When it comes to choosing meat, most people stick with the classics—ribeye, pork roast, or maybe a tenderloin. But ask any butcher, and they’ll tell you there are hidden gems in the meat case that rarely get the spotlight. These cuts are affordable, flavorful, and tender when cooked right. As a butcher, I often keep these cuts to myself because they’re that good. But today, I’ll let you in on the secret. Here are three lesser-known cuts you should try next time you want to impress your dinner guests.
The Spider Steak
The spider steak—aptly named because of the web-like membrane that covers it—is a thin, flat muscle located near the cow’s hip joint. Don’t let its appearance fool you. While it might not look like much, this cut is a true treasure. It’s lean yet incredibly tender, with a flavor more intense than your typical flank steak.
In the shop, we don’t always put the spider steak on display—it’s that good. When cooked quickly in a hot pan and served medium-rare, it melts in your mouth. It’s juicy, bold, and perfect with nothing more than a sprinkle of salt and pepper. If you ever spot it on a butcher’s menu, don’t hesitate. Grab it before someone else does.
The False Spider Steak
If the spider steak is the star, the false spider steak is its underrated twin. It’s also from the hip area and shares the same tender texture and rich flavor. Its appearance is a little less refined—sometimes described as “rougher”—but don’t be discouraged. The taste is nearly identical to the spider steak, and it cooks up beautifully with minimal effort.
This cut shines with a simple preparation: a searing hot pan, a quick flash on each side, and it’s ready. Serve it rare to medium-rare for the best texture. Pair it with roasted vegetables or a crisp salad, and you’ve got a meal that rivals the fanciest steakhouse dishes.
The Pear and the Hanger Steak
Lastly, we have two cuts that share the spotlight: the pear and the hanger steak. These small, lesser-used muscles come from the cow’s inner thigh area. Because they aren’t worked much, they’re incredibly tender and juicy.
The pear is a smaller cut—usually around 600 grams—while the hanger steak can weigh up to a kilo. Both are versatile and cook quickly, making them perfect for a range of dishes. During summer, I love cutting them into cubes for skewers on the grill. In winter, they’re fantastic in a Burgundy-style fondue or simply pan-seared and served with a red wine reduction.
Why You Should Give These Cuts a Try ?
What makes these cuts so special is their combination of flavor and texture at a fraction of the price of more popular steaks. They’re perfect for home cooks who want to elevate their meals without breaking the bank. Plus, there’s something satisfying about cooking with a cut most people have never heard of.
Next time you visit your local butcher, ask for the spider steak, false spider steak, or pear. Trust me, once you try them, you’ll never look at the meat counter the same way again.
