Several “value cuts” from underutilized parts of the chuck and round are available. They are cut differently, making them more useful and reasonably priced, compared with traditional cuts, such as T-bones, tenderloins and rib-eye steaks.
The value cuts are considered lean. For example, a 3-ounce serving of grilled petite tender has 150 calories and 6 grams of fat. These cuts can be used in a number of different dishes and with a variety of preparation methods, such as grilling, broiling or skillet cooking.
Flat iron steak is cut from the chuck/shoulder section. These steaks can be prepared by grilling or skillet preparation.
Petite tenders are cut from the shoulder/chuck section. Petite tenders can be sliced into medallions or cooked whole using dry-heat methods, such as roasting or grilling.
Ranch cut steak is from the chuck/shoulder and can be prepared by grilling or broiling.
Note: Flat iron steaks, petite tenders and ranch cut steaks, cut from the arm portion of the chuck, sometimes are labeled “boneless arm steaks.”
Western griller steak is from the bottom round, and the suggested preparation method is marinating followed by grilling/broiling or braising (simmering with a small amount liquid, covered).
Sirloin tip side is from the round. The suggested preparation method is marinating followed by grilling or broiling.