Charcoal grill restaurants are likely to be very familiar with types of meat cuts. The technique and knowing how to differentiate them is essential to give a good service and be competitive.

What are the main types of meat cuts for a barbecue?

The first thing you have to keep in mind when choosing the types of cuts of meat is that there are several categories and that, in addition, not all of them are valid for the same functions.

Depending on the country or geographic area, different names may be used. In any case, this information should make it easy for you to distinguish.

On the other hand, it doesn’t hurt to remember that,

High and low loin

These two cuts are tender, tasty, and very juicy. The high spine, for example, is the front while the low is the rear. The main aspect that must be highlighted is its fat infiltration, which makes it very juicy meat that is ideal for the grill.

Skirt or empty

The skirt is part of the diaphragm. It is a good option for grilling, although not everyone likes it as it has the particularity of being a more fibrous and gelatinous cut. You have to cook it well so that it does not go over the top. It is considered a third cut.


The hip is a top A cut and has the advantage that it is ideal for filleting. Why does this happen? Very simple, because being the upper part of the back leg of the animal, there is enough meat to cut. From the hip comes a very good cut for the grill, the picaña.


The shoulder is a top B cut. If what you are looking for is juicy meat as well as fat, it is a good option. It would be advisable to combine it with other types of lean meat cuts. This will allow you to choose from on the barbecue.


This cut is extra and has the advantage of being very juicy without causing excess fat. Its location between the ribs and the loin favors both circumstances. It should not surprise you, then, that it is one of the most demanded cuts on any menu.

Churrasco or rib strip

The churrasco is considered a second-rate cut, but it is one of the most popular in barbecues, both in Argentina and, in recent years, in Spain. This cross-section of the rib has a fat infiltration, hence it is juicy. It is one of the cheapest cuts but it is delicious on the grill.


The stifle, although it is called that way, is a first-class cut that is identified with different parts of the body. First of all, it is located on the hip and is usually a slice of juicy meat. On the other hand, the stifle that is in the tendon is harder.


The round is a first-class cut that can be used for cooking on the grill, although it is usually used in stews. One of the advantages of this cut is that it has very little rib. It is a slightly dry cut, so it is recommended to accompany it with a sauce.


The cons are a top-notch cut of meat as well. As its main characteristic, it should be noted that it is dry and somewhat hard. This implies that, if you want to cook this meat, it is easy to go overcooked, hence it is used more for stews.


This first B cut is very tender, but it is crossed transversely by a great rib. If you know how to remove it well, it will be very tasty and, of course, a way to give a special touch to the roast. Its shape is elongated.


The needle is a cut best known perhaps for its applications in stews and stews. However, it is also used for the preparation of roasts, being popular meat and one of the best-known preparations by the general public.


The trowel is a first B cut that stands out for being flat and fibrous. If you are looking for meat with little fat without having a negative effect on the flavor, this is a good option. The cook who makes it just right will get a good result.


The brisket is a third-rate cut that can serve as a complement to the rest of the roast. The main advantage that should be noted is that it is a meat that most of those who taste it like. In the past, it has been despised by many, but the truth is that it is a resultón cut, especially in abundant barbecue.


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