Which Part Is Undercut Beef? The Complete Guide

Undercut beef is a delicious and versatile cut of meat that comes from a specific part of the cow. But which part of the animal does undercut beef come from exactly?

In this comprehensive guide we’ll cover everything you need to know about undercut beef including where it comes from, its characteristics, and how to cook it. Whether you’re a seasoned pro or just starting to explore different cuts of beef, read on to get the full lowdown on undercut beef.

What Is Undercut Beef?

Undercut beef refers to a thick, tender cut of beef steak that comes from the underside of the sirloin primal. It’s sometimes also called a culotte steak or piston steak.

The sirloin primal is located along the mid-to-rear back of the cow, right before the round primal where the hind legs are. Undercut beef steaks are cut from the sirloin primal adjacent to the tenderloin and rib primal.

This proximity to some of the most tender parts of the cow means that undercut beef is remarkably tender despite coming from a well-worked muscle area. The cut has a rich, beefy flavor while still being leaner than other cuts like ribeye.

Undercut steak is most popular in the UK and Australia but is gaining popularity worldwide for its tenderness and affordability compared to other premium steaks. It can be challenging to find at standard grocery stores in the US but is increasingly available at butcher shops and specialty grocers.

Which Part of the Cow Does Undercut Beef Come From?

To understand where exactly undercut beef comes from, it’s helpful to have a basic overview of beef cuts and cow anatomy. Here’s a quick breakdown:

• The cow can be divided into eight primal cut regions: chuck, rib, short loin, sirloin, round, flank, brisket, and shank.

• The sirloin primal is located along the mid-to-rear back of the cow. It sits between the short loin primal (where the tenderloin is) and the round primal (hind legs).

• Within the sirloin primal are several subprimals, including the top sirloin, bottom sirloin, and tri-tip.

• Undercut steak is cut from the bottom sirloin subprimal, specifically the bottom sirloin flap. This is the area adjacent to the flank and tenderloin.

Key Characteristics of Undercut Beef

Undercut beef has several notable characteristics that distinguish it from other cuts:

• Tenderness – Undercut steaks are remarkably tender due to their close proximity to the tenderloin. They have a velvety, buttery texture when cooked properly.

• Lean – While tender, undercut beef is also relatively lean for a steak. It provides a good ratio of protein to fat.

• Beefy flavor – The cut has a rich, beefy flavor while still being tender. It’s often described as a good compromise between tenderloin and ribeye.

• Affordability – Undercut steaks are reasonably priced compared to premium steaks like tenderloin and ribeye, making them a great value option.

• Versatility – The tenderness of undercut beef allows it to be cooked quickly over high heat, like grilling or pan-searing. But it also holds up well to slow braising.

• Marbling – You’ll find nice marbling distributed throughout an undercut steak, which keeps it juicy when cooked. But it’s not heavily marbled like a ribeye.

How to Cook Undercut Beef

One of the best qualities of undercut beef is its versatility – it can be prepared using a range of cooking methods:

• Grilling – The high heat of the grill nicely sears the outside while keeping the inside tender and juicy. Cook over direct high heat for 2-4 minutes per side.

• Pan-searing – Cooking the steak in a very hot pan mimics grilling and creates a flavorful browned crust. Use oil to prevent sticking.

• Broiling – Undercut beef steaks cook well under the high, dry heat of the broiler. Position the oven rack 6 inches from heat source.

• Braising – The connective tissue in undercut beef softens with moist heat. Brown the meat first, then braise in flavorful liquid for 2-3 hours.

• Stir-frying – Quick cooking over high heat lets you slice undercut beef thinly for dishes like stir-fry. Cut across the grain for tenderness.

Regardless of cooking method, let undercut steaks rest 5 minutes before slicing to retain juices. Season simply with salt and pepper or spice it up with marinades and rubs.

5 Delicious Undercut Beef Recipes to Try

Here are a few tasty recipe ideas that highlight undercut beef’s tenderness and flavor:

• Grilled undercut steaks with chimichurri – Top grilled undercut steaks with this flavorful Argentinean sauce.

• Beef stroganoff – Tender strips of undercut beef and mushrooms in creamy sauce over egg noodles.

• Thai beef salad – Marinate sliced undercut beef in lime, fish sauce, chili, and herbs for a refreshing salad.

• Beef bourguignon – Braised undercut beef shines in this French classic with vegetables and red wine sauce.

• Beef bulgogi stir-fry – Quick-cook marinated undercut beef with vegetables and rice.

Is Undercut Beef Always Halal?

Undercut beef is not always halal – it depends on the source. However, it can sometimes be sourced from halal-certified providers. When purchasing undercut beef, look for a halal symbol or certification label to ensure it meets halal standards for slaughter and preparation.

If the source is not certified halal, the undercut beef should be treated as non-halal meat. Many Muslims consider undercut beef to be an acceptable substitute for premium steaks as long as it comes from a halal-certified source.

Buying Quality Undercut Beef

When purchasing undercut steaks, here are a few tips for selecting high-quality cuts:

• Marbling – Look for moderate marbling without too much fat running through it. Some visible fat helps ensure tenderness and flavor.

• Color – Undercut beef should have a bright reddish-pink color without brown or grey spots, which indicate aging.

• Firmness – Press the meat gently – it should feel firm but yield slightly, not overly soft or hard.

• Size – For grilling or pan-searing, thicker steaks around 1-1.5 inches provide the best result. For stir-fries or stews, choose thinner cuts.

• Labeling – Check that the label indicates “bottom sirloin” as the source primal cut. Terms like “flap,” “culotte,” or “piston” also indicate undercut beef.

• Packaging – Undercut steaks should always be freshly packaged. Avoid steaks that are loosely wrapped or have excessive liquid in the packaging.

Following these tips will help ensure you select high-quality undercut beef to enjoy the ideal tenderness and flavor of this versatile steak.

The Takeaway on Undercut Beef

Undercut beef offers an ideal intersection of tenderness, flavor, and affordability. This cut comes from the underside of the sirloin primal – specifically the bottom sirloin flap. It has a wonderfully velvety texture while still offering robust beefiness.

The steak’s leanness, marbling, and tender fibers allow it to be cooked quickly over high dry heat or slowly braised. Undercut beef makes an excellent substitute for pricier premium steaks. Look for it at butcher shops and specialty grocers for a tasty addition to your beef repertoire.