It is undeniable that barbecue is a national passion, but knowing how to choose the proper cut of meat is key to ensuring a succulent experience.
Not all cuts are ideal for this preparation, and butchers have their opinions on which ones to avoid.
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Knowing the less recommended cuts is as important as knowing which ones are the best for a barbecueOf success.
beef brisket
It's often touted as one of the less-than-barbecue cuts, according to butchers.
This is mainly due to its longer-lasting texture and the need for longer, slower cooking to achieve the desired tenderness.
Grilling the brisket directly on the barbecue can make the meat less juicy and harder to chew.
fillet cover
It has an uneven texture, presence of nerves and a layer of fat. These characteristics make the cut less suitable for grilling, as the meat can become tough and the fat may not melt better during the grilling process.
However, these same characteristics make brisket an excellent choice for dishes that are cooked slowly and for a long time, especially when accompanied by sauces.
Neck
The cut known as bovine neck has a fibrous texture and features that make it required for barbecue preparation.
The high fiber content and density make the neck unsuitable for grilling quickly in the direct heat of the barbecue, as the meat can become tough and difficult to chew.
Duckling
It has a drier texture and a reduced fat content and, therefore, the duckling does not stand out as an ideal option for the barbecue, a since the lack of fat can result in a drier and less juicy meat when exposed to the direct heat of the barbecue.
hard lump
The hard coxão is a cut of meat that is characterized by its firmer and less tender texture. It's certainly not the meat you want for your barbecue!
Due to this characteristic, it is not the most suitable choice for grilling on the barbecue, since direct heat may not be enough to soften it. the meat and make it juicy.
Muscle
Muscle, also known as ossobuco, is a cut of meat characterized by its overlapping muscle fibers and stringy texture.
This composition makes the meat less juicy compared to other cuts and presents challenges when trying to cook it evenly, as you would on a barbecue.
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