Beef

Tri tip is a great cut of beef, and it’s very popular in California. We’re cooking this one in the kitchen, but still applying the same principles as when grilling.

Grilling a whole beef tenderloin is more fun, it practically begs for having guests over. It is also easier to get a real juicy beef when cooking it whole.

Sirloin beef is usually bought in slices, but I think it turns out great cooked whole, plus it stays real juicy.

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.

These are the bovine version of baby back ribs. They’re short and thin, but come loaded with flavor. To succeed with succulent tasty ribs these need to be braised as part of the cooking process.

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.

Beef tenderloin, such a classic! Time to cook it on a grill, almost easier than the indoor kitchen.

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.