As told by Rosangela Teodoro
While ribeye, sirloin, and filet mignon dominate most meat cases, some of the most flavorful and satisfying cuts of beef often go overlooked. One standout is picanha, a prized cut in Brazilian barbecue. Located at the top of the rump, picanha stays remarkably tender because the muscle sees very little exercise. Its defining feature is the thick fat cap that melts as it cooks, basting the meat and delivering deep, rich flavor. Juicy, versatile, and full of character, picanha shines on the grill but performs beautifully with a variety of cooking methods.
Many home chefs overlook cuts like picanha simply because they’re unfamiliar. Supermarkets tend to stock what’s most recognizable, while restaurant menus reinforce the same few options. A knowledgeable butcher changes that experience by introducing customers to the full range of what an animal offers. At Teodora’s, every muscle is honored and used with intention, nothing wasted, and everything transformed. Working closely with small farms, Teodora’s focus is on whole-animal butchery, sustainability, and beef raised without hormones or additives. This is something a supermarket simply can’t replicate.
Two other exceptional yet underrated cuts are the blade steak and the bavette steak. The blade steak comes from the shoulder, just below the neck and above the front legs. It’s richly flavored, surprisingly tender, and more affordable than many premium cuts. With a slightly sweeter taste than ribeye or sirloin, the blade is incredibly versatile and perfect for barbecuing, pan-searing, or slicing thin for stir-fry. Cooked to medium rare or medium, it develops a crisp crust while staying moist and tender inside.
The bavette steak, often referenced as the “butcher’s cut,” is a French bistro favorite known for its deep beefiness and loose, coarse grain. It’s found on the bottom sirloin flap near the flank and abdominal muscles, and is heavily marbled and more richly flavored than flank steak. At Teodora’s, we like to craft the bavette into a beautifully braided roast, reflecting a specialty technique. To make an unforgettable dish, try dry brining overnight to enhance its natural flavor and tenderness.
Exploring these lesser-known cuts opens the door to better flavor, better value, and a deeper connection to the craft of butchery. It’s proof that some of the best beef isn’t always the most familiar.