Five Choice Cuts of Meat to Know for Adventurous Grilling

Every cow contains hidden treasures. Some cuts are the product of international differences in butchering styles; others are not as well known, but they’re no less delicious. Supplies of commodity beef are straining under reduced supply, but smaller ranchers and processors are running at maximum output. Use this time to expand your appetite and find a new favorite name on your tongue.

The name, which means “cushion” or “pillow” in Japanese, describes the simple rectangular shape of this cut. Also known as the Denver steak, the particular muscle is the under blade of the chuck area. It’s a supporting player in a hardworking group, which translates to intense flavor without all the toughness. From $34 for 8 oz. at Mishima Reserve