Filet
Mignon; this choice is usually a more costly choice but is well worth the
additional expense if you are looking for the most tender and moist cut of
meat. You will not find the intense flavor of a rib-eye or porterhouse but this
is still an excellent cut of meat.
Rib-eye; this cut is a top choice because
it has abundant marbling (fat). As the rib-eye cooks this marbling melts into the
meat and creates a juicy, rich tasting cut of meat.
Porterhouse;
this cut also has plentiful marbling. The porterhouse has a top loin that is
moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular
choice in restaurants. This is my favorite!
New
York Strip; this is a t-bone with the tenderloin and bone cut away. This is a
good quality cut of meat and can usually be found at a lower price per pound
than the preceding cuts.
T-bone; The t-bone is built for grilling. The generous amounts of fat keep it moist while its tenderloin heart stays tender and flavorful. This is the favorite of the outdoor chef. Season lightly and grill.
Top
Sirloin; this cut is a lesser grade but larger cut of meat. Try to buy the top or prime grade, they will be
tenderer than the lower grades.
Don't forget to try marinades and different seasonings
Hey check out the great products to grill like a pro!
JOIN to receive updates automatic
Check out the archives on the right
No comments:
Post a Comment