Real flavor lives outside the filet.
At Little Mountain Farm & Cattle Co., we raise beef with care because we believe in using every part of the animal with purpose. Not every cut needs to come from the center of the plate to be worth your time. In fact, some of the richest, most rewarding flavors come from the underrated ones. These are the cuts that chefs love, but many home cooks still overlook.
If you’ve only been reaching for ribeye or tenderloin, here are five cuts that deserve a spot in your kitchen.
1. Denver Steak
Tender, marbled, and surprisingly forgiving
The Denver steak comes from the chuck, a part of the animal more commonly associated with slow-cooked roasts. But hidden beneath those larger muscles is a gem of a cut that’s well-marbled and full of beefy flavor. Properly trimmed, the Denver rivals more expensive steaks for tenderness, especially when cooked over high heat and sliced against the grain.
Here’s why we like it:
-
Naturally lean but still full of flavor
-
Holds up well to high-heat cooking
-
Ideal for grilling, slicing, or dicing for kabobs and stir-fry
-
More affordable than premium cuts, but just as versatile
-
Great for meal prep as it keeps its texture and reheats well
We like it simply seasoned, grilled or pan-seared, and finished with a touch of butter. It’s the kind of steak that doesn’t ask for much and gives plenty in return.
2. Bavette
The butcher’s secret
Bavette, also known as flap steak, is cut from the bottom sirloin, right near the flank and close to where you’d find skirt steak. It’s a long, flat cut with a loose grain that makes it a dream for marinades and fast, hot cooking.
For a long time, this was the kind of steak butchers kept for themselves. Why? Because it’s rich in flavor, quick to cook, and incredibly versatile. It might not look like much raw, but once it hits the grill and gets sliced against the grain, it delivers in a big way.
Why we like it:
-
Loose grain makes it ideal for soaking up marinades
-
Naturally tender when cooked to medium rare
-
Deep, beefy flavor with a slightly chewy bite (in a good way)
-
Slices beautifully
-
Pairs well with bold sauces
3. Flat Iron
Second only to tenderloin in tenderness…at half the cost
The flat iron comes from the top blade of the chuck (part of the shoulder) which surprises most people given how tender it is. A skilled butcher removes the tough connective tissue running through the center, revealing a cut that’s second only to tenderloin in tenderness but with way more flavor.
With solid marbling and a rich, beefy bite, flat iron steaks cook quickly and evenly, making them perfect for busy nights or quick grill sessions.
Why we like it:
-
Incredibly tender without the premium price
-
Great marbling for bold, beefy flavor
-
Cooks evenly and quickly over high heat
-
Ideal for quick weeknight meals or steak salads
-
Holds up well to dry rubs or simple seasoning
No need to overthink it…hot pan, salt and pepper, a few minutes per side. That’s all it takes.
4. Skirt Steak
Big flavor, best with a char
Skirt steak is cut from the plate (the lower belly of the steer) and it brings some of the biggest flavor of any cut. It’s long, flat, and intensely marbled, with a loose, ropey grain that makes it ideal for soaking up marinades and getting that perfect sear over high heat.
There are two types of skirt: inside and outside.
We prefer the outside skirt when available as it’s a bit thicker, more uniform, and even more flavorful. Either way, skirt steak is all about high-heat, fast cooking, and thin slicing across the grain.
Why we like it:
-
Intense beef flavor with a rich, buttery bite
-
Loose grain makes it ideal for quick marinades
-
Best cooked hot and fast (grill, broiler, or cast iron)
-
Slices perfectly
-
Delivers maximum flavor in minimal cook time
Just remember: cook it quickly, let it rest, and always slice across the grain. That’s the move.
5. Top Sirloin
Lean and dependable
Top sirloin comes from the primal loin, just behind the short loin and above the round. It’s a working muscle, which gives it a firmer texture and bold flavor without excess fat. While it’s not as tender as a filet or as marbled as a ribeye, it holds its own, especially when cooked and sliced properly.
It’s the kind of cut that fits into just about any meal. It does the job and then some.
Why we like it:
-
Delivers big flavor without the extra fat
-
Stands up to marinades, rubs, or simple salt and pepper
-
Ideal for grilling, slicing over salads, or cubing for kebabs
-
Cooks evenly and stays juicy with proper rest
-
Affordable and perfect for meal prep or feeding a crowd
This is the steak you keep in your regular rotation. No fuss. No waste. Just solid, satisfying beef.
The Heart Behind the Cut
At the farm, we value the whole animal. That means giving just as much care to these cuts as we do to the ones with the higher price tag. When you cook with intention, respect the process, and take time to understand where your food comes from. That’s where the good stuff happens.
You don’t need to spend more. You just need to cook a little smarter.
Ready to cook something better? Shop these cuts and more.