Executive chef/owner at Serpico (address and info)
Most overrated meat: Beef tenderloin
"It's not that there's anything wrong with it; it's just that it's generally too expensive for what it is. As an alternative, I always recommend a hanger steak. Just as soft but much more flavorful."
Most underrated meat: Pig head
"Whenever anyone has pig head on the menu, it's usually in terrine form, which is great, but we do it a little differently. We actually try to serve it more sandwich-style, which means we have it thinly sliced and more familiar."
Executive sous chef at Tao Group (address and info)
Las Vegas, NV
Most overrated meat: Chicken breast
“The most overrated cut of meat, by far, is chicken breast. Yes, it’s lean and easy for people to work with, but it has no real flavor, and people turn it into jerky before they think it’s cooked.”
Most underrated meat: Cheek
“The most underrated type of meat is any cheek: beef cheeks, veal cheeks, etc. The name throws people off. When cooked right and braised properly it yields the best textured and flavored meat you can imagine -- great over polenta, in a ravioli, or even [with] fried rice.”