OUR TOP 10 LISTS

10. New York Strip

The worst of the best, a total “first world” viewpoint, I know. If globally this were all we citizens of the universe had to complain about, there would be little or no complaining at all. I used to love NY strips. I used to pay outrageous sums of money for them at stuffy, white tablecloth steakhouses.

Yes, they are good. No, they are not worth the price per pound and I will go toe-to-toe or even throw down in fisticuffs to defend my point of view. The strip is a heavy cut of meat. It’s thick, it’s overpriced, it’s over-sold and it’s my least favorite of the best cuts of meat.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

9. Chuck/Shoulder Roast

One of the most utilized cuts of beef in our kitchen. Grind it or braise it, the shoulder will give back as much as you put in. It isn’t the easiest piece of meat on a steer, albeit the cheapest. It’s going to take some time, it’s going to take some love, the shoulder is a real working muscle.

We like to buy large chunks of chuck and cut them into 6-9 oz. serving portions - nice, perfect cubes of beef shoulder waiting to be bathed and braised in whatever amazing concoction of spices, aromatics and liquids we can think of. The cliché yet delicious Beef Bourgogne has been around for hundreds of years and still finds its way onto our plates once or twice a year.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

8. Beef Tongue

Okay, don’t run away. People tend to get nervous with unfamiliarity, especially when it’s something like tongue. I know because I used to as well. Familiarity breeds comfortability. As those who follow our blog know, I don’t see any difference in pieces of an animal - I really don’t.

A dry-cured beef tongue used as the base of a sauce or the starter meat in an all-star chili is so perfectly placed I dare anyone not knowing what they are eating to tell me they don’t love it. And I mean LOVE it.

The tongue is pure and tender and when treated properly it can be one of the tastiest muscles in a cow.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

7. Flank Steak

It’s the marinating cut. No piece of beef will work better for marinating. It’s loose composition by nature allows for great absorption for whatever application you see fit. The job of the flank is literally to hold the steer’s belly, and all that’s inside of it, together.

I love the flank and the flank loves me in return. Break out those tortillas and grilled veggies, this is the perfect cut for fajita night at home. Marinated in a little tequila, lime, garlic, cumin and coriander, the flank becomes a juicy, flavorful cut of meat perfect for filling fajitas or serving with some cilantro, lime and rice.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

6. Sweetbreads

The feared offal gang strikes again. You made it past the tongue, now let’s talk Thymus glands. My wife isn’t going to be eating sweetbreads anytime soon. They’re my treat and usually something I reserve for a man date while my wife is out of town. Sweetbreads come in two types: heart and throat from two different immature animals: lamb and veal.

Hungry yet? I am. I wouldn’t have included sweetbreads on the list if I didn’t love them so much and think you might too. Treated properly and farmed responsibly, they’re a delectable little protein. I love them with chorizo and lentils or in a pasta dish with chives and cream sauce. Sweetbreads benefit greatly from a 24-hour soak in buttermilk or brined in a spiced solution of your choice. Don’t be scared. Treat them right and love them for life.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

5. Tenderloin

Surprised to see this one in the middle of the pack? You shouldn’t be. Obviously, the tenderloin is the most sought after and expensive slice of bovine out there and that’s why it’s so middle of the pack on this list. Yes, it’s an amazingly tender treat and my wife’s favorite, but that’s the problem - it’s a treat.

I know at my local butcher shop that specializes in locally farmed, high quality product a tenderloin tinges on $40/lb., which isn’t bad when you’re treating yourself, but when you’re looking at a steer as a whole, it’s just not worth paying that much for a back muscle when every other muscle in the beast is $10/lb. less. Don’t hate - pay less and get more.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

4. Short Rib

Number four is the short rib, the richest and most beautiful of the braising cuts. They cry out for a demi-glace, mashed potatoes and sautéed greens, perfect for a Saturday evening dinner. Fairly priced and requiring a long cooking time, short ribs are the star of our favorite Fall and Winter dinners.

There’s something really romantic about allowing your dinner to slowly braise in the oven all day. Maybe it’s about suspended gratification or maybe it’s as simple as rustic and pure comfort food harkening back to times past. Whatever it is, it’s our favorite braising cut and one you should be cooking.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

3. Ribeye

The ribeye is probably the best “tasting” steak. It’s a prime piece of meat from one of the best parts of the animal. The ribeye garners its great flavor from its high fat content and retains tenderness by not being a hard working muscle.

Tasty if pan seared or thrown on a grill, marinated or rubbed down with garlic and herbs, cut in a two-inch steak for two or one-inch steak for you. Grab a bold glass of red and enjoy the ribeye, the only steak that begs you to suck the flavor off of the fatty chunks. It’s just that good.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

2. Hangar Steak

The trendiest of all steaks is the hanger steak. The hanger used to be called the “farmers steak” or the “butchers steak.” The story goes, when butchering the cow there are two flaps of meat that hang from the animal near the diaphragm. These two pieces of meat, not being of the most interest to retailers of old, would go to the butcher or the farmer to take them home for themselves.

Now when you find yourself at those wonderfully small and intimate farm-to-table restaurants, you’re sure to see chefs inspired and happy to use the hanger. It’s a thick steak, usually around 1½ pounds, and a perfect candidate to pan roast and baste. A total win in the steak world.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo

1. Top Sirloin

The most versatile, fairly priced, beefy tasting lean cut you’re going to get is the top sirloin. In comparison, every other steak is expensive and over used. The reliable sirloin is your best bet. It’s sitting in the case waiting for you to call its name.

Grilled with salt and pepper and served in a steak dinner, ground up into a lean burger or prepared as beef tartare, this is our ultimate cut. It’s the beef cut that always over-delivers, and yet, it’s the most enjoyable and accessible piece of meat you’ll find. Take our word for it, save your money and buy up that sirloin.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.

Author: Justin D. / The Gastronomic Duo