5 Surprising Dishes Using Lesser-Known Cuts

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By Alex Dixon Jun 09, 2017 Menu Innovations
Tasting is Believing
Most every restaurant has a take on chicken—whether whole-roasted, fried, or grilled—and steak, often the standard cuts of filet, New York strip, and ribeye. But some establishments look beyond the traditional, capitalizing on the lesser-known and often higher margin cuts that may otherwise go to waste, be repurposed for a different use, or ignored entirely. From veal brains to lamb testicles, here’s a look at some notable dishes that let obscure cuts shine.
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Some establishments look beyond the traditional, capitalizing on the lesser-known and often higher margin cuts that may otherwise go to waste, be repurposed for a different use, or ignored entirely.