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17 Trendy Cuts of Meat that Need to Get on Your Grill, Stat

17 Trendy Cuts of Meat that Need to Get on Your Grill, Stat
May 22, 2019 coraandkrist

Baldor Specialty Foods Featured In


17 Trendy Cuts of Meat that Need to Get on Your Grill, Stat

Don’t get us wrong, there are few things greater than burgers, ribs, steaks, and fresh veggies hot off the grates of a grill. But for those who love to fire up the barbecue on a daily basis in summer months—or better yet, all year long—using the same cuts of meat can get tiresome. We love tossing new ingredients on the grill, so we tapped Sophie Mellett-Grinnell, the Market Specialist for Baldor Specialty Foods to give us the lowdown on what trendy cuts of meat we should be paying extra attention to this year (before they sell out).

Here’s her delicious list of up-and-coming cuts of beef, pork, chicken, lamb, and more that want in on the action this summer. Because what doesn’t taste better with a sultry little sear?

Thin Cuts of Beef

This summer, thin cuts of beef are going to dominate the summer BBQ scene. Why? Thin cuts cook faster, are cheaper to buy, and are much more versatile for backyard chefs to use. They lend themselves to be used in a wide range of dishes, like Mexican fajitas, salads, and hot sandwiches and are generally more affordable than traditional middle meat cuts like rib eyes, strip loins and filets. Best of all, they take well to rubs and marinades, absorbing the spices more quickly than other cuts—which are better left marinating overnight or longer.

Test out this trend with these cuts: Sirloin flap (also known as bavette​​​​​​), Flank Steak, Hangar, Boneless short rib (think Korean BBQ), Skirt Steak, Denver Steak, Tri-tip, Brisket

RELATED: How to Grill Anything to Perfection—Your Go-To Guide to Technique, Temperatures, and Seasoning

Slow-Cooked Pork

Pork will always remain a popular BBQ favorite, with St. Louis and Baby Back ribs being traditional selections. They’re easy to eat with fingers and taste great off the grill. But this summer, look for the popularity of slow cookingto influence pork barbeque. Slow-smoked pork butts or other cuts (like pork shanks) slow-cooked over low flame are going to be hot, hot, hot. They cook until they’re super tender, and as with slow cooking, this style of prep requires very little hands-on action.

Bone-In, Easy-to-Prep Chicken Pieces

When it comes to chicken, watch for easier to manage pieces like wings, drumsticks and thighs to be more prevalent than full breasts or beer can roasters.

Veal and Lamb Cuts

Watch for cuts of veal to start showing up on the menu. Veal is lighter than beef and chefs in tons of trendy restaurants are embracing ways to incorporate it on the grill. They are playing with the end rib chop, the hangar, and the cut short ribs. Why? They’re more fun and again, lend themselves to rubs, marinades at an inexpensive price point. Some goes for lamb: people are discovering fresh lamb is a surprisingly juicy and tasty barbeque selection.