What is Undercut Beef? A Complete Guide to This Tasty Cut

Undercut beef is a juicy, flavorful cut of meat that is growing in popularity among steak lovers But what exactly is undercut beef, and where does it come from on the cow?

In this comprehensive guide, we’ll cover everything you need to know about undercut beef including its characteristics, uses, and how to cook it to perfection. Let’s dive in!

What is Undercut Beef?

Undercut beef refers to a specific cut of steak taken from the sirloin section of the cow. It is sometimes also called undercut sirloin or boneless sirloin steak.

More precisely, undercut beef comes from the large lumbar muscle located along the backbone of the cow. This primal loin muscle is naturally tender since it gets little exercise compared to chuck or round cuts.

When fabricated from the sirloin primal, the undercut beef is removed as a single thick steak. It has a characteristic oblong, chop-like shape

Undercut beef steaks are prized for their fine marbling, portion size, and deep beefy flavor that takes well to grilling or pan frying.

Where Does Undercut Beef Come From on the Cow?

To understand where undercut beef is located, it helps to visualize the full breakdown of a side of beef.

The sirloin primal is located right behind the rib section of the cow, starting from the hip and extending partway down the backbone. It contains several major muscles including the tenderloin and top sirloin cap.

The undercut steak is fabricated from the largest portion of the sirloin primal. It consists of the whole lumbar muscle extracted as a single piece parallel to the vertebrae.

This location within the loin primal means the undercut contains meat that is naturally tender. At the same time, it gets more flavor from moderate use compared to little-used tenderloin.

On each side of the cow, the lumbar muscle will yield one large undercut steak weighing around 1 to 2 pounds. It is then trimmed of excess fat and connective tissue.

Key Characteristics of Undercut Beef

Undercut beef has several characteristics that make it a prized cut:

• Tender and fine-grained – Coming from the lightly worked loin, undercut beef has a naturally tender texture.

• Moderately marbled – Thin streaks of fat run through the meat, providing juiciness and flavor.

• Full, deep beefiness – The taste has a rich depth without being too gamy.

• Good portion size – Each undercut steak weighs around 1 to 2 pounds, enough for a hearty serving.

• Versatile – Suitable for grilling, pan searing, broiling, roasting and more cooking methods.

• Higher price – As a prized loin cut, undercut beef costs more than other steaks but delivers excellent eating quality.

For steak lovers, undercut beef provides the perfect blend of tenderness, rich flavor, and generous portion size. It’s ideal for serving grilled or pan-fried.

How is Undercut Beef Used?

Thanks to its superb flavor and texture, undercut beef can be used in a variety of ways:

• Grilled steaks – Slice into individual portions and grill over high heat for 2-4 minutes per side, depending on thickness and desired doneness. The tender meat takes well to charring.

• Pan-fried steaks – Cook in a hot skillet with butter or oil for 3-5 minutes per side. The fat helps keep the lean meat from drying out.

• Roasted steaks – Roast whole undercut steaks at 400oF for 15-20 minutes to bring out the deep, roasted flavors.

• Skewers – Cut into cubes for tender, flavorful beef skewers. Marinate first for added flavor.

• Steak sandwiches – Sliced undercut steak makes delicious sandwiches, especially when paired with toppings like cheese and caramelized onions.

• Salads – Thinly slice and serve over hearty salad greens for a satisfying lunch or dinner.

Any recipe calling for tender grilled or pan-fried steak would work wonderfully with flavorful undercut beef.

How to Cook Undercut Beef Steaks

Undercut beef steaks require just a few simple steps to cook to mouthwatering perfection:

• Pat dry – Blot steaks with paper towels before cooking to remove excess moisture for better browning.

• Season generously – Coat both sides with salt, pepper, garlic powder, or any other favorite seasoning to add flavor.

• Preheat cooking surface – Get your skillet, grill or broiler extremely hot before adding steaks.

• Sear the steaks – Cook over high heat for 2-4 minutes per side, flipping just once, for crisp crusting on the outside and a perfect medium-rare inside.

• Let rest – Allow steaks to rest 5 minutes before slicing to allow juices to redistribute. Dig in and enjoy!

The naturally tender meat of undercut steak requires minimal cooking time. Monitoring temperature with a meat thermometer helps avoid overcooking.

What to Look for When Buying Undercut Beef

Picking quality undercut beef is important to get the most flavor and tenderness. Here’s what to look for:

• Marbling – Seek moderate marbling without thick chunks of fat running through the meat. Light marbling provides flavor and moisture.

• Color – Fresh undercut beef has a bright cherry-red tone. Avoid any brown or dull-colored spots.

• Size – Pick steaks weighing around 1 to 2 pounds for the best portion and value. Larger cuts often have more connective tissue.

• Firmness – Undercut beef should feel firm with a glossy sheen and no signs of dryness. Pass on steaks that look shriveled.

• Pack date – Check for a recent pack date for maximum freshness. Use or freeze undercut steaks within 4-7 days of purchasing.

An ideal undercut steak will have great marbling, color, and portion size to deliver the ultimate eating experience. Shop from a trusted butcher to get the freshest cuts.

What’s the Difference Between Undercut Beef and Other Cuts?

Undercut beef has some distinct characteristics that set it apart from other popular steaks:

vs Ribeye

• Undercut has a deep beefy flavor from the lumbar muscles. Ribeye gets extra richness from the higher fat content.

vs Tenderloin

• Undercut has more flavor and fat marbling but slightly less tenderness than little-used tenderloin steak.

vs Strip Steak

• Undercut comes from closer to the sirloin so has a bolder meaty taste compared to the milder strip steak.

vs Tri-tip

• Tri-tip is cut from the bottom sirloin so is less expensive but also less tender than undercut steak from the loin.

While the flavors overlap, undercut beef stands out with its generous portion size, moderate marbling, and full-bodied but not too gamey beefiness.

Quick Tips for Cooking Undercut Beef

• Bring steaks to room temperature before cooking for more even cooking.

• Use a meat thermometer to check doneness instead of cutting into the meat prematurely.

• Flip steaks just once during cooking for better crusting. Resist the urge to move them around.

• Add a pat of butter to the hot pan for extra richness. Baste the melted butter over the steaks as they cook.

• Let steaks rest after cooking for 5 minutes or more to allow juices to redistribute internally.

• Slice against the grain before serving for the most tender results.

With its deep, savory flavor and tender texture, undercut beef delivers an indulgent and satisfying steak experience. Now that you know exactly what makes this cut so special, it’s time to fire up the grill or stove and enjoy a perfect steak.