October 9, 2025
The Cut Defines the Flavor.
Grill with Confidence.
Good grilling starts with good cuts. Choose ribeye or sirloin for quick sears, tenderloin for soft texture, and brisket for slow, rich flavor. A little fat means more taste.
The right cut makes the grill — flavor lives in the marbling.
Look for bright red meat with fine white marbling. Trim thick edges but keep some fat to baste naturally. Slice evenly, season simply, and let the meat rest before grilling.
Thicker cuts need patience: high heat to seal, medium heat to cook through. Rest 5 minutes after grilling to keep the juices inside — then enjoy the pure taste of beef & lamb.
