If you want to be a grilling expert this summer, we recommend learning a little more about the types of beef cuts that exist. Identifying them will allow you to make the most of them, from the techniques to prepare them to the ways you can accompany them.

Remember that in the case of beef, the muscle is composed of 75% water, 21% protein, 5% fat, and 1% vitamins. Additionally, the quality of the meat will depend on the type of feed the animal has and its proper preservation from production to shelf.

Next, we present the five most common cuts to prepare your next barbecue, according to grilling expert Jesús Davila. When buying it, make sure, as U.S. Meat suggests, that the color of your meat is red with white fat, that its texture is firm, elastic, and slightly moist, with a light and characteristic smell.

• Diezmillo. Found in the front quarter of the beef (from rib 1 to 5). It is a cut with a lot of tenderness and little resistance. It can have the same amount or more marbling than a rib eye but is more affordable. You can prepare this cut marinated or well-seasoned, and it will be the star of your barbecue afternoons.
• Top sirloin. Also known as churrasco, it comes from the rear quarter of the beef. It is a lean and less tender cut, but with the right cooking, you can achieve juicy and flavorful bites.
• Rib eye. This cut, found in the loin of the beef, is considered by Jesús to be the king of cuts because it is tender and has the necessary intramuscular fat. The expert recommends cooking it with just coarse salt or Colima salt and placing it directly on the grill.
• Arrachera. Found in the diaphragm of the beef, it is a muscle with well-defined fibers that grill very tenderly. It is very easy to prepare on a barbecue, naturally and without marinating. Remember that from each beef weighing about 180 kilos, only 2 arrachera cuts of 5 kilos are found, making it a more expensive cut.
• New York. It is extracted from the short loin of the beef. It is a tender cut with a lot of juices but lacks fat. Jesús recommends preparing it with a marinade of olive oil, garlic, and oregano.