Beef

Kobe Beef is just about the most exclusive meat you can eat. Here’s how to smoke it on a grill. This specific cut is labeled/graded Kuroge Wagyu, 11+.

Flap meat is a great cut of beef. It is part of the belly, more specifically the inner oblique muscle, also known as sirloin tip. It resembles flank steak (which also comes from the belly), but it’s slightly less fibrous and with a little more marbling. This is a recipe for meat lovers.

Funny name, great steak. I think that pretty much summarizes this bovine cut of meat. The tomahawk is a thick cut ribeye steak with the rib attached. It is frenched, meaning the meat is cut off the rib bone, giving it an axe like shape.

Cote de Boeuf is a great cut of meat. Here we cook it with some salt and pepper. It is real simple, but with great flavor.

Topside beef is used for roast beef among other things. It is lean and takes well to flavoring. Here we rub it generously with ground black pepper. It is cooked using indirect heat on the grill as usual.

Making your own homemade sausages is fun, and relatively easy. You need a meat grinder, but except for that all ingredients can be found in your grocery store. Here we’re combining leaner meat (boneless beef outside) with slighly fattier meat (veal shoulder) and pure fat (beef tallow) to make tasty beef sausages. This has a relatively neutral flavoring, but it is a good base for further experimenting.

The eye of round is a lean and very symmectrical cut of beef, located on the back of the rear leg. You cook it either by boiling it, or as we do here, by brining and smoking it on low temperature. You don’t want to cook it for too long, it is ready when the inner temperature reaches 130° F. If you cook it longer (or using high temperature) it will be tough and chewy.