Southern Living Shares Beef Cut Secrets

If you’re a steak lover, you know there are certain cuts that are go-tos for summer grilling and smoking: ribeyes, briskets and strip steaks. But as Southern Living writer Robert Moss noted, there are many “lesser known cuts that should have a place on our backyard grills, smokers or barbecue pits.”

Moss, a guest at the Certified Angus Beef ® brand’s recent Barbecue Summit for the nation’s best pitmasters, shared a number of suggestions from Meat Scientist Diana Clark on achieving beef mastery.

When it comes to cuts, her lesser-known top picks include:

For the grill

  • Top Sirloin Cap
  • Sirloin Flap

For the smoker

  • Chuck Roll
  • Sirloin Tip Roast
  • Chuck Short Rib

Among Clark’s tips for finding the best cuts:

  • Find a market that hand-cuts to order
  • Visit supermarket meat counters early in the day
  • Don’t be afraid to ask questions

Clark also shared a variety of tips for better grilling and smoking:

  • Keep the smoker temperature low
  • By contrast, grills should be hot
  • Use a thermometer to gauge doneness and avoid overcooking
  • Lose the big fork from your grilling toolkit
  • Rest your meat 20% of the cooking time before serving

Read Moss’s full article here.