I’m guessing most of you have already busted the grill out of the garage and got it roaring for the summer. There’s nothing like gorging the ones you love on hamburgers, hot dogs, and bratwurst—but why not branch out a little further? Maybe you’ve seared some traditional steaks in your time, but now it’s time to experiment with some other, slightly off the beaten path, mouth-watering meat cuts.

Skirt Steak
For those of you who haven’t heard of it, the skirt steak is the cut of meat located beneath the rib of the cow; not to be confused with the flank steak, it’s essentially the diaphragm muscle. The meat tends to be on the tougher side, which made it a bit daunting to outsiders although Mexico and the American Southwest have long proclaimed it to be the perfect cut for fajitas. It’s also the desired meat for ranchera, churrasco, and pasties. In fact, the toughness of the skirt steak makes it the ideal cut for grilling. A sweet or salty (heck sweet and salty) marinade will go a long way with this cut, leading to a noticeably juicy steak experience. Be sure to cut it across the grain for added tenderness.

Flat Iron Steak (AKA Top Blade Steak)
Did you know there was actually such a thing as innovation in the butchering industry? In the last couple years, teams at the Universities of Nebraska and Florida set out to solve a difficult quandary: What to do with a tasty cut of beef shoulder that has an unfortunate line of connective tissue running through it, rendering it nearly impossible to cook. Thankfully for us, they developed a method to slice around it and a perfect cut for grilling was born (honestly this cut is so new, that your butcher may not know what you’re referring to unless you use itss older name, “top blade steak’). Like the skirt steak, this unique cut will take well to some excellent marinade, and also to dry rubs as simple as salt and pepper or something a little more extravagant. For optimal taste and mouthfeel, don’t cook this beyond medium.

Whole Tenderloin
Beef tenderloin, simply put, is the most expensive cut of meat on the cow. So, odds are you haven’t grilled that many before. But allow me to make a case for grilling a whole tenderloin. First of all, it’s a sight to behold on the grill—nothing says, “grillmaster” like a grill filled with tenderloin. Second, it’s a perfect amount of meat to serve to a mid-sized dinner party and you can rest assured that you’re giving them all the very best. Finally, you can actually save yourself some money by purchasing the entire tenderloin whole and untrimmed, and then shaping it down yourself. Not to mention, this will be the tenderest piece of meat you’ve ever cooked for your friends and yourself. If you can afford it, definitely try it out this summer.

Beef Heart
Eating the heart of an animal isn’t something that’s reserved simply for indigenous cultures and, no, you won’t vomit it up like DiCaprio in The Revenant (although I don’t suggest you try it raw). The heart is a muscle like any other in the body. It just works harder, so it ends up being a little gamier. Bryan Mayer, a butcher of Esquire fame, suggests making the Peruvian dish, Anticuchos, which are essentially barbecue skewers. You’ll want to marinate the hearts overnight with an acid based marinade (anything with a vinegar base will do) to break down the muscle, and your dinner guests will never know that they didn’t just consume normal steak…until you tell them, that is.

Leg of Lamb
It’s easy to get locked into thinking purely of beef in our beef-centric grilling world, but there are other amazing options out there worth giving a try. Cooking a whole leg of lamb is a great place to start. It’s easy and tastes amazing. Most of the great flavor is already there so all you’ll need is some salt and pepper or a light overnight marinade. Then it’s about 30 minutes on the grill, flipped over once. Definitely google some classic Greek recipes beforehand to give you some inspiration.