No idea there were steak hobbyists out there.

OP, you seem to think American steakhouses are swimming in cash and should operate with a mission to elevate a diner's awareness of the whole cow.

In reality, most steakhouses -- like most restaurants -- operate on razor thin profit margins made even worse by COVID and inflation. They sell cuts of meat typical diners are aware of at prices they're willing to pay to stay in business.

Want to make a difference? Stop complaining and do something. Maybe start a blog on different cuts and how/why these cuts are popular in other parts of the world. Encourage people to prepare their steak at home. Many butchers sell the cuts you identified.

The only people who can afford fine steakhouses are people with a business account and they are basic.

Cus the proletariat has an unsophisticated palate. It likes what it likes and the market responds. Duh.

Weird, I have never had any problem finding flatiron or hanger steak on a steakhouse menu?

Anonymous wrote:Same reason this country has subpar fruit.

And cheese

Anonymous wrote:Why don’t you just buy the cuts you want and cook them yourself? Cooking at home is so much better than going to a steakhouse.

+1
I'm not someone who has to make my own food all the time, but I never order a steak at a restaurant. I can make it just the way I like it at home.

Why don’t you just buy the cuts you want and cook them yourself? Cooking at home is so much better than going to a steakhouse.

Love me some filet mignon.

Same reason this country has subpar fruit.

OP please open a proper steakhouse and. Come a multimillionaire

Anonymous wrote:

Anonymous wrote:Why don't you email this to the top 20 steakhouses in your area? Then let us know how that goes over.

Why? They will still sell overrated trash like filet. They only care about profit margins. Americans really dislike good beef.

Okay. Well thanks for sharing your thoughts and feelings.

Anonymous wrote:Why don't you email this to the top 20 steakhouses in your area? Then let us know how that goes over.

Why? They will still sell overrated trash like filet. They only care about profit margins. Americans really dislike good beef.

Why don't you email this to the top 20 steakhouses in your area? Then let us know how that goes over.

We get it, all you know are overrated/overpriced cuts of steak like porterhouse/ribeye/strip/filet. Why do steakhouses in the US overwhelmingly only serve these cuts of steak? Filet has gotta have the most overrated and overpriced cut in the planet. Where are American style steak houses offering much more interesting cuts of steaks like pichana, bivette, tri tip, hanger, flatiron, etc? The flatiron is infact the second most tender cut of the cow, yet it is very hard to find on menus while restaurants try to gouge you for trash like filet. Hanger steaks are so good they are known as the 'butcher's cut' because butchers sell plebs overpriced stuff like T bones and NY strips while they traditionally kept hanger for themselves. So, sooo underwhelmed with steak in the US. Why don't we take it seriously like they do in Japan, South Korea, or South America? Same ol boring cuts everywhere they markup with extraordinary prices tomgice you overrated cuts that are worse than cheaper stuff.