No disrespect to ribeyes or baby backs, but there’s a whole lot more than that to a cow or a pig. You may never have heard of Denver steaks or country-style pork ribs, but they’re part of a whole roster of alternative cuts gaining popularity thanks to the revival of old-school, whole-animal butcher shops. “These lesser-known cuts are inexpensive and just as delicious,” says Chris Carter, co-founder of Nashville meat market Porter Road.
So the next time you’re getting meat for a cookout, try one of the four cuts below.
Don’t see them in your butcher’s case? Just ask. We’re guessing the butcher will be psyched that you did.