Walk into any butcher shop and you’ll notice something curious. The display case showcases familiar cuts like ribeye, filet mignon, and New York strip, but the truly exceptional pieces often remain hidden in the back. Experienced butchers have long kept certain cuts for their own dinner tables, earning these selections the nickname “butcher’s cuts.” Artisanal craftsmanship and specialty cuts continue to be in high demand through 2025, these insider secrets are finally getting their due recognition.
Let’s explore the five cuts that professionals have been quietly enjoying while selling premium steaks to unsuspecting customers.
Hanger Steak – The Original Butcher’s Secret
The hanger steak has been kept as a well-guarded secret for years, known as the “butcher’s steak” for its rich, beefy flavor and unique texture, with there being only one hanger per animal. This cut literally hangs from the diaphragm area between the rib and loin, which gives it its distinctive name. You’ll find it to be rich and full with a hearty, beefy flavor, similar to that of a ribeye, but without the price tag. The texture is slightly coarser than premium cuts like ribeye, but the intensity of beef flavor more than makes up for it, and compared to premium cuts, hanger steak is often more budget-friendly. Smart butchers have been quietly enjoying this gem while selling the more expensive cuts to unsuspecting customers.
Ribeye Cap – The Crown Jewel
The ribeye cap, also known as spinalis dorsi, delivers exceptional marbling, exquisite flavor, and extraordinary tenderness, and this amazing cut sits on top of the ribeye and is what makes that steak so special. The Spinalis Ribeye Cap, also known as butcher’s butter, is very sought after yet rare to find, and most butchers know this is the crown jewel of beef, which is exactly why they often set it aside for their own dinner tables. It is almost as tender as the tenderloin, but has every bit the flavor of a ribeye – you’re getting the butter-soft texture of filet mignon with the rich, beefy punch of a ribeye. When you do find this cut, it’s typically rolled and tied with butcher’s twine, creating a compact medallion that’s perfect for high-heat cooking.
Flat Iron Steak – The Hidden Chuck Diamond
Flat Iron Steak may be the best-kept secret in the meat industry, with butchers and beef experts having long favored it for its incredible tenderness, and this cut comes from the shoulder area, specifically from the chuck primal. It’s like finding a diamond in rough terrain, being extremely tender which is the second most tender cut just after Filet Mignon, with no connective tissues and very fine grain. Named after its resemblance to an old-fashioned metal flat iron, flat iron steak is another lean and tender steak option that butcher’s like . With its uniform thickness, flat iron steak is incredibly versatile – you can sear it, smoke it, grill it, marinate it, use it with a dry rub, slice it up for sandwiches or enjoy it on its own. There is a line of gristle that runs down the centre of a flat iron so the steak can be tough if this has not been removed by the butcher.
Picanha – The Brazilian Treasure
The Picanha is also known as the Sirloin Cap in the US or the Rump Cap in Australia, and it’s known for its strong beef flavor. Recently, the Brazilian cut of “Picanha” has surged in popularity, with the fat cap recognized as a source of incredible flavor and juiciness, and the rise of Brazilian steakhouses has introduced American diners to its greatness. When it comes to purchasing picanha, you won’t find this cut in most butchers in the U.S., but butchers skilled in full animal breakdown should be able to provide this cut upon request because picanha is rarer as it is not a part of the cow that is sold by butchers often. Picanha can be a steal – but only if you find it at a Brazilian butcher or specialty shop, though in mainstream grocery stores, it’s often marked up as a ‘premium cut’, and butchers who understand this cut’s true value often keep it for themselves.
Tri-Tip – California’s Best Kept Secret
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Tri-tip steak is one of Omaha Steaks butcher’s best kept secrets, and this unique steak cut is rich in flavor and naturally lean. This California cut originated in Santa Maria and sometimes goes by that name, and it’s been a rarity at the butcher until recently, but it’s quietly gaining popularity in the meat scene. Called by many names such as a California cut, a Santa Maria steak, a Newport steak, a triangle steak and a bottom sirloin butt, it is also known as a “poor man’s brisket” because the flavor and texture is similar to a brisket but at a fraction of the cost. This triangular-shaped cut comes from the bottom of the sirloin, often referred to as a “Poor Man’s Brisket” as it grills fast like a steak but cuts like a brisket, and it has a desirable flavour profile and makes a great roast. Knowledgeable butchers appreciate this versatility and often grab these cuts for their own barbecue adventures.
These hidden gems prove that the best cuts aren’t always the most expensive ones. While customers line up for premium steaks, butchers have been quietly enjoying these flavorful alternatives that offer exceptional taste at a fraction of the cost. Next time you visit your local butcher, ask about these special cuts. They might just share their secret with you.