Beef Info and Beef Grilling Cuts
Beef Info and Beef grilling Cuts.
Beef Grades
U.S. Prime – This is the highest grade of beef with the most fat marbling. This meat is very tender and only accounts for about 2.9% of all graded beef. U.S. Prime is usually reserved for high end dining establishments. Because this beef has such a high level of fat marbling, it is excellent for dry heat cooking methods.
U.S. Choice – Choice beef is widely available to consumers in supermarkets and restaurants. This beef has a good amount of fat marbling, although less than U.S. Prime. U.S. Choice accounts for roughly 50% of all graded beef. This beef can typically be cooked with either dry or moist heat methods without causing excessive dryness. U.S. Choice is an excellent economic alternative to U.S. Prime.
U.S. Select – Select beef is also widely available in the retail market. It is much more lean than U.S. Choice and tends to be less tender or juicy. U.S, Select was formerly labeled as “Good.” Due to the low fat content in this meat, it should be reserved for moist heat cooking methods to prevent drying.
So, you have taken the time to read the Beef Grilling cuts chart, you shopped at the store for the perfect cut, you arrived back at home and……..Now What? Dont worry, we have you covered. Read below for some Chef tips to help make your next grill adventure the best Beef experience yet.
Overall Beef Tips:
1 – Seasoning – Open the package of steak/beef and allow it to breath for 3-5 minutes. Next season the beef on both sides and allow the seasoning to do its work. Once the steak has enjoyed 10 minutes of time with the rub on it, you are ready for the grill. Giving the meat a chance to warm up allows the muscle to soften and produces a much better end result.
2 – Searing? What’s the real story? Keep in mind that all beef that is cooked will lose some moisture during the cooking process, its normal. By starting with a nice hot grill and keeping the heat high as you cook, you are ensuring a good sear and keeping as much juice inside the meat as possible.
3 – Resting Time – For the meat. Once you’re done cooking, its time to rest the meat for 3-5 minutes. This allows the juices to settle and means a juicer beef experience
LET’S GET COOKING!!
PORTERHO– USE:
Talk about the best of both worlds… if your worlds contain a New York and a Filet that is. The porterhouse contains a new york strip steak on one side and a filet on the other side. What a great combo. Keep in ind that the thicker the porterhouse, the longer time it takes to cook it
CHEF’S TIP – Watch the bone, when you see it start to sweat, it’s time to flip it.
Grills that work with this cut: Gas Grills and Charcoal Grills. Anything that can get into the 550-600 plus degree range
T-BONE STEAK: It’s a Porterhouse, with a smaller Filet
Talk about the best of both worlds… if your worlds contain a New York and a Filet that is. The porterhouse has contains a new york strip steak on one side and a filet on the other side. What a great combo. Keep in ind that the thicker the porterhouse, the longer time it takes to cook it
CHEF’S TIP – Watch the bone, when you see it start to sweat, it’s time to flip it.
Grills that work with this cut: Gas Grills and Charcoal Grills. Anything that can get into the 550-600 plus degree range
NEW YORK STRIP STEAK:
The New York Strip steak is such a good eating steak. Has nice marbling, a good texture and is lean in its fat content. Overall a very good steak that takes seasoning well and loves the grill or some cast iron cooking.
CHEF’S TIP – Try this one bone in (kansas strip steak) and cooked on a cast iron skillet.
Grills that work with this cut: Gas Grills and Charcoal Grills. Anything that can get into the 550-600 plus degree range
TENDERLOIN STEAK: Filet Mignon
Ahh the Tenderloin Steak, what a jewel. Season this on all sides and be ready for a great, tender and juicy steak. Lean in fat content but high in beef flavor. If cooking with a taller filet, dont be afraid to roll it on the sides while cooking to help keep the sear.
CHEF’S TIP – Bacon Wrapped. Need we say more? The bacon protects the sides and adds a self basting experience. Also great on cast iron or lava rock
Grills that work with this cut: Gas Grills and Charcoal Grills. Anything that can get into the 550-600 plus degree range
TOP SIRLOIN STEAK:
Good flavor from the sirloin and really nice marbling. This steak loves a good rub and takes on the flavor of a quick marinade well. Be careful using too much acid in your marinade.
CHEF’S TIP – We love to finish these with a simple bbq glaze or asian type glaze
Grills that work with this cut: Gas Grills and Charcoal Grills. Anything that can get into the 550-600 plus degree range
PETIT SIRLOIN STEAK:
Good flavor from the sirloin and really nice marbling. This steak loves a good rub and takes on the flavor of a quick marinade well. Be careful using too much acid in your marinade.
CHEF’S TIP – Slice this one and use for some great steak tacos
Grills that work with this cut: Gas Grills and Charcoal Grills. Anything that can get into the 550-600 plus degree range
SIRLOIN TRI-TIP STEAK:
Give the tri-tip a good rub and wrap it. Let is sit for 1-2 days to absorb the flavor, the its onto a lower and slower cooking method. Try this on the wood pellet grill in the 350-400 degree range for a nice roasted flavor. Finish with some sauteed onions and peppers or your favorite chimichurri sauce
CHEF’S TIP – Love to add some smoke to this steak
Grills that work with this cut: Gas Grills, Wood Pellet Grills and Charcoal Grills. Anything that can allow you to cook a little lower and slower.
FLANK STEAK:
What a great overall beef experience. Flank steak loves a rub or a marinade. Smoke it for some cool flavor and be sure to cut against the grain. This is pefect for leftovers, shave the steak nice and thin and you have steak salad strips.
