2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
You have just bought the dream new barbecue or grill you have always wanted and you can't wait to use it. The active salivation in your mouth from the thought of a juicy steak and you are eager to impress your guests with your new grill skills.
But do you know what is the best meat you can use? Your success depends on the answer to this question. You may have the recipe for the perfect marinade, as well as your own special spice mix, but choosing the right kind of meat is just as important as the type of aromatic spices you will use.
If you really want good barbecue meat, you should go to a butcher shop or meat market. Some of the larger grocery stores offer butcher services, but don't shop at a store where everything is pre-packaged or frozen.
Talk to the butcher about their meat. Ask for meat from a young animal, as the meat from older animals is tougher.
Also ask how long the meat has been. Remember that a longer storage period degrades its quality. The meat can be stored at low temperature for some time.
All types of meat are available in several different classes. If we really want the best barbecue meat, buy this with the best brand. This is the most expensive meat, but it will certainly offer you quality and will be great on the grill.
Three rules on how to choose good grilled meat
There are three things to look for in grilled meat.
First: the meat must be fresh and never frozen.
Make sure it is still brightly colored and there are no extra juices or liquids in the package. The change in color is a guaranteed indicator of stagnant meat. The same goes for the smell.
Second: barbecue meat should have a layer of fat on it. The fat helps the meat to remain tender and juicy even after standing, as it prevents the juices of the meat from leaking out and melting in the meat while it is cooking.
If you want to reduce fat, it is best to remove it or cut some of it after the meat is cooked, instead of before.
Third: the meat must be the same thickness for each piece, because meat that is thicker in one section and thinner in another is difficult to cook evenly.
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