These cuts don't come from the loin like traditional steaks, but rather from the harder-working shoulders and hind ends of the steer. But just like with our beloved flank steak, the cuts from these areas have a deep, beefy flavor that you don't find in the fattier loin cuts.
Saveur says that the Denver steak and ranch steak are both good choices for grilling, while a cut from the round called a braison is perfect for braising. Another cut, the Merlot, has intriguing possibilities for weeknight stir-fries and quick date night dinners. The steaks were labeled in Saveur's print edition, but not in the online photo, so going clock-wise starting on the upper-left, in the picture above we have: round petite tender, merlot cut, shoulder petite tender (center image), Denver steak, braison, and ranch steak.
Take a look at the full guide:
• New Steak Cuts from Saveur
Have you seen any of these cuts at your butcher? Any other new favorites to recommend?
Related: How to Broil a Steak in the Oven
(Image: Todd Coleman/Saveur)