Cuts of Beef for Grilling, Roasting, and Barbecuing
Browsing through the beef isle of your local supermarket can be confusing. There are so many different cuts of beef, which one will work best for your next barbecue? If you look around you will see many different cuts that can be grouped into six main categories, and most categories can be divided into one of two groups, either steak or roast. Roasts are larger pieces of meat from which steaks are cut. Both roasts and steaks can be cooked on a grill or smoker
The following categories detail the 6 basic cuts of beef.
1. Chuck: The chuck comes from the shoulder. It is a rather tough cut of meat and must be treated with care when grilled. It is best suited for low and slow cooking and is usually sold as pot roast and chuck steak. For best results cook chuck roasts to an internal temperature of 205 degrees Fahrenheit. Chuck steaks should be marinated to increase tenderness and flavor.
2. Rib: The rib is a tender cut of meat that can be rather expensive. It is usually known as ribeye steaks or prime rib roast. This is a forgiving cut of meat and can be cooked from medium-rare to well done without drying out the meat. Bone-in beef ribs also come from this cut. Ribs are best prepared over a low and slow fire for optimum tenderness.
3. Brisket: The brisket is a prize cut in the central south, but is thought of as an inedible piece of beef in some other parts of the United States. When cooked low and slow, and cut across the grain, brisket can be very juicy and tender. If cooked incorrectly, it is leathery and almost inedible. For optimum results, smoke a 10 pound brisket for at least 12 hours until it reaches an internal temperature of 200 degrees Fahrenheit. The two of the best barbecues to use for this task are the Smokey Mountain and the Big Green Egg.
4. Short Loin: The short loin is the part of a steer that produces cuts such as filet minion, t-bone steak, tenderloin roast, porterhouse steak, and new york strip steak. These cuts are flavorful and fairly tender. The tenderloin is the most tender part of the steer, but if it is cooked past 145 degrees Fahrenheit it has a tendency to become very dry.
5. Flank: Flank steaks are used heavily in Mexican cooking, especially for fajitas. They are best cooked to medium-rare and sliced across the grain. This cut has a strong beef flavor and takes on marinades well. Because of the thin shape of the flank steak it needs to be grilled quickly over direct high heat.
6. Sirloin: The sirloin is divided into two basic parts: the top sirloin and the bottom sirloin. The top sirloin is usually cut into roasts and steaks. One of the most flavorful and underused parts of the steer is the top sirloin cap. It is a triangular shaped roast that comes from the very top of the sirloin, adjacent to the rump. The bottom sirloin contains the tri-tip roast, which can also be butchered into steaks. Sirloin shouldn’t be cooked past medium, or it will begin to dry out and become leathery.
Each of the aforementioned cuts of beef can be grilled or barbecued to perfection. The key is to know which ones should be grilled to medium rare, and which should be barbecued for long periods of time to an internal temperature of 200 degrees Fahrenheit. It has been said the further a cut of beef is from the horns and the hoofs of the steer the more tender it will be. Good low and slow barbecue comes from the Chuck and Brisket. If you are looking to grill some delicious steaks, the shortloin and rib are the first place to look. For the most flavorful economic buy, head for the sirloin. It is packed with flavor and is usually reasonably priced.
ABOUT THE AUTHOR
Derrick Sharp is a Barbecue enthusiast with over a decade of grilling experience who owns and writes for the Backyard Grilling & Outdoor Living Blog. He has spent the past two years designing and building his own built in Brazilian Churrasco style brick barbecue grill. Derrick has published extensively online and is a platinum level author at EzineArticles.
