How to Select Beef for the BBQ

Cooking on the BBQ is a great way to make a delicious meal. However, the meal can only be as tasty as the meat that is cooked. By making a choice of quality beef, you can ensure that the meal you make will be enjoyable.

Instructions

Difficulty: Moderate

1. Read the label before you select a cut of beef for your BBQ. It will indicate the part of the cow from which the meat was cut. Beef cut from the loin and rib areas is the most tender beef available and usually the most expensive. Less tender alternatives include cuts from the chuck, round and flank.
2. Look at the label for the grade of beef. The very best grade is USDA Prime, but this grade is rarely found in butcher shops or grocery stores. You may have to settle for the next best grade, which is USDA Choice. Within this grade, beef is ranked from number 1 (best) to number 5, based on its amount of fat and waste. The lowest grade available is USDA Select, which is cheaper than Prime or Choice, but less tasty and tender.
3. Examine the color of the beef. Good beef should be bright red and free of any gray.
4. Feel the beef. It should be firm to the touch. Soft or squishy meat is an indication that the meat has not been properly chilled. Also, the beef should be cold to the touch.
5. Check the packaging. A lot of liquid in the tray is a sign that the beef hasn't been chilled properly. Also, check for any tears in the packaging which could lead to spoiling. Don't forget to check the expiration date, as well.
6. Select the cut of meat that is fresh, chilled and the best grade for the money you are willing to pay.

Tips & Warnings

• To avoid BBQ disasters with a fine (and expensive) cut of meat, always use a meat thermometer to avoid under or overcooking.
• When preparing meat, always use sanitary measures: Clean surfaces that came in contact with the raw meat and do not let the raw meat touch foods that will not be cooked before serving. These measures can help prevent food-borne illnesses.