Not all steak is created equal, especially at fast-casual chains like Chipotle. While the steak may be tasty, it comes from a variety of different cuts that many people might not recognize.
This list breaks down 10 steak cuts you may be savoring in your burrito bowl, helping you understand their unique qualities.
1. Sirloin
Sirloin comes from the upper rear of the cow and balances tenderness with a rich, meaty flavor. It’s a popular cut for grilling.
Chipotle often uses top sirloin for its lean profile and chew. It holds seasonings well and works great in bowls and tacos.
2. Chuck
This cut comes from the cow’s shoulder and has plenty of flavor but needs proper cooking to avoid being too tough. It’s often marbled.
Chuck steak is cheaper and benefits from slow cooking or dicing small for faster cooking. You’ll likely taste its boldness in heavily seasoned dishes.
3. Round
Cut from the cow’s hind leg, round steak is very lean and can be dry if overcooked. It’s budget-friendly but firm.
Chipotle may use it when mixed with other cuts. A good marinade helps soften it, and its chewiness can get masked in a burrito.
4. Brisket
Brisket comes from the breast area and is known for its dense texture and bold beefiness. It’s best cooked low and slow.
In Chipotle, small brisket bits could show up in chopped steak blends. Without long cooking, it’s tougher—but still adds rich flavor.
5. Skirt Steak
This thin, long cut comes from the plate section and is prized for its intense beef flavor. It’s best cooked quickly at high heat.
Skirt steak takes marinades well and slices beautifully across the grain. You’ll know it by its slightly fibrous, chewy texture.
6. Flank Steak
Cut from the belly, flank steak is lean and full of strong meaty taste. It’s tougher but tender when sliced thin.
If your Chipotle steak feels hearty and holds its shape, flank might be in the mix. It’s often used in fajitas and Latin dishes.
7. Hanger Steak
This cut hangs from the diaphragm and is known for its deep, mineral flavor. But it’s rare and harder to find in bulk.
If included, it’s likely blended with other cuts. Hanger steak can be chewy but richly satisfying when cooked just right.
8. Bottom Sirloin Butt
From just below the top sirloin, this cut is less tender but still flavorful. It’s often used in roasts or cut thin for stir-fries.
Its coarser grain can be tenderized with slicing or marinade. You might not spot it alone, but it adds bulk to steak blends.
9. Shoulder Clod
A large muscle from the shoulder, clod has a firm texture and plenty of connective tissue. It needs chopping or slow cooking.
Chipotle might cube it small so it cooks quickly and blends well. It adds density and structure to mixed steak servings.
10. Eye Of Round
This round, lean cut looks like tenderloin but is much firmer. It’s very low in fat and can be dry without careful prep.
You may find it in diced steak that’s heavily seasoned or sauced. It’s not tender but holds up well in fast-cooked settings.