I’ve partnered with Minerva Foods to share this practical manual so that you always choose the
best red meat cuts with grilling in mind. Because we know a great barbecue starts with
selecting the right cut and the quality of the meat. And believe me, with some details I’ve
learned over the years, you can make the difference between an ordinary barbecue and an
unforgettable one.
- What to pay attention to when buying red meat for the grill?
When people ask me how I choose meat, I always say you need to trust your senses: look,
touch, and smell.
- Color: Fresh meat should have a bright red color, neither too pale nor too dark.
- Texture: To the touch, depending on the cut, it should feel firm but not hard.
- Marbling: Those white fat lines inside the meat are essential for the flavor and juiciness
of the cut. - Smell: It must smell
- External Fat: In some cuts, like striploin or goose tip, that outer layer of fat helps keep
the juiciness during cooking, preventing excessive direct heat exposure and improving
the cooking process. Leave the fat on during the barbecue and, if you want, remove it
afterward.
- Fatty cuts vs lean cuts: which work better on the grill?
On the grill, cuts with a bit more fat give better results. I’m not talking about greasy meat, but
cuts with good marbling or infiltrated fat, because that helps keep the meat tender and
flavorful.
- Cuts with fat ideal for the grill: striploin, rump cap, chuck, tenderloin, tenderloin, spike
tip and tenderloin. - Lean cuts that can also perform well: Fillet, rump, plateada (bottom round), and chuck
ribs. But you need to be more careful with cooking to avoid drying them out.
Important: Don’t fear the fat. It’s what gives flavor to the meat. If you want to remove it
afterward, that’s fine, but leave it on during the barbecue.
- How to get tender, tasty meat? Low heat and patience
From personal experience, if you want the meat to be tender, juicy, and flavorful, low heat is
your best ally.
I’m not a fan of high heat that burns the outside and leaves the inside raw. I prefer a gentle and
even ember that cooks slowly and allows the meat to properly soften.
This kind of heat is ideal for large or bone-in cuts, like plateada (bottom round) or asado de tira
(short ribs).
The key is respecting the timing: don’t keep flipping the meat constantly, don’t pierce it, and
move it as little as possible. This way, it cooks evenly and retains all its juices. - Choose according to the cut: each has its own way
Not all cuts behave the same on the grill, and it’s important to know that. Some require more
time and low heat, others cook quickly and need a good sear.
- For slow cooking and low heat: short ribs, thin skirt, rump cap, plateada (bottom
round). If you give them the necessary time, they get very tender. - For faster cooking: Tenderloin, ribeye, striploin and fillet. Here the key is to sear well
and watch the doneness.
- Trust and quality: the most important when choosing meat
Over time, we realize that beyond the name of the cut, what really matters is the quality of the
meat and where you buy it. If you’re going to make a good barbecue, make sure to start with a
product well cared for from the origin
The brands that have personally worked very well for me are those of Minerva Foods. If you
want to surprise with a more gourmet meal, Cabaña Las Lilas is great; to celebrate with friends
and family, Estancia 92; and PUL accompanies you in everyday preparations. Their meats have
a high level of selection, good marbling, great flavor, and clear traceability. You can tell when
you’re facing a well worked cut.
IN SUMMARY
Grilling meat is more than just cooking. It’s a process that starts with choosing the cut and ends
at the table. If you choose the meat well and respect the process, the result will always be
superior. I hope this manual helps you go more confident the next time you shop and prepares
you for a barbecue everyone will remember.
