The 14 Cuts Of Steak You Should Steer Clear Of Buying
– Eye of Round
This cut is very lean and lacks marbling, making it tough and less flavorful compared to other steaks.
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Bottom Round Steak
Similar to the eye of round, the bottom round steak is also tough and can be difficult to chew, requiring slow cooking methods to tenderize.
Top Round Steak
While it's more tender than the bottom round, the top round is still a lean cut that can be dry and chewy if not prepared properly.
Flank Steak
Although flavorful, flank steak can be very tough and requires careful cooking and slicing against the grain to be enjoyable.
Skirt Steak
This cut has a strong, beefy flavor but can be tough and chewy, especially if overcooked. It's best used in dishes that require marinating.
Sirloin Tip
Despite its name, sirloin tip comes from the round and is not as tender as the sirloin itself. It’s often dry and requires marinating or slow cooking.
Chuck Steak
Chuck steak is a flavorful cut but is typically tough and best suited for slow cooking or braising rather than grilling.
Round Steak
Round steak is a broad term for several cuts from the round primal, all of which tend to be tough and lean, making them less desirable for grilling.