5 Lesser-Known Cuts of Beef You Should Be Cooking This Summer

Back in April, I was invited to be a guest at the Certified Angus Beef Culinary Center in Wooster, Ohio, along with a group of noted barbecue pitmasters from around the country. They called it the “Barbecue Summit”. I called it Beef Camp.

We toured a cattle farm, stuffed our own custom-blend sausages, and paired up in teams to cook an elaborate beef-centric feast. But the best part was when Diana Clark, a Meat Scientist for Certified Angus Beef, took us into the “Meat Lab”—a cold, clean butchering facility—and led us through the process of breaking down six forequarters of beef, each clocking in at around 200 pounds.

Most barbecue cooks get their briskets and ribs vacuum-sealed from a wholesaler, so it was illuminating to learn the contours of the cow and where all the pieces and parts come from. What interested me most was what was left behind after we had carved away the prized ribeyes, briskets, and strip steaks.