of braised short ribs, but you can also tenderize it and throw on the grill for steak frites.”