Unique Cuts of Beef

Are you tired of the same old cuts of beef? Looking to spice up your next barbecue or dinner party?

Exploring unique cuts of beef can elevate your culinary experience and offer distinct flavors and textures that go beyond traditional choices!

At D’Arcy’s Meat Market, our Edmonton butchers take pride in providing a wide selection of high-quality meats, including some lesser-known cuts that promise to delight your taste buds.

Spinalis Steak

The Spinalis Steak, also known as the ribeye cap steak or deckle, is a highly prized cut sourced from the outer edge of the ribeye roast. It includes a flavorful cap muscle that surrounds the eye of the ribeye.

This cut features intense marbling and a rich beefy flavor with a buttery texture. The marbling melts during cooking, infusing the meat with exceptional juiciness and depth of flavor.

To prepare the Spinalis Steak, simply season it with salt and pepper to enhance its natural taste. Searing it on high heat will create a delicious crust while maintaining a juicy interior.

To complement the rich flavor of the Spinalis steak, consider serving it with classic steakhouse sides such as roasted vegetables, garlic mashed potatoes, or a crisp garden salad with a tangy dressing or vinaigrette.

For sauces, a simple yet flavorful option is a homemade peppercorn sauce or a rich red wine reduction.

These accompaniments enhance the indulgent taste of the Spinalis steak without overpowering its natural flavors!


Picanha is revered in Brazilian cuisine, particularly in traditional Brazilian barbecue, known as churrasco.

Its popularity stems from its succulent texture and robust flavor, making it a centerpiece of festive gatherings and social celebrations.

Picanha is a cut that comes from the top sirloin cap and features a thick cap of fat that adds richness and flavor to the meat when cooked.

In churrasco, Picanha is often seasoned simply with coarse salt and then grilled to perfection on skewers over an open flame. This allows the fat to render and baste the meat as it cooks.

However, you can also grill or roast Picanha to perfection!

To cook Picanha, score the fat cap lightly and season generously with salt. Grill the cut over indirect heat until the fat renders and the meat reaches a medium-rare to medium doneness. Let the meat rest before slicing it thinly against the grain.

Tri-tip Roasts

Tri-tip roasts are triangular-shaped cuts from the button sirloin. They offer a balance of lean meat and rich marbling, resulting in a tender and flavorful cut of beef.

This cut has a significantly beefy flavor with a slightly chewy texture. The marbling enhances the taste and tenderness of the meat.

Tri-tip roasts are versatile and can be grilled, roasted, or smoked to achieve delicious results. Aim for a medium-rare doneness and slice against the grain for maximum tenderness.

When serving Tri-tip roasts, consider pairing them with sides that complement their robust flavor profile.

Roasted potatoes with garlic and herbs, grilled asparagus, or creamy coleslaw are excellent choices.

For sauces, a tangy barbecue sauce or a homemade chimichurri adds a burst of flavor to each bite.

As for wine pairings, opt for a bold red wine such as Malbec or Cabernet Sauvignon, which stand up well to the hearty taste of Tri-tip roasts.

Skirt Steaks

Skirt Steaks come from the diaphragm muscle and are known for their robust beefy flavor and coarse texture. While they do require proper preparation, they definitely reward with a satisfying eating experience.

They boast a bold, beefy flavor with a coarse texture. While they are not as tender as some other cuts, proper cooking techniques can unlock their full flavor potential.

You can enhance the natural taste of skirt steaks with flavorful marinades or seasonings.

For a simple yet delicious marinade, combine soy sauce, minced garlic, lime juice, and a touch of honey or brown sugar for sweetness.

You can also create a marinade with olive oil, Dijon mustard, balsamic vinegar, and fresh herbs like rosemary and thyme for a Mediterranean-inspired flavor profile.

Marinate the skirt steaks for at least 30 minutes to allow the flavors to penetrate the meat before grilling or searing to perfection.

Then, grill or sear it over high heat to achieve a caramelized crust while keeping the interior juicy.

Cook to medium-rare and slice thinly against the grain to make sure you get the tenderest of tastes.

Explore Exceptional Beef Cuts at D’Arcy’s Meat Market

If you’re ready to elevate your culinary journey with unique cuts of beef, D’Arcy’s Meat Market in Edmonton is here to help!

From the rich marbling of the Spinalis steak to the robust flavor of Picanha, our selection promises an unforgettable dining experience.

Check out our shop today to discover a world of exceptional cuts, or get in touch for more information.

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