Preparing meat for the grill is one of the ideal activities to spend with your family and friends. It is perfect for spending time outdoors and putting the grill to good use. It is an ideal opportunity to show off your culinary skills and knowledge by choosing the cuts of meat for the grill that will delight everyone.
Currently, some roasters promise to cook a piece of meat to perfection thanks to its accessories. Still, the reality is that nothing replaces the quality of the cut of meat for the barbecue you choose, the key to the perfect barbecue begins in the selection of the type of cut, the grade, and the way it is seasoned or marinated, to enhance it without being overwhelming and overshadowing its natural flavor.
Knowing how to choose the best cut of meat is, without a doubt, the key to having a barbecue that leaves your guests with their mouths open; Yes, the protein you use to cook will be the star of this meeting, so it is essential to know what is the best cut of meat for a barbecue.
When it comes to grilling, there are several cuts of meat that are recommended for the amount of fat and toughness, two crucial factors in having a tender and juicy roast that everyone will enjoy. Taking into account your preferences and the advice we have for you, you will be ready to choose the best cut of meat for the grill.
Are you are wondering what is the best meat to grill? First, we must remember that not only is the type of meat cut that you choose important, but there are also other aspects that you must take into account so that your barbecue is a success. Therefore, before knowing what the best cut of meat for a barbecue is, you must take into account factors such as:
The place where you buy it: Find a place you trust where you know that the meat is refrigerated, at a suitable temperature. Research establishments – that is, those that offer the freshest cuts of meat – and also check their sanitation standards. This way, you will not put your barbecue or your health at risk.
We highly recommend purchasing your beef from Chicago Steak Company. The company specializes in the world’s finest beef, delivers across the United States, and delivers it directly to you in coolers with dry ice.
The beef is hand-cut by some of the most qualified experts in butchery, and each hand-cut piece reflects the years of experience and endearment from their meat experts. Surely, there is cut beef and then there is hand-cut beef from Chicago Steak Company. They supply flash frozen, vacuum-sealed beef, shipped on dry ice in a cooler to preserve the beef as it is delivered directly to each customer’s doorstep. The beef supplied is USDA Prime Beef, which is top 2% of beef in the United States.
Put your nose to work: Sour and acid odors are indicators that the meat is in poor condition. Trust your intuition. If you think something has passed its expiration date, it is most likely time to throw it away. If on the contrary, the smell is suspicious, but you still decide to do it, do a taste and smell test before consuming it, this could confirm the state of the cut of roast meat. Remember that your health is more important. One thing to note on this topic, if you are buying aged beef, a bit of an odor may be natural as a result of the aging process.
Check the packaging: Lousy packaging can affect the quality of the meat, accelerating its decomposition process; Check that it is well sealed, that it does not leak or is broken, and preferably, buy vacuum-packed meat. Remember that the better packaged the cut of meat for barbecue is, the preservation time can be extended.
Check the expiration date: If you buy your cut of meat for the grill in a specialized establishment, check with the butcher, or manager, the preservation time of the type of meat you are going to buy. If instead, you buy your steakhouse cut from a supermarket or other food chain selection, check the packaging to verify the packaging and expiration date. However, remember that these may vary, so we recommend purchasing your product shortly before your barbecue to avoid spoiling your cut of meat for the grill. Typically, if the steaks are stored in your refrigerator you have a few days to cook them. If you have vacuum sealed steaks that you store in your freezer you may be able keep them in your freezer for up to 6 months with no compromise in quality.
Pay attention to the color: Go for the cuts with the brightest red. This is a sign of its freshness. This varies depending on the type of cut of meat, but if something starts to turn green or brown, it may be time to evaluate whether to grill it or better discard it. The only exception to this would be if the steaks are vacuum sealed. When meat is vacuum sealed it may lose some of its color as a result of the oxygen being removed from the package. This color should return when the package is opened and oxygen is returned to the cut of meat.
Look at the amount of fat: Many of us choose lean meat because it contains the least fat, but that is a mistake! When the marbling (white flecks of fat inside the meat) melts, your cut is much smoother and juicier; you will offer your guests an exquisite dish.
Choose the right thickness: A thick cut of steak takes longer to cook, but typically results in a more flavorful and juicy steak. Medium cuts are easy and quick to prepare. Skinny cuts are not recommended because they dry very quickly; the ideal is a cut of medium thickness, that has abundant marbling, as we mentioned in the previous point
