One of the most common grilling questions I get isn’t “What marinade or rub should I use?”, it’s “What cut of beef should I get for the fire?”
Knowing what meat works best on the grill is one of those “men should just know” bits of information like how to change oil, program electronics, or why she isn’t talking to us.
Sure, we know what cut to order in a top steakhouse, but when we’re standing in front of the meat case at the local store, we can get that deer in the headlights look. So many choices. So many delicious cuts. But the bottom line is not all of those juicy, marbled beauties work best on the grill.
That’s why the Meat Masters over at The Beef Checkoff put together this comprehensive and essential guide to beef. I got a copy when I was polishing my grilling skills at Kingsford U this past weekend. It not only shows where each cut is taken from and what it looks like, but there are handy icons under each that let us know what cooking method works best for that cut. (And as a bonus, the lean cuts are highlighted, for those of us meat lovers watching our fat intake.)
To get the full-sized copy of the chart, suitable for printing and posting near your grill, click the thumbnail image below. Then light that fire and get grilling.
For more info, head over to beefboard.org.