The price of beef and other butcher products has risen in recent months due to the increased cost of feed, fuel and labor. It’s part of a larger trend that is affecting pricing in many market segments as our nation works through the challenges presented by a global pandemic. But never fear – you can still enjoy delicious, high-quality natural beef from Ted’s without breaking your budget!
Below are Ted’s top recommendations for alternate cuts of Painted Hills Natural Beef that cost less than classic “steak house” selections like Ribeyes and New York Strip Steaks. When preparing any of these cuts on the grill, he recommends you follow a few guidelines:
- Our go-to seasoning for grilling is typically our signature dry rub, but these cuts also take well to marinades. Marinating them for 1-3 hours in advance will help ensure they stay tender when cooking. Try a simple combination of soy sauce, Worcestershire sauce, lemon juice, minced fresh garlic, salt and pepper, mixed and seasoned to taste.
- As always, and no matter how you are cooking your steaks, use a meat thermometer for fail-proof results. These cuts should be cooked to no more than medium temperature (145 F) for best results.
- These cuts are best served sliced. Always let your steaks rest for about 5 minutes before slicing to let the juices settle – you want the juice to remain with the meat, not run all over the cutting board.
- It’s important to make sure to slice these cuts against the grain to ensure a tender steak. Cutting with the grain elongates the muscle tissue and will result in a stringy and chewy texture.
Alternate Cuts of Painted Hills Natural Beef for the Grill:
Current Price: $17/lb.
This is a triangular cut from the sirloin that offers rich flavor and tender texture.
Current Price: $18/lb.
If you’ve been to France and ordered Steak Frites, chances are you’ve had Hanger Steak. This cut, sometimes referred to as a “Butcher’s Steak,” comes from the front of the belly and is typically cut into 8-12 oz steaks.
Current Price: $17/lb.
Flat Iron is extremely tender and well-marbled, but also a relatively lean cut. It comes from the chuck area (the shoulder), and offers excellent flavor.
Our staff is always happy to recommend the best cuts for your budget, and to suggest the best ways to prepare and serve particular cuts. We encourage you to give one of these alternate cuts a try, but if you’re looking for additional ideas, just ask!