Bottom Round Steak This cut comes from the rear of the cow and is extremely lean, making it tough and lacking in flavor. It requires slow cooking to be tender, but even then, it’s not the best choice for a steak.
Eye of Round Steak Often marketed as an affordable option, this cut is one of the toughest and driest steaks due to its low fat content. It’s better suited for slow-cooked dishes than for grilling or pan-searing.
Chuck Steak While flavorful, chuck steak has a lot of connective tissue and can be chewy if not cooked properly. It requires long cooking times to break down the fibers, making it less convenient for a quick steak dinner.
Flank Steak (If Cooked Incorrectly) Flank steak can be delicious when prepared correctly, but if overcooked or not sliced against the grain, it becomes extremely tough and difficult to chew.
Sirloin Tip Steak Despite the "sirloin" name, this cut comes from a tougher part of the cow. It’s lean and can be dry if not marinated or cooked properly.
Round Steak Another inexpensive cut, round steak is lean and can turn out rubbery if not tenderized or slow-cooked. It’s better suited for stews than for a grilled steak.
While these cuts may be affordable, they often require extra preparation to be enjoyable. For a better steak experience, opt for well-marbled cuts like ribeye, filet mignon, or New York strip.