What it is: “If you're eyeing a hanger steak because you know you like that flavor, go with beef heart,” suggests Mayer. “When people tell me, ‘Oh, I don't like offal,’ I just say, ‘That's OK, it's just a muscle, don't worry about it.’"
How to cook it: “People seem to forget about that, but the heart's got so many great flavors. There's fat on it -- it’s just an awesome muscle. There's a dish I love to make called anticuchos. An old Caribbean friend and former student of mine showed it to me and it’s basically just grilled, seared beef heart. It's absolutely delicious."
“For ground beef, we always advocate for grinding the heart,” says Grant “That's another way to make it slightly more interesting for people without going over budget. You're creating what is a very sustainable dish because you're taking things from all parts of the animal, so it benefits everyone. Also, it tastes amazing.”
What it is: “I’m a huge fan of shank meat,” Grant tells me. “The meat off of the leg, that's going to be some of the most flavorful on the entire animal.”
“The easiest thing to cook is something that takes a long time, like a beef shank,” Turley agrees. “But it’s also usually the cheapest. I personally love shanks or brisket above short ribs. You just cook off all sides of the meat in a pot, toss in some beef stock, tomatoes, and aromatics, and throw the whole thing in the oven before you go to bed. You'll wake up, and dinner's already ready.”
How to cook it: “It's the toughest and has the most sinew in it, of course, so you either need to braise it to break those sinews down or you need to grind it,” says Mayer. “But there's so much added flavor that it’s definitely worth the effort.”
“Roasting a full beef shank is really fun because it has all that marrow in the bone, which just melts beautifully when you cook it,” says Grant.
Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.