Discover the trending cuts redefining flavor, texture, and plating in today’s kitchens.
In the ever-evolving world of culinary innovation, chefs are turning to lesser-known cuts that deliver bold flavor and versatility. These modern favorites aren’t just trendy—they’re practical, sustainable, and packed with character.
Here are five cuts making waves:
- Denver Presa (Ibérico Pork)
- Oval-shaped, ultra juicy, and ideal for grilling or slicing into medallions.
- Seam butchered for tenderness and marbling.
- Ribeye Cap (Wagyu)
- The crown jewel of the ribeye, prized for its buttery texture and dramatic plate presence.
- Best grilled thick or seared Korean-style.
- Chuck Flap (Black Opal Wagyu)
- A hidden gem with deep beefy flavor and intricate marbling.
- Perfect for carne asada or slow roasting.
- Secreto (Ibérico Pork)
- The Spanish butcher’s secret—marbled like Wagyu, cooks fast, and melts in your mouth.
- Ideal for sliders, tacos, or medium-rare steaks.
- Tri-Tip (1855 Beef)
- Lean yet flavorful, with a bold grain and great crust potential.
- Grill whole or slice thin for sandwiches.
These cuts aren’t just delicious—they’re redefining what it means to cook with intention. Whether you’re plating for a tasting menu or firing up the grill at home, these selections bring the flavor.