How to Grill Your Butchershop Cuts of Meat
As a USDA certified slaughterhouse, we sell some of the best quality meat money can buy. From roasts to steaks to ribs, we sell some of the most delicious cuts of meat for every occasion. That said, the best cuts of meat require the best preparation in order to bring out their full-bodied flavors. In this month’s blog post, we’re discussing the best ways to grill the meat you get from your local butchershop.
Ways to Barbeque Butchershop Beef on the Grill
Without a doubt, barbecuing beef you get from the butcher is one of the best ways to prepare it. Depending on the type of cut, there will be different ways to prepare it and bring out the flavor.
Ribeye Steaks. Ribeye steaks are one of the classic cuts to grill—and it’s easy to see why. Because ribeye is boneless and contains, arguably, the ideal amount of fat, it’s one of the best cuts for barbecuing. We recommend dry marinating your ribeye by rubbing salt and any other seasoning in it and letting it sit for 20 minutes while you heat the grill. That way, you can enhance the flavor and maintain the moisture.
T-Bone Steaks. T-bone is practically made for barbecue. Thanks to the T-bone, itself, this cut is perfect for grilling. Instead of stabbing the meat with in order to flip it (thus losing the cut’s juice), it can instead just be flipped by the bone. On the grill, we recommend lightly oiling it and cooking it quickly at a higher temperature than some other cuts.
How to Grill Pork Fresh from the Butcher
Though similar in some ways, pork provides its own challenges for barbecuing. Specifically, even the best cuts of pork can be dried out if prepared improperly on the grill. Let’s take a look at some ways to seal in flavor, tenderness, and juiciness for your cuts of pork.
Pork Chops. Grilled pork chops are one of the best grilled dishes around—they’re about as American as cherry pie. In order to make the most of delicious pork cuts, we recommend marinating them in a plastic bag of pork chop sauce, then grilling them on a preheated grill until the meat is browned.
Pork Tenderloins. Like pork chops, it’s important that pork tenderloins are made to seal in their juices to prevent a dry, tasteless meal. That’s why we recommend wrapping your tenderloin in foil when grilling. That way, you lock in the flavors and keep the tenderloin perfectly moist.
Are you hungry for prime cuts of beef, pork, or chicken? If so, then Pease Packing is the USDA-certified butchershop for you. Contact us today to learn more about the fine cuts of meat we have ready for you!
