Butcher shops have an incredible opportunity to set themselves apart by offering flavourful, versatile, and budget-friendly beef cuts that go beyond the usual scotch fillet or porterhouse. Today’s consumers, inspired by dining experiences featuring cuts like flank, flat iron, and hanger steak, are eager to recreate those dishes at home—and for good reason. These cuts deliver outstanding taste, tenderness, and value, making them a smart choice for adventurous home cooks and forward-thinking butchers alike.
Mary Jane (MJ) Morse, Editor of Raremedium Foodservice magazine, says these cuts not only deliver exceptional taste and texture when prepared correctly, but also align with current trends in global cuisine, sustainability and value-conscious shopping.
“In a similar way that chefs are looking to differentiate their menu offer, butchers can also embrace these cuts to help differentiate your shop, giving you another talking point and educating your customers,” MJ says.
From a foodservice perspective, MJ notes that chefs are increasingly drawn to cuts that offer flexibility and flavour without the premium price tag, a shift that presents clear opportunities at the retail counter as well.
Flank steak: lean, bold and perfect for marinades
Flank steak is cut from the abdominal muscles of the cow. It’s lean, with a bold beef flavour, and benefits from marinating and quick, high-heat cooking methods such as grilling or pan-searing. Popular in Latin American and Asian dishes, flank steak is ideal for stir-fries, tacos and salads.
According to MJ, flank steak works particularly well in today’s kitchens because it bridges global flavours and everyday cooking. For butchers, it offers a strong upsell opportunity: affordable, easy to portion and ideal for customers looking for midweek meals that don’t compromise on flavour. Educating customers on slicing against the grain and using marinades helps to ensure repeat purchases.
Flat iron: the hidden gem of tenderness
Cut from the oyster blade, the flat iron steak is surprisingly tender – second only to the tenderloin – thanks to careful butchery that removes connective tissue. It’s well marbled, cooks evenly and suits grilling, sous vide or pan-frying.
MJ says flat iron is a classic example of a cut that performs well across both retail and foodservice.
“Flat iron steaks are ideal for customers who want a premium eating experience without the premium price tag,” MJ says. “Butchers can position this as a butcher’s cut and offer cooking tips to help customers get the most out of its versatility as a steak, sliced thin for a stir fry or stroganoff.”
Thick skirt and hanger steak: rich flavour for the adventurous palate
Often referred to as the ‘butcher’s steak’, hanger steak comes from the diaphragm and is prized for its deep, mineral-rich flavour. Long favoured in French bistros, it’s now appearing more frequently on Australian menus.
MJ points out that cuts like hanger steak are ideal conversation starters at the counter. While less familiar to some shoppers, their strong flavour, quick cooking time and compatibility with sauces such as chimichurri or Asian-style marinades make them appealing to confident home cooks.
Asian-style thin BBQ cuts: fast, flavourful and in demand
With the growing popularity of Korean BBQ, hot pot and stir-fry cooking, thinly sliced beef cuts are in high demand. Economical cuts such as brisket, chuck, knuckle and topside sliced paper-thin deliver speed, flavour and cultural relevance. They also improve carcase balance and reduce waste, benefits that support both sustainability goals and business performance.
According to MJ, these thin-sliced cuts reflect broader shifts in how Australians cook and eat, and butchers are perfectly positioned to benefit from this shift.
“Butchers can tap into this trend by offering pre-sliced packs for BBQs, shabu-shabu or bulgogi. These cuts are sought by multicultural communities and shoppers who want convenience without sacrificing authenticity,” she says.
Embracing alternative beef cuts is a practical way for butchers to add value, build trust and encourage repeat business. Offering cuts such as flank, flat iron, hanger steak and Asian-style thin BBQ slices gives customers the knowledge and confidence to cook with variety and purpose.