There’s no getting around it: quality beef is expensive these days. But not every impressive cut comes with a crazy price tag, and not every cut earns its keep at a gathering. The key is knowing which cuts deliver on flavor and crowd appeal and then sourcing them right.
That’s where our friends at Porter Road come in. Porter Road is known for sourcing pasture-raised, hormone-free beef from independent family farms and shipping directly to your door. Right now, they’re offering 15% off your first order just for Smoke Sheet readers with the code THESMOKESHEET15.
Below are five cuts worth knowing: two underrated ones that deserve more attention, two budget-friendly options that punch well above their price point, and one unabashed showstopper. All five are available through Porter Road.
Underrated Pick | Shop at Porter Road
Cut from the chuck directly above the shoulder blade, the Top Blade Roast is among the most flavorful cuts on the steer, and also one of the most overlooked. A line of connective tissue runs through its center; cooked low and slow, it dissolves into gelatin that bastes the surrounding meat from the inside out. Slice it across the grain, fan it on a board, and watch people ask questions.
Value Cut | Shop at Porter Road
One per animal, “hanging” from the diaphragm. Some butchers called it the butcher’s secret and kept it for themselves. The flavor is minerally, the open grain soaks up marinades, and it cooks fast over high heat. Slice it thin, pile on some chimichurri, and it tastes like something you’d pay serious restaurant money for. (Ahem, we’ve paid good money at a restaurant and it was well worth it.)
Underrated Pick | Shop at Porter Road
Serious beef people get excited when they see it on a menu, but many home cooks walk right past Bavette. Adjacent to the flank but with more marbling and a looser grain, it’s noticeably more tender. It’s wide and visually striking on a platter. Cook it hot and fast, rest it properly, and slice it thin across the grain. Then prepare for beefy intensity and for your guests to ask more questions.
The Showstopper | Shop at Porter Road
There is no subtlety to a Tomahawk Ribeye, and that’s the point. The full rib bone, typically 16 to 20 inches, gives it a trophy-like presence that stops conversations the moment you show it off. Underneath the spectacle is a classic, heavily marbled Ribeye with the cap intact. Reverse sear it, finish over direct heat to develop a crust, and bring it to the table whole. You don’t need to explain it. The Tomahawk announces itself.
Value Cut | Shop at Porter Road
Tri-tip is a California staple that still hasn’t completely broken through nationally, which means value remains. Cut from the bottom sirloin, it runs roughly 2 pounds and feeds a crowd without breaking the bank. The muscle fibers run in two directions from a center point, so slicing requires attention. Reverse sear, slice thin against the grain, and it looks like it cost twice what it did.
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The best grillmasters know that the most impressive meals rarely start with the most obvious cuts. Find all five at Porter Road and use code THESMOKESHEET15 for 15% off your first order.
Sean Ludwig
Co-Founder, The Smoke Sheet
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