But here's the news flash: The chuck and round aren't just for braising. University researchers have recently identified new ways to break down these two primal cuts to give chefs more profitable choices for quick-cooking steaks and roasts. As they studied the structure of the chuck and round, they discovered several "hidden" muscles that are tender and lean enough to star on the grill.

Check out the Shoulder Tender (teres major), cut from the chuck, a lean and tender new value cut. Grill it whole, then slice it thinly for Sandwich of Beef with Watercress and Tomato Confit; or cut it into medallions for Filets with Chipotle Chile, seared and served on tortillas with melted cheese and a spicy tomatillo sauce.