When most people think of steak, a few classics usually come to mind: ribeye, striploin, sirloin, and tenderloin. And for good reason - these cuts are famous for their flavour and tenderness.
But when you pop into our farm shop or buy whole, half, or quarter, you'll see so many more incredible steaks that often fly under the radar. Some of them are just as flavourful (and often more affordable) than the classics. And, of course, these all come from our local, free-range, grass-fed, grain finished beef.
So let’s break it down: where these steaks come from, what makes them special, and how to cook them for the best results.
The Classics Everyone Loves
These are the cuts most people already know - and they’re popular for a reason.
Ribeye
We call it the Rolls Royce of steaks, the ribeye comes from between the chuck and the loin. It’s heavily marbled, incredibly juicy, and packed with flavour.
Best cooked: Hot and fast - grill or cast-iron pan, then rest.
Striploin - New York Strip
This is Stuart’s “game-winner” steak. Cut from the short loin, it has a generous fat cap that delivers a rich, beefy flavour with just the right amount of tenderness.
Best cooked: Pan-seared or grilled for a classic steak dinner.
Top Sirloin
The perfect all-rounder. It’s moderately tender, budget-friendly, and loved by just about everyone. It's a great option for families.
Best cooked: Grill, pan-sear, or slice for steak sandwiches and stir-fry.
Tenderloin - Filet Mignon
Cut from along the spine, this is the most tender steak on the animal. It’s lean and delicate, with a buttery texture rather than bold beef flavour.
Best cooked: Sear first, then finish in the oven.
Underrated Steaks You Should Absolutely Be Trying
These are the cuts our team get most excited about; big flavour, great value, and often even more interesting than the classics once you know how to cook them.
Chuck Steak aka the Cowboy’s Ribeye
Found near the ribeye in the shoulder, chuck steak delivers rich, beefy flavour and impressive marbling for the price. It’s a little firmer than ribeye, but when cooked with care (butter-basted with garlic and rosemary, or reverse-seared), it eats like a much more expensive steak.
If you love ribeye but want better value, this is your cut.
Bavette - Flap Steak
Greg’s all-time favourite. Bavette has a deep, rich beef flavour and a loose, juicy grain similar to flank - but more tender. Cook it just like a classic steak, then slice thinly against the grain and it becomes unbelievably tender.
Think: striploin vibe, at a better price.
Skirt Steak
Cut from the ribs, skirt steak is thin, tender, and loaded with flavour. It loves a marinade and a quick, hot sear. This is the go-to cut for fajitas, tacos, and anything where bold beef flavour matters.
If you like flank, you’ll love skirt.
Denver Steak
Cut from the chuck, Denver steaks are thick, beautifully marbled, and shockingly tender. Reverse-sear and slice thin across the grain for a steak that eats like a ribeye with extra richness.
One of the best “hidden gem” steaks on the cow.
Flank Steak
Lean, flavourful, and defined by its bold grain. Flank loves marinades and quick, high-heat cooking. Slice it thin across the grain and it shines in tacos, stir-fries, or steak salads.
Perfect if you love big beef flavour without heavy fat.
Tri-Tip
Found near the hip, tri-tip is similar to picanha but with more marbling. Roast it low and slow, then finish with a hot sear to crisp the edges. Slice across the grain and you’ll get juicy, tender steak with incredible flavour.
Great for feeding a crowd or making next-level steak sandwiches.
Flat Iron
Cut from the shoulder blade, flat iron is known as the second-most tender steak after tenderloin. It’s thin, well-marbled, and packed with beefy flavour. A quick pan-sear or grill is all it needs.
If you love tenderloin but want more flavour, try this.
Blade Strip Steak
These are the flavour-packed strips that surround the flat iron in the shoulder. Blade strip steaks are affordable, juicy, and full of rich beef character. You can slow-cook them for incredible tenderness or cook them like a regular steak and simply slice against the grain to keep them tender.
An awesome, budget-friendly way to get big steak flavour.
Delmonico
Only two per cow. Thick, beautifully marbled, and incredibly rich, Delmonico steaks sit between the ribeye and the chuck, giving it the flavour of chuck and the fat of a ribeye. Reverse-sear and let the fat slowly render for one of the best steaks you’ll ever eat.
This is a butcher’s-cut for a reason.
Merlot Steak
Lean, dark-red, and intensely beefy. Merlot steaks are thin and cook fast; perfect for quick pan-searing or the grill.
Great if you like bold flavour without heavy fat.
Why We Love Offering All These Cuts
At Yankee Flats Meats, we believe in using the whole animal - not just the trendy cuts. That means more variety for you, better value, and a more sustainable way of farming and processing.
If you’re ever unsure what to grab, our team loves helping you pick a steak based on how you want to cook and what flavours you enjoy. And keep an eye out for our Steaks 101 video series, where we walk through these cuts in real time!