Delicious Types of Beef Cuts for Barbeque Parties!
Welcoming the special moment of the New Year, are you ready to hold a barbecue party? It’s time to prepare to serve meat as the main dish.
But, don’t make the mistake of choosing a type of meat cut that is too fatty or tough. The thing is, not all types of cuts of meat have a soft texture and are suitable for being prepared using grill or grilled cooking techniques.
1. Barbecue meat, rib eye
This type of rib eye cut has a juicy texture and is highly recommended for you to choose when barbequeing. This part of beef which has a high fat content will give you a delicious taste when you enjoy it.
To process rib eye pieces, you need to grill for 10 to 12 minutes with a meat thickness of 2.5 centimeters and 12 to 15 minutes for a thickness of 3.8 centimeters.
As the name suggests, the texture of this cut of beef has a T-shaped bone that is still attached to the middle. The T-bone section is taken from the bottom of the hash to the bottom of the back.
Having a soft texture, T-bone is also one of the favorite choices for barbeques. If you are on a diet, you may prefer this type of cut.
Sirloin or outside beef is one of the most popular types of beef cuts. Not only is it affordable, but it also has fine meat fibers with a quite tough texture.
Taken from the bottom of the ribs to the outside of the inner meat. If you want the meat to be softer, first marinate it with dry salt for 1 day or you can also soak it with pineapple for 1 hour.
In the middle of the body, specifically at the spine, shoulders and ribs, you can get tenderloin or deep-cut beef. The texture is much softer!
This type of cut is a favorite choice for fans of tender meat with minimal fat. The tenderloin is also known as fillet mignon or scrub.
5. Barbecue meat, striploin
The striploin or top loin is taken from the piece of meat that covers the tenderloin. You can call this type New York Cut, Kansas City Steak, Shell Steak, or Delmonico.
Having a slightly higher fat content than tenderloin, sirloin is still delicious to enjoy. This cut has a tender texture and remains juicy.
Even though it is more often found in processed dishes with soup, this type of brisket cut can be the right choice for barbecue. The part of the meat known as brisket is taken from the lower part around the cow’s armpit.
Even though it initially has a slightly tough texture, if you can get around how to process it, brisket is also delicious for a barbecue menu. To make it tender, marinate the meat with pineapple for a few minutes.
If you often visit Japanese BBQ restaurants, you must have enjoyed this type of cut of meat. Saikoro is part of the tenderloin cut, but cut into dice.
This type of meat is a favorite choice for barbecue! Don’t forget to use Japanese Yakiniku sauce when preparing it and visit us.