If you’re looking for a traditional steak dinner featuring New York striploin, filet mignon or beef tenderloin, you will not find it at Inn at Bay Fortune, a PEI restaurant run by Chef Michael Smith. Smith swears by “butcher’s cuts” such as flatiron, hanger, bavette and flank steaks. These once difficult-to-sell – and cheaper – cuts have become more common at restaurants over the last 15 years. Their rise in popularity has something to do with consumers valuing the more complex flavours of these cuts, along with the soaring price of beef. Read more.

And, if you’re willing to forgo a tenderloin in favour of a beefier-tasting flatiron steak, be sure to try this barbecue recipe featuring jalapeño chimichurri.

Plus, these tools will not only make you the grillmaster of your next summer family cookout – but most of them are good buys for year-round cooking, too. Read more.

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