Written by Admin
“The best steaks for the grill are rib eyes, Tbones, tenderloins, and New Yorks,” says Brittany Vaags of The Carver’s Knife, a full service butcher shop in Winnipeg with two locations specializing in grillable meats.
“These are the more tender cuts. They work best because barbecuing is fast paced cooking. On the grill, there isn’t time to break down the meat in tougher cuts, which need more cooking time to tenderize the meat by breaking down the tissue.”