The quality of meat depends on several factors including the breed of the animal, its diet, and how it was raised.

Breed: Different breeds of cattle, for example, offer varied flavors and textures. Angus and Hereford are renowned for their marbling and tenderness, while Wagyu is prized for its rich, buttery flavor.

Diet: Grass-fed beef tends to have a more robust flavor and leaner texture, while grain-fed cattle produce meat that’s richer and more marbled.

How it was raised: Ethically-raised, free-range animals often produce meat with superior flavor and texture.

Look for certifications or labels that indicate the animal’s breed, diet, and how it was raised to assure you’re getting high-quality meat.

Knowing your way around a meat counter is essential when selecting BBQ cuts. Different cuts come from different parts of the animal, and each has unique properties.

Beef: Popular cuts like Ribeye and Sirloin are perfect for grilling thanks to their marbling. Brisket and Short Ribs, however, are tougher cuts ideal for slow cooking or smoking.

Pork: Pork Chops and Tenderloin are quick-cooking cuts perfect for the grill, while tougher cuts like Pork Shoulder and Ribs excel when smoked low and slow.

Chicken: Dark meat (legs, thighs) stand up to the grill’s heat better than the lean white meat (breast). However, whole chickens are also great for smoking.

Lamb: Leg and Rack of Lamb are excellent for grilling, while tougher cuts like the Shoulder benefit from slow cooking methods.

Grilling: This high-heat method is best for tender cuts of meat. Steaks (Ribeye, Sirloin, T-Bone) and lean cuts like Pork Chops and Chicken Breasts work well on the grill. Even Fish and Shellfish can be excellent when grilled.

Smoking: This low-and-slow method is designed to break down the tough connective tissue in certain cuts, rendering them tender and flavorful. Cuts like Brisket, Pork Shoulder, and Ribs are excellent choices for smoking.

Rotisserie: Whole birds (Chicken, Turkey), as well as larger cuts like Pork Roasts and Leg of Lamb, are great for rotisserie cooking, which provides even browning and flavor.

Marbling refers to the streaks of fat interspersed with the lean meat. This fat melts during cooking, keeping the meat moist and adding flavor. Look for cuts with good marbling for the best BBQ.

Aging is another factor that affects the flavor and tenderness of meat. Dry-aged meat has been hung to dry for several weeks, allowing the meat’s natural enzymes to break down the tough muscle tissue, resulting in a more tender and flavorful cut.