Tips for Buying & Grilling Meat

We find ourselves in the meat aisle, hoping perhaps to explore new possibilities or improve on our favorites, but we’re not sure where to begin. A better burger? Some exotic kabob recipe? We’ve provided you with some helpful tips and techniques for grilling America’s favorite meat: beef. With so many nutritious, flavorful and budget-friendly cuts of meat, you’re sure to find your favorite for your weekend outdoor gathering.

Soak It In
Cuts of meat such as flank, skirt, top round and shoulder steaks require a bit more effort to help tenderize them. To do this, we suggest marinating before you grill.

Marinades are a mixture of an acidic liquid and a tenderizing enzyme that will help make the cuts of meat more tender. The meat should be marinated for at least six hours, or as long as overnight. When marinating meat, be sure to:

Marinate in the refrigerator and never at room temperature. Never save or reuse marinade.

Don’t marinate longer than 24 hours, as it will cause the beef to become overly soft. Allow ¼ to ½ cup marinade for each 1 to 2 pounds of meat.

Marinate meat in a plastic resealable bag or a plastic sealable container. Or marinate in a non-reactive container such as a stainless steel or glass bowl.

Rub It In
If you’re planning on grilling cuts of meat such as porterhouse, T-bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade, a dry rub or a sprinkling of seasonings is all that’s needed because these meats are naturally tender.

Dry rubs are a blend of seasonings and are used only to add flavor, not to tenderize the meat. Apply these rubs to the surfaces of uncooked steaks and roasts right before you put the meat on the grill. For some great homemade rubs, try some of the following:

Combine your favorite fresh or dry herbs, spices and other seasonings.
Add oil to make a paste. Oils infused with garlic, red pepper or lemon
will add extra flavor.
Add finely chopped onions or garlic for a stronger flavor.
Mix in mustard, soy sauce or horseradish if you like an extra kick.

Visit the Big Y Butcher Shop for old-fashioned service and great quality. Our friendly staff will cut your meat just how you like it — plus, we offer great-tasting recipes and preparation tips for free! Just ask for Sam the Butcher®…he is always there to help.

Done Deal?
If you want to check for doneness, the best results come from a meat thermometer. Insert the thermometer horizontally into steaks and burgers or into the thickest part of roasts. Steaks and roasts should be cooked to at least 145°F for medium rare. Hamburgers should be cooked to at least 160°F for medium.

All cooking times below are for medium-rare to medium doneness, turning meat halfway through total cooking time.

If you prefer your steaks and roasts medium-well, add 5 minutes to the total cooking time or until no longer pink.

* When roast reaches temperature indicated in chart, transfer to a carving board and tent with foil. Let roast rest for 10 to 15 minutes. Temperature will continue to rise about 10° to 15°F to reach desired doneness.

Source: Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Top Sirloin Kabobs with Peppers & Onions

Grilled Flank Steak

 Steakhouse Burgers

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