When shopping for meat, some cuts are less desirable due to their tough texture, high fat content, or lack of flavor. Here are six cuts you might want to avoid.
Brisket (If Not Prepared Properly) While brisket can be delicious when slow-cooked or smoked, if not prepared correctly, it can be tough, dry, and chewy. Avoid it unless you're prepared for long cooking times.
Flank Steak Flank steak is often tough and chewy unless marinated and cooked quickly over high heat. It can be difficult to get the right texture if not prepared properly.
Skirt Steak (If Overcooked) Skirt steak is flavorful but can become very tough if overcooked. It's best cooked medium-rare to medium, and it's often better to use it for dishes like fajitas than to serve on its own.
Rib-Eye (With Excessive Fat) While rib-eye is known for its flavor, a cut with too much fat can be greasy and unhealthy. Look for a well-marbled rib-eye, but avoid those with large pockets of fat that don’t render down.
Round Steak Round steak can be quite tough and chewy due to its low fat content and muscle fibers. It's best avoided for quick-cooking methods and is better suited for slow-cooking or stewing.
Tenderloin (If Overpriced) While tenderloin is one of the most tender cuts, it’s also one of the most expensive. You can get nearly the same tenderness with a less expensive cut like sirloin or flank steak, making it less cost-effective.