The many different names for cuts of meat can be confusing at best, and the cause of some grilling mistake at the worst meals. Knowing not only a few goods cuts of meat, but where they are from on the cow can make grilling and BBQ much easier and fruitful of an effort. No matter how good of grill tool sets one has, it is impossible to make a naturally sinuous cut tender under fast grilling. Learning a cuts composition and location on the animal may seem tedious, but even just knowing a few basics can make a BBQ griller better.
Many of the best steaks for example come from around the cows’ middles. This is usually in the form of flank steak and skirt steak, from just toward the rib cage of the belly, or all around the farther back middle for sirloin steaks. Rump although usually cheaper than the more sought after fillet or sirloin, but only because of more connective tissue, it is still a flavorful cut of meat. In fact it is debated to be even more flavorful than the best sirloin. It is suitable to fast cooking like stir-frying and grilling.
Even just knowing these little helpful facts can make a BBQ go off smoother every time. But more advanced knowledge of meat and its orgins is what makes a true BBQ master.
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