Walk up to any butcher case in New England and you’ll see the usual suspects lining the tray: ribeyes, strip steaks, pork chops, and boneless chicken breasts. They’re classic for a reason. But if you stop there every single week, you’re missing out on some of the absolute best flavors, textures, and culinary flexes in the entire shop.

Part of the joy of having a true neighborhood butcher is getting access to the cuts that rarely make it to a big-box grocery store shelf. These are the butcher's secret stash—the cuts we take home ourselves when we want maximum flavor without paying top-tier steakhouse prices.

Whether you’re looking to impress guests or just want to shake up your weeknight routine, here are seven underrated cuts available right at The Flying Butcher—and exactly how to turn them into your next favorite meal.

1. Brontosaurus Ribs (Beef Plate Short Ribs)

The Vibe: Prehistoric, dramatic, and pure decadence.

If you want a cut that makes everyone pull out their phones before taking a bite, this is it. Harvested from the beef plate, these massive, thick-cut ribs look like something straight off The Flintstones. They’re loaded with rich, intramuscular fat that melts completely during a slow cook, creating a dark, deeply seasoned crust on the outside and butter-soft beef underneath.

• How to cook it: Keep it simple—low and slow in the oven or smoker at 225°F to 250°F until the meat pulls back cleanly from the bone and yields to a fork like warm butter.

2. Tri-Tip

The Vibe: The West Coast icon taking Southern NH by storm.

Tucked away in the bottom sirloin, this triangular cut is a staple for anyone who loves big, beefy flavor. It hits a sweet spot that few cuts can match: it boasts the lean, punchy taste of a sirloin, but carries enough internal marbling to stay outrageously juicy.

• How to cook it: Treat it like a roast-meets-steak hybrid. Give it a hard sear on a hot skillet or grill, then move it to indirect heat until it hits a solid medium-rare (130°F). The golden rule? Let it rest, then slice thin against the grain.

3. Bavette Steak

The Vibe: The French butcher’s best-kept secret.

Bavette is the French word for "flap steak," but don't let the modest name fool you. It lives in the same family as skirt and flank steak, but it’s noticeably thicker and carries a looser, coarser grain. That loose structure makes it a magnet for marinades and seasoning, driving flavor deep into the muscle.

• How to cook it: Flash-sear it over scorching heat for just a few minutes per side to lock in medium-rare juice, let it rest, and slice it on a sharp bias. It makes the single best steak taco or salad topper on the planet.

4. Thor’s Hammer (Whole Beef Shank)

The Vibe: Pure Viking centerpiece energy.

Named for its imposing handle-like bone, Thor’s Hammer is a whole beef shank French-trimmed so the exposed bone stands upright. Because it’s a working muscle packed with rich collagen and a marrow-filled bone center, cooking it is a ritual—and the reward is legendary.

• How to cook it: Low-and-slow braising is non-negotiable. Sear the exterior, submerge it halfway in dark beer, beef broth, garlic, and root vegetables, and let it simmer in a covered pot for 4 to 5 hours. The meat will literally drop off the bone into a rich, silky sauce.

5. Pork Belly

The Vibe: Melt-in-your-mouth luxury.

Before it gets cured and sliced into bacon, pork belly is a rich, luscious slab of heritage pork—especially when sourced from high-caliber stock like Hatfield Premium Reserve. You get alternating layers of sweet, succulent meat and rich fat that cooks down into absolute perfection.

• How to cook it: Slow-roast the slab whole until the fat renders out, then blast it with high heat at the end to get crackling, razor-crisp skin. Or cube it up, toss it in sweet rub, and slow-cook for bite-sized pork belly "burnt ends."

6. Oxtail

The Vibe: Comfort food turned up to eleven.

Don't let the name intimidate you—oxtail is simply cross-cut sections of beef tail, surrounded by rich meat and a marrow center. It’s packed with natural gelatin, meaning as it cooks, it creates a thick, velvety mouthfeel and deep beef richness that standard stew meat can’t come close to matching.

• How to cook it: A classic low-and-slow braise in red wine, herbs, and stock. Give it 3+ hours on low heat until the meat glides off the bone, leaving you with the richest gravy you'll ever taste.

7. Duck Breast

The Vibe: Steakhouse sophistication in under 20 minutes.

If you think poultry can't rival a rich steak, duck breast is here to change your mind. It offers deep, dark-meat flavor shielded by a thick, luxurious ribbon of fat beneath the skin. When rendered properly, it gives you a paper-thin, crispy crust with tender, medium-rare meat inside.

• How to cook it: Score the skin in a cross-hatch pattern, lay it skin-side down in a cold pan, and turn the stove to medium-low. Let the fat render out slowly until the skin is deep golden and crisp, flip for just 2 to 3 minutes, and slice.

Ready to Expand Your Palate?

You don’t need a culinary degree to pull off these cuts—just great meat and a clear game plan.

Next time you’re at The Flying Butcher, skip the usual routine and ask the counter team what specialty cuts are fresh today. We’ll help you pick the right weight, suggest a marinade or house seasoning, and make sure you walk out the door knowing exactly how to cook it.

The Flying Butcher
124 Route 101A, Amherst, NH