CHEF’S TIP – Loves a good rub and also enjoys a nice marinade
Grills that work with this cut: Gas Grills, Wood Pellet Grills and Charcoal Grills. It loves a sear or some lower and slower cooking. Try this rubbed and smoked then sliced thin against the grain.
SKIRT STEAK:
What a great overall beef experience. Inside or Outside steak loves a rub or a marinade. They love a nice hot grill and work great for tacos and burritos. Smoke it for some cool flavor and be sure to cut against the grain. This is pefect for leftovers, shave the steak nice and thin and you have steak salad strips.
CHEF’S TIP – Loves a good rub and also enjoys a nice marinade
Grills that work with this cut: Gas Grills, Wood Pellet Grills and Charcoal Grills. It loves a nice hot sear. Try this rubbed and smoked then sliced thin against the grain.
TOP ROUND STEAK: LONDON BROIL
Great steak for a marinade. We enjoy cooking these on a cast iron skillet on the grill. Also good in stir fry.
CHEF’S TIP – Try this with a nice asian style marinade for a great flavor
Grills that work with this cut: Gas Grills, Wood Pellet Grills and Charcoal Grills. Cast Iron skillet works great
EYE ROUND STEAK:
Great steak for a marinade. Works well as a quick steak for dinner and handles a finishing sauce well. We enjoy cooking these on a cast iron skillet on the grill. Also shaved and used on sandwiches. Try it cubed for a nice steak in your dutch oven chili.
CHEF’S TIP – Try this in dutch oven chili on your smoker. YES PLEASE!!
Grills that work with this cut: Gas Grills, Wood Pellet Grills and Charcoal Grills. Cast Iron dutch oven works great
KABOBS:
Kabob meat loves a marinade or a nice rub. Remember when buying kabob meat to get the cubes the same size as the veggies you will be using. This helps cooking time stay even.
CHEF’S TIP – Try the Fire Wire for your next kabob experience. Best kabob tool there is
Grills that work with this cut: Gas Grills, Wood Pellet Grills and Charcoal Grills.
GROUND BEEF AND GROUND BEEF PATTIES:
Burgers, Taco Meat, Chili, take your pick and there is a ground beef to fit your needs. Try some great stuffed burgers, hand patty your own burgers or use some ground beef in your next stuffed jalapeno popper.
CHEF’S TIP – Buy a specific muscle of ground beef for a burger that eats like a steak. We love ground chuck burgers, or try ground sirloin.
Grills that work with this cut: Gas Grills and Charcoal Grills.
BLADE CHUCK STEAK: TOP BLADE STEAK
Overall a very nice steak that enjoys the grill and some cast iron work. Good marbling and great flavor. Good for salads and a quick steak dinner. Works good in stir fry.
CHEF’S TIP – Our favorite muscle with great beef experience. Try this blackened
Grills that work with this cut: Gas Grills, and Charcoal Grills.
DENVER STEAK:
A fun new innovative cut from the chuck (shoulder). Great marbling and nice texture. Eats almost like a strip steak with a little more iron flavor.
CHEF’S TIP – Grilled, Blackened or on the Skillet. The rub will give it a good amount of flavor
Grills that work with this cut: Gas Grills, and Charcoal Grills.
CHUCK EYE STEAK:
This steak can handle anything you throw its way. Marinade it, Hot skillet or a nice sear on the grill. You get the amazing chuck muscle flavor and texture in any application you need.
CHEF’S TIP – Rub it and let the rub work its magic for 3-4 hours then cast iron cook it for a great beef experience. Cook over charcoal for that campfire finish.
Grills that work with this cut: Gas Grills, and Charcoal Grills.
RANCH STEAK:
This steak can also handle anything you throw its way. Marinade it, Hot skillet or a nice sear on the grill. You get the amazing chuck muscle flavor and texture in any application you need.
CHEF’S TIP – Sliced thin and used for a philly cheesesteak sandwich is another cool use
Grills that work with this cut: Gas Grills, and Charcoal Grills.
TOP BLADE STEAK:
This cut loves some heat. Give it a good rub and cook on a hot grill. In the middle of this steak is a thin thread of connective tissue. Easy to cut around while you enjoy this with a nice garlic parlsey butter.
CHEF’S TIP – We use top blade for some great kabob meat. Overall nice steak flavor
Grills that work with this cut: Gas Grills, and Charcoal Grills.
FLAT IRON STEAK:
Second in tenderness to the Tenderloin steak, the Flat Iron steak is well-marbled, flavored and juicy. If you want the true beef experience, its this steak. We rub the flat iron and let the rub work for 30 minutes and then a nice hot grill or cast iron skillet. Let it rest and then be ready to never eat filet mignon again.
CHEF’S TIP – I prefer this steak over tenderloin or filet any day of the week. You can cut into smaller portiions prior to grilling or grill whole and slice and serve. We have even smoked this one for another level of flavor
Grills that work with this cut: Gas Grills, Wood Pellet Grills, and Charcoal Grills.
RIBEYE STEAK:
Ribeye Steak, should we just stop there? No steak delivers flavor like the ribeye. Well marbled with a nice kernel of fat in the center. Light seasoning on this to truly enjoy the full flavor. Event better with the bone in.
CHEF’S TIP – Cast iron skillet meet Ribeye. Ribeye meet Cast Iron skillet. The skillet locks in even more flavor. I cut the handle off my cast iron skillet to cook on my charcoal grill. Flavor times 10.
Grills that work with this cut: Gas Grills and Charcoal Grills.
