Posted on Nov 22, 2021
The Most Overrated and Underrated Cuts of Beef, According to Chefs
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Seems almost unanimous that chefs think tenderloin has a great press agent! I've got to agree on the tri-tip!
Seems almost unanimous that chefs think tenderloin has a great press agent! I've got to agree on the tri-tip!
The Most Overrated and Underrated Cuts of Beef, According to Chefs
Posted from edition.thrillist.comPosted in these groups: 
Food/Chow
Food/Chow
Posted >1 y ago
Responses: 8
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Not that picky brother Jack! I'll take any steak that's a good cut and cooked properly ;-)
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Lt Col John (Jack) Christensen
Age has made me a little more picky, texture and flavor counts these days, but I've been like you for years.
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I tend to agree. Tenderloin or filet mignon have very little taste and poor texture. I love tri-tip and sirloin. Tongue has always been a favorite, it or heart, liver, kidney, and sweet breads are the first meal we have after a good day of deer or elk hunting.
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SFC (Join to see)
This takes some prep but last hunting camp, I filleted the thin meat off the outside of the venison ribs (usually cut up for burger or left with the carcass). It’s only about 3/8 thick but I diced the heart and liver, mixed it with diced potatoes and Uncle Ben’s wild rice and made rollatiniss with it, and slow cooked it in the Dutch oven with beer, water and bullion. Put a plate of that on top of your head and your tongue’ll beat your brains out to get to it, Lt Col John (Jack) Christensen
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PO1 Kevin Dougherty
I have been leaning more and more toward tri-tip in my meat purchases. Unless of course I find a good price on another cut. I've been doing a lot of chuck low and slow in the smoker.
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With you on the tri-tip, unfortunately we don't get much of it here in TX. Good flat iron steak is great, too.
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Lt Col John (Jack) Christensen
I love flat iron steak too but we don't see it much in Florida. I can go to a butcher and get tri tip most of the time but get blank stares if I ask for flat iron.
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