Beef Cuts for the Barbecue Cook alll beef at low temperature.  Broil or roast tender cuts, braise the less thender cuts.  Some cuts, such as round or flank steaks shown to the left can be tenderized by scoring.  You can also tenderize th em by marinating. The best steaks for broiling are rib, sirloin, T-bone, club, and Porterhouse. The Best beef cuts for roasting are rolled rib and standing rib roasts.

Choose one of these steaks for charcoal broiling

The Best cuts for braising or cooking in liquid are round or glank staks, pot roast, chuck and r ump roasts, short ribs or corned beef.

When determining the amount y ou will need you should:  count on one steak a piece when using club or T-Bone.  Portehouse or sirloin will serve several.

Beef Cuts for Barbecue Meals - To Broil, roast, or braise.  

Select quality beef, aged for tenderness and flavor.  Look for bright red, color, well marbled with veins or fath thorugh the lean.  Outer covering of fat and suet should be creamy white, waxy with brittle texture. Flank: Flank Steak Short plate Short Ribs Brisket Corned Beef Ribs Standing rib roast Rolled rib roast Rib steak Round Round steak Rump Rolled rump Sirloin Sirloin Steak Short Loin Porterhouse Steak T-bone Steak Club Steak Square-cut Chuck Boneless chuck roast Arm pot roast

            

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Related Sites:

National Cattleman's Beef Association

Texas Beef Council

Beef Nutrition.Org

Wisconsin Beef Council

Beef From The Table...A beef facts sheet

California Beef Council