Our Hidden Champion Cuts of Beef You Need to Try

Our mission is simple: to deliver unparalleled quality without compromising at any step of the way. As passionate cattle farmers dedicated to providing the best grass-fed Angus Beef, we take great pride in sharing our hidden champion cuts with you. 

• Flat Iron Steak

Let's start with a cut that's becoming increasingly popular among food connoisseurs: the Flat Iron Steak. This tender and flavorful cut comes from the animal's shoulder area and will impress even the most discerning palates. Because of its marbling and tenderness, it is ideal for grilling or pan-searing.

Did you know that the Flat Iron Steak was previously considered an "undervalued" cut? It was commonly used for ground beef or roasts until its extraordinary tenderness and flavour were found. It has now earned its deserved place as a grilling star.

Expert Tip: To ensure optimal tenderness, slice the Flat Iron Steak against the grain before serving. This will ensure that each bite is delicate and juicy. Season with Salt and Enjoy!

• Tri-Tip

Next on our list is the Tri-Tip, a versatile and juicy cut that offers a rich taste and tender texture. This triangular-shaped steak, sourced from the bottom sirloin, is ideal for roasting, grilling, or slicing into steaks. The Tri-Tip will give a great eating experience whether you're planning a weekend BBQ or a cosy evening at home.

The Tri-Tip cut is popular among Kiwi meat lovers in New Zealand due to its strong flavour and versatility. Just season with salt and cook over high heat for 4-6 minutes each side until the internal temperature reaches 54℃ for medium rare.

Expert Tip: Although not necessary, you may marinate the Tri-Tip for a few hours before grilling to increase tenderness and infuse flavour. A simple marinade of olive oil, garlic, and your favourite herbs and spices does the trick.

• Beef Brisket

No discussion about hidden champion cuts would be complete without including the delicious Beef Brisket. This cut, taken from the animal's breast, is noted for its rich flavour and amazing tenderness when cooked low and slow. It's a mainstay in barbecue culture, where it's smoked and braised for hours, resulting in a melt-in-your-mouth texture with a smoky, savoury flavour that's simply unforgettable.

Did you know that the flat and point muscles in beef brisket are different? The flat is slimmer and is frequently split for sandwiches, whilst the point is fatter and better suited for juicy, succulent nibbles. These two muscles cook at different rates when smoking a whole brisket, requiring skill and patience to achieve the optimum mix of tenderness and flavour.

Expert Tip: Take time in proper preparation and slow cooking for tender, delicious Beef Brisket. Begin by heavily seasoning the meat with a dry rub and leaving it to marinade in the refrigerator overnight. Then, slowly smoke it for many hours at a low temperature (110°C) until it achieves an internal temperature of about 90°C. Rest the brisket, slice against the grain, and serve with your favourite barbecue sauce for a true delicacy.

• Eye of Round 

This slim and versatile hindquarter cut is ideal for people looking for a leaner choice without compromising flavour. Its suppleness and bold meaty flavour make it a good choice for roasting, slicing thin for sandwiches, or making tasty jerky.

Despite being a lean cut, with the appropriate techniques, the Eye of Round may be converted into an inviting and tasty entrée. To improve the suppleness of the meat and infuse it with delectable flavours, many professional chefs and home cooks marinate or tenderise it before cooking.

Expert Tip: Marinate the meat in a fragrant blend of herbs, spices, and acidic elements like vinegar or citrus juice for a few hours or overnight to ensure tender and juicy Eye of Round. Alternatively, a meat tenderizer can be used to break down the muscle fibres and increase tenderness. Sear the Eye of Round rapidly over high heat after marinating or tenderising to create a caramelised crust, then finish cooking in the oven at a reduced temperature until the appropriate level of doneness is reached. Allow the meat to rest before slicing to maintain moisture.

• Bavette Steak

Last but not least, the Bavette Steak, a hidden champion quietly gaining reputation for its exceptional flavour profile. This steak, derived from the flank area, has a rich flavour and a little coarse texture. Marinate it overnight or season it with your favourite rub before grilling to bring out the best in it.

Outside of gourmet circles, the Bavette Steak, often known as the "Flap Steak" or "Sirloin Flap," is a relatively unknown cut. However, its flavour and low cost make it a secret champion worth discovering.

Kiwi chefs have embraced the Bavette Steak, showing its distinct taste in both traditional and contemporary cuisines, highlighting the culinary diversity of New Zealand.

Expert Tip: Marinate the Bavette Steak overnight in an acidic marinade, such as red wine or balsamic vinegar, for maximum tenderness. It helps in the breakdown of muscular fibres and infuses the steak with mouth watering flavours.

Each of these exceptional cuts has its own distinct features and is certain to enrich your culinary adventures. From grilling to roasting, these cuts provide a plethora of options for satisfying your taste senses. So assemble your loved ones, light the grill, and set out on a culinary adventure with our outstanding grass-fed Angus Beef. Discover the unsung heroes and savour the ultimate beef experience that will leave you wanting more.

We invite you to explore our online store and sample the exceptional taste of our hidden champion cuts for yourself. From succulent short ribs to tender flat iron steak, every bite is a journey of rich flavours and unparalleled satisfaction. Whether you're a seasoned meat eater or looking to expand your culinary horizons, our beef cuts are sure to leave you wanting more.