When the going gets tough, the tough get delicious.
Tough cuts may take a lot longer to break down than the less-complicated ground meat and softer muscle we’re used to in our fast food sandwiches, but that extra time pays off. If you know what you’re doing (read: don’t dry it out), the tough cut will be the tastiest decision in your grocery basket — and often the cheapest.
So which tasty trains go to Flavortown? Here’s a breakdown of some of the toughest parts of every animal you eat, along with noteworthy tips from some of the top butchers and BBQ chefs in the country.
To read this entire article on tough cuts of meat, visit Thrillist.