6 Butchers’ Favourite Cuts You’re Not Eating Yet

You might think you know your way around a steak, but there are cuts hiding behind the butcher's counter that rarely make it to the spotlight. These aren't the fancy fillets or the trendy ribeyes. They’re the unsung heroes that butchers secretly savour, packed with flavour, perfect for slow cooking, and often way more affordable.

In this post, we're pulling back the curtain on six underrated cuts of beef that deserve a spot on your plate. If you're after bold flavour, melt-in-your-mouth tenderness, and a proper Aussie meaty feed, you’re in the right place.

1. Chuck Roll

Chuck roll is the unsung hero of the beef world. Found in the shoulder, it’s rich with marbling and bold, beefy flavour. Butchers love it for its versatility; it’s fantastic slow-cooked in a stew or pot roast, but it also works wonders when sliced thick for the grill or smoker. It’s a cut that demands time and a bit of love, rewarding you with tenderness and incredible depth of taste.

You can cube it for casseroles, braise it whole, or slice it thin for stir-fries. Chuck roll is often overlooked by the average shopper, but in-the-know butchers keep it close for good reason. It’s budget-friendly, deeply satisfying, and delivers comfort in every bite. Pair it with root veg and herbs or go bold with smoky spices. Once you’ve tasted it done right, you’ll never walk past it again.

2. Oyster Blade

Oyster blade is one of those underrated beef cuts that butchers absolutely swear by. Found in the shoulder region, this cut has a distinctive line of gristle through the middle, which puts off many buyers. But here’s the trick: that line melts away when slow-cooked, turning the meat into something deeply flavourful and tender.

It holds its shape well, making it ideal for braises, pot roasts, or even rich beef casseroles. Butchers love it because it delivers on both texture and taste. You can also serve it cold, thinly sliced in sandwiches, making it a versatile option.

A good marinade enhances its bold character, and once it’s been gently cooked low and slow, you’re left with a cut that rivals much pricier options. Add it to your winter cook-up list and thank your butcher later.

3. Tri-Tip

Tri-tip is a triangular cut from the bottom sirloin that’s hugely popular in the US, and it’s slowly making waves here in Australia. Butchers love it because it’s easy to cook, packed with flavour, and incredibly juicy when treated right. The marbling gives it a rich taste without the fattiness of some other cuts.

This cut is perfect for BBQs, especially when grilled whole then sliced thin against the grain. It forms a beautiful crust on the outside while staying pink and tender inside. Tri-tip is a standout for feeding a crowd or elevating your weeknight meal.

For best results, season with a dry rub or marinade, let it rest after cooking, and serve with roasted veg, salad, or on a warm roll for an epic steak sandwich. If you haven’t tried it yet, this could be your new go-to cut.

4. Beef Shin

Also called gravy beef, beef shin is a powerhouse of flavour and texture, prized by butchers for slow-cooked dishes. It’s packed with connective tissue and collagen, which break down during long cooking times into a rich, silky broth that coats every bite. This cut is perfect for soups, stews, or an Aussie-style osso buco.

Its real magic lies in the transformation, tough at first, but with a bit of patience, it becomes tender and delicious. The marrow in the bone adds a depth of flavour you just can’t get from leaner cuts. For the best results, give it plenty of time on low heat, and you’ll be rewarded with something truly comforting and hearty.

5. Flat Iron

Flat iron steak is one of those lesser-known gems that butchers get excited about. Cut from the top blade of the shoulder, it’s incredibly tender once the sinew is removed. In fact, it’s one of the most tender steaks you’ll find, second only to the eye fillet in texture but packing even more beefy character.

Butchers and chefs alike love flat iron for its balance of tenderness, flavour, and versatility. Whether you throw it on the barbie or give it a good pan-sear, it delivers a rich, satisfying taste without breaking the bank.

The key to enjoying flat iron? Slice it against the grain to preserve tenderness. It’s brilliant in tacos, wraps, or a hearty steak sandwich. Add a sprinkle of sea salt and some garlic butter, and serve with your favourite greens for a midweek meal that feels like a weekend indulgence.

6. Flank Steak

Flank steak is the butcher’s go-to when they want something quick, flavourful, and full of character. Taken from the abdominal muscles, this cut is naturally lean and delivers a bold, beefy punch that stands out in any dish. While it’s a little tougher than premium steaks, it rewards proper handling with flavour that rivals pricier cuts.

Sear it hot and fast, let it rest, and always slice against the grain for maximum tenderness. It’s brilliant in tacos, steak salads, wraps, and stir-fries. Flank also loves a good marinade, soaking up bold flavours like garlic-lime, soy-ginger, or chipotle with ease.

Butchers love it for its versatility, affordability, and the satisfaction it delivers when done right. Whether you're cooking midweek or prepping for a weekend feast, this cut brings big flavour without the fuss. Add it to your rotation and give your meals a hearty, lean twist that’ll keep you coming back for more.

Why Choose Carnivore Society For Your Meat Needs

Looking for a meat supplier that actually gives a stuff about quality, flavour, and where your beef comes from? Here's why Carnivore Society is a cut above the rest:

• Locally owned and operated: We’re proudly Aussie, sourcing our meat from ethical, local farms.
• Expert butchery knowledge: Our team knows every cut inside and out, helping you make the most of your meat.
• Full-animal philosophy: We promote nose-to-tail eating, supporting sustainability and reducing waste.
• Premium beef selection: From overlooked gems to prized steaks, all our cuts are grass-fed, hormone-free, and full of flavour.
• Perfect for carnivores: Whether you’re on the carnivore diet or just love quality beef, we’ve got your cravings covered.
• Fresh, direct delivery: Vacuum-packed and shipped quickly to preserve quality and taste.
• Meat-loving community: Get tips, recipes, and inspiration straight from the source.

Final Thoughts

When you try these cuts, you’re not just saving money. You’re tapping into generations of butchery knowledge, getting more value from the whole animal, and reducing waste.

Carnivore Society proudly supports full-animal appreciation and bold Aussie flavours. Follow us for recipes, cooking tips, and insider meat knowledge you won't get at your local supermarket.