What is Undercut Beef? A Guide to This Tender and Flavorful Cut

As a beef lover I’m always looking to expand my knowledge and try new cuts of meat. Lately I’ve been hearing more about a cut called undercut beef. It sounded delicious, but I wasn’t quite sure what it was. So I decided to do some digging to really understand what undercut beef is all about.

After some research, I’ve got all the details on this prized cut of meat. Keep reading to learn what undercut beef is, where it comes from on the cow, how to cook it, and why you should add it to your dinner menu!

What is Undercut Beef?

Undercut beef refers to a specific cut of beef taken from the sirloin section near the rear of the cow It is a strip-shaped muscle that runs along both sides of the spine in the cow’s lower back region

Some key facts about undercut beef:

It comes from the section of the cow right before the rump area starts
It is taken from the primal loin section of beef.
It is sometimes referred to as sirloin butt or top butt.
It is boneless and very tender due to minimal connective tissue.
It is considered one of the premium steaks cuts.

So in a nutshell, undercut beef comes from the top portion of the sirloin primal and is prized for its tenderness and flavor. The muscle doesn’t get much use by the animal, so it stays very tender.

Where Exactly is Undercut Beef Located on a Cow?

To really understand undercut beef, it helps to visualize where it comes from on the cow. As mentioned, it is taken from the sirloin section adjacent to the spine in the lower back region.

More specifically, undercut beef steaks are cut from the longissimus dorsi muscle, which runs along the upper back of the cow. This muscle does little work, so it retains tenderness.

The sirloin area is near the hindquarters of the cow, right before the rump region. It sits between the tenderloin and the round primal cuts. The upper portion closest to the spine yields the most tender undercut beef cuts.

Characteristics that Set Undercut Beef Apart

Undercut beef has some special characteristics that set it apart from other cuts:

Tenderness – Extremely tender due to minimal connective tissue in the muscle.
Lean – Has less marbling than ribeye or tenderloin, but enough for flavor.
Flavor – Rich, meaty, slightly robust beef flavor.
Juiciness – Tends to be juicy due to adequate marbling.
Appearance – Deep red color with modest marbling distributed evenly.
Versatile – Suitable for grilling, pan searing, broiling, and roasting.
Price – More expensive than sirloin due to tenderness but costs less than tenderloin.

How to Cook Undercut Beef to Perfection

Undercut beef’s leanness and tenderness make it suitable for quick, hot cooking methods. Here are some tips:

Grill over direct high heat for 4-7 minutes per side for medium rare doneness.
Pan-sear in a very hot pan for 3-5 minutes per side. Baste with butter for added flavor.
Broil 4-6 inches from heat for 5-7 minutes per side for medium doneness.
Roast in a 425°F oven for 15-20 minutes for medium rare.
Don’t overcook or the tenderness will suffer. Cook to medium rare or medium at most.
Let rest for 5-10 minutes before slicing to retain juices.
Season simply with salt, pepper, garlic, and herbs to complement the flavor.

What are the Best Ways to Serve Undercut Beef?

Undercut beef’s versatile flavor pairs nicely with a variety of sides:

Baked or mashed potatoes
Sauteed mushrooms
Roasted asparagus or Brussels sprouts
Grilled peppers and onions
Leafy salad with vinaigrette
Fresh herb butter
Chimichurri sauce

Getting creative with robust sauces and toppings can take undercut beef to the next level. It also stands up well as the star of steak sandwiches and tacos.

Why Should You Add Undercut Beef to Your Dinner Menu?

Here’s a quick recap of why undercut beef deserves a spot in your kitchen:

Extreme tenderness with no tough connective tissue
Full beefy flavor from the sirloin area
Retains juiciness due to marbling
Quick cooking and hard to overcook
Versatile cut suitable for all cooking methods
A premium steak experience at a lower cost than tenderloin

For steak lovers looking for a tender, juicy and flavorful cut of beef, undercut is a prime option. The next time you’re browsing the meat counter or butcher shop, keep an eye out for undercut beef. Your tastebuds and wallet will thank you!

Common Questions about Undercut Beef

What are some other names for undercut beef?

Undercut beef may also be called sirloin butt, top butt, or beef loin butt steaks.

What’s the difference between undercut beef and sirloin steak?

Undercut beef comes from the upper portion of the sirloin primal closest to the backbone. Sirloin steak is cut lower down and may have more connective tissue.

Is undercut beef the same as filet mignon?

No, filet mignon comes from the tenderloin primal, which is much more tender but has less beefy flavor. Undercut has more flavor at a lower price point.

How should you season undercut beef?

Simple seasoning is best to let the flavor shine. Salt, pepper, garlic, thyme, and rosemary all complement undercut beef wonderfully.

Is undercut good for grilling?

Absolutely! Undercut beef is perfect for grilling. The tender cut won’t dry out quickly over high heat on the barbecue.

A Cut Above | Meat Cuts Explained | Food Tribune

FAQ

What is the difference between tenderloin and undercut beef?

The Tenderloin: The tenderloin spans two primal cuts, the short loin and the sirloin. It is found underneath the ribs, next to the backbone. The Undercut: Popular in Pakistan, the undercut is the tender meat of the loin muscle, found on each side of the cow’s vertebral column.

Where is undercut meat of a cow?

The Undercut This is found on each side of the cow’s vertebrae. It’s softest to cook compared to the rest of the meat. In desi speak we can say asani se galne wala cut.

What is beef chuck under blade good for?

The under blade steak can be grilled hot and fast, though anything over medium doneness is going to lead to a tough and dry cut of meat. The under blade steak is a good cut for braising, as well as for making into kebabs, fajitas, and stir-fry.