Increase plate expectations with these budget cuts of meat
Give diners the value they're looking for with less expensive beef cuts. Although not as costly as filet mignon or sirloin, flat iron and skirt steak bring a lot to the table. With a great meaty flavour and satisfying eating quality, these cuts are perfect for all day parts.
Cut from the cow's chuck section, the flat-iron steak is well-marbled, juicy and tender. Indeed, many chefs say the flat iron is second only in tenderness to the premium-priced tenderloin. Flat iron generally runs at half the cost of the tenderloin.
Cut from the cow's plate section, the skirt steak gained fame in its Mexican preparation, carne asada, which quick fries the meat, and sees a squeeze of lime and dash of salt rounding out the presentation. Our chefs choose it for its rich, beefy flavour and good price point.
These value cuts allow you to incorporate ever-popular beef into your dishes without forcing you to charge a premium. In this economy, value is a key motivator. If you can keep the perceived value of the plate high while keeping cost-value in the cross hairs, diners will be satisfied.
Behind the Recipes
Whole Wheat Linguine Pasta Salad
Diners looking for wholesome ingredients with a satisfying protein will love this pasta salad. Our chefs use the skirt steak here, grilling it and slicing it thinly across the grain for a pleasing texture. Whole wheat linguine is tossed with a colourful combination of blanched asparagus, grape tomatoes, roasted yellow peppers, sundried tomatoes, red onions, peas and basil. To complete the wholesome profile, our chefs rely on Kraft Signature Sundried Tomato & Oregano Dressing. Delissio Shredded Parmesan Cheese garnishes the salad.
Flat Iron Steak Sandwiches with Arugula-Basil Pesto
Our chefs once again feature the flat iron, lauding it for its juicy flavour and "good chewing" quality. Here, they turn the profile toward Italy, making a pesto spread with the vivid flavours of arugula, fresh basil, walnuts, Delissio Shredded Parmesan Cheese and Kraft Italian Dressing. They spread the pesto on thick slices of cheese-semolina bread, then top one slice with red onion, roasted red pepper and grilled flat iron, sliced thinly. To bring in richness, they top the meat with chunks of Brie cheese, then toast the bread until the cheese melts. The toasted-sandwich trend shows no signs of slowing down: In its 2008 Sandwich Consumer Trend Report, Technomic, Inc., found that nearly a third of consumers purchase more toasted or grilled sandwiches than they did in 2006.
Steak & Egg Breakfast Tostadas with Black Bean-Tomato Salsa
All-day breakfast is a trend worth paying attention to: Technomic's recent Breakfast Consumer Trend Report reveals that nearly half of consumers surveyed (46%) said they would like full-service restaurants to offer breakfast throughout the day. About a third of diners would like limited-service restaurants to offer the breakfast-all-day option. This dish answers that growing demand. Our chefs top a crisp tostada with a simple plus-one spread of Philly and tomatillo salsa. They grill flat-iron steak and slice it thinly for a tender profile. After the meat is laid on the tostada, they perch a fried egg atop, laying claim to this dish as a breakfast champion. Both a topping of Kraft Shredded Cheddar/Monterey Jack Blend Cheese and a fresh black bean-tomato salsa round out the Latin profile, looking to Kraft Zesty Italian Dressing for its bright, zingy flavour.
THE TENDER TEN
Popular steak cuts ranked by tenderness
1
Tenderloin
Tenderloin Steak (Filet Mignon, Chateaubriand)
The most tender of all beef cuts. Tenderloin steaks are prized for their delicate butter-like texture.
2
Chuck
Top Blade Steak (Flat Iron)
A relatively new cut from the shoulder that is well marbled yet extremely tender.
3
Short Loin
Top Loin Steak (New York Strip, Kansas City Strip)
A lean, flavourful favourite. Essentially a T-bone steak with the tenderloin meat removed.
4
Short Loin
Porterhouse Steak
A king-sized bone-in combination of both a finely textured tenderloin steak (filet) and a flavourful top loin steak (strip).
5
Short Loin
T-Bone Steak
Very similar to a porterhouse cut, but with less of the pricey tenderloin meat.
6
Rib
Ribeye Steak (Delmonico, Cowboy Steak—Bone-In)
The excellent marbling of this popular cut gives it a remarkably juicy, rich flavour.
7
Flank
(London Broil—Traditional)
A thin, flat cut that is very flavourful but moderately tough.
8
Round
Round Steak (Top Round, London Broil—Modern)
The eye round, bottom round and top round of beef connected in a single lean cut.
9
Sirloin
Top Sirloin Steak
A succulent yet lean boneless cut, and the most tender of the economical sirloin steaks. Perfect for big eaters on a budget.
10
Plate
Skirt Steak
Similar to a flank steak in rich flavour, but slightly tougher.