 | Brian Bulot is manager of G&W Foods in Girard and has been in the Grocery Retail business for 27 years. For more information please call 620-724-4411. |
Food & Drink
2011-02-01 14:24:00
Best cuts of meat for grilling
Question: We bought a barbecue grill for Christmas. Not just any grill, more like one that is an “investment. So now we have to actually use it. The problem is, neither of us has much grilling experience. Sometimes we have had great success, other times it left much to be desired. Neither of us want to be the next pit masters, but sure would love to know how to pick the best cuts for a decent meal.
Answer: There is no doubt that the right cuts of meat have a great deal to do with the final product. Here are some tips for BBQ and grilling success.
•First, you want to buy meat from a place that knows meats. If everything is frozen and pre-packaged, you may be in a place that sells meat but is not fully educated on their products.
•Talk to the butcher. Ask for young meat, since older animals tend to be tougher. Ask if the meat is aged, as aged meat will tend to be more tender.
•Next, consider the grade of meat. Prime grades will always get the best results.
•Make sure the meat is brightly colored and there is no extra fluid in the package.
•Look for cuts that have enough fat and marbling which keeps the meat from drying out as you cook it.
•Look for an even thickness which makes it easier to gauge if the meat is done.
•Choose the most tender cuts of meats such as rib eye, porterhouse, t-bone and meats cut from the tenderloin
like filet mignon.
Never hesitate to ask questions of your butcher. They are there to help and can make sure you get the right cut of meat for the grill. Enjoy that new grill!
