Hosea Rosenberg, chef/owner at Blackbelly
Overrated: Filet mignon and “Kobe” beef
"Filet mignon is the first obvious answer. Not much flavor or texture, and many of us chefs consider it the "beginner" steak. It's an easy sell and you can fetch a lot of money for it, but my biggest issue is that it's one of the lowest yields on a cow when there are so many other delicious options that you can cook up with much better results.
"Also, I am tired of seeing 'Kobe' beef plastered on a lot of menus when in fact it is not true Kobe. There are a lot of ranchers raising beef with crossbred cows that have some of the Kobe lineage, but not the full strain. They are not raised the same way, yielding in beef that is far inferior to its Japanese identity. It's diluted and it's a shame."
Underrated: Denver steaks
"The Denver is a really amazing and affordable cut. It's found on the chuck, is well-marbled, and has no connective tissues or fat caps to negotiate. Just delicious, firm steak that can be grilled, roasted, or seared to a perfect medium-rare for about 25% of the cost of a "premium" cut of steak."