Which meat to grill

Your next barbecue is coming up and you have no idea what to put on the grill? We have a perfect selection for you. A ranking of our highlights from beef, pork, and poultry. So there's something for everyone.

You can generally use beef, pork and poultry for grilling. For pork, we recommend the diet cutlet , pork belly and pork neck . With beef, things are different: go for the beef rump , rump steak and beef fillet . Poultry is often underestimated because the classic chicken and turkey breast are often popular cuts. Stick to deboned chicken legs and it's best to buy the animal whole so that you can put all the best cuts on the grill.

Which meat to grill - Top 3 pork

1. Diet pork chop

Pork "diet cutlets" are particularly suitable for pork lovers. This cut of meat comes directly from the pig's neck and is not taken from the back or loin of a pig. Nevertheless, the steak contains a bone and is characterized by a high number of muscle parts. It also includes the secreto and entrecote. The meat has a high fat content, so you need to make sure the fat doesn't burn when you put it on the grill. These cuts of meat are therefore anything but lean. Even if the name suggests otherwise. Nevertheless, it is wonderfully tender and therefore doesn't necessarily need to be marinated. The fat protects the meat from drying out and keeps it juicy. Important: Even with the fat content, there can be lean pieces as cutlets. The pig breed and origin are crucial here. A lean steak of this type can come from near the neck. Although there are many recipes for diet cutlets, we recommend preparing them classically on the grill. Always take one diet cutlet for several people and serve a few bratwursts with it. Pork lovers will get their money's worth and it is a tasty alternative to the classic fillet. Here we explain more about this special cut and show you how easy it is to grill.
Pork "diet cutlets" are particularly suitable for pork lovers. This cut of meat comes directly from the pig's neck and is not taken from the back or loin of a pig. Nevertheless, the steak contains a bone and is characterized by a high number of muscle parts. It also includes the secreto and entrecote. The meat has a high fat content, so you need to make sure the fat doesn't burn when you put it on the grill. These cuts of meat are therefore anything but lean. Even if the name suggests otherwise. Nevertheless, it is wonderfully tender and therefore doesn't necessarily need to be marinated. The fat protects the meat from drying out and keeps it juicy. Important: Even with the fat content, there can be lean pieces as cutlets. The pig breed and origin are crucial here. A lean steak of this type can come from near the neck. Although there are many recipes for diet cutlets, we recommend preparing them classically on the grill. Always take one diet cutlet for several people and serve a few bratwursts with it. Pork lovers will get their money's worth and it is a tasty alternative to the classic fillet. Here we explain more about this special cut and show you how easy it is to grill.

2. Pork belly for your barbecue

Pork belly for your BBQ is a delicious and rich addition that makes every meal a special experience. The rich, crispy pork belly is often considered the centerpiece of any BBQ. Pork belly is a marbled cut with fat, making it the fattiest part of the pig. So, it's even more marbled with fat than a diet pork chop. But don't let that deter you, because due to its high fat content, it also has a very intense flavor that you already know. Classic breakfast bacon also comes from this cut. So, if you like bacon, you shouldn't miss out on this special piece. This type of meat is especially well-suited for grilling. You probably know it as cured meat, but it really shines when grilled. You can marinate the pork belly overnight and simply take your marinated meat out of the fridge before grilling. Although marinating preserves the meat for grilling, we recommend the classic approach. Grill the meat without marinade to preserve the delicious natural taste of the pork belly. When grilling meat, make sure to salt it only after grilling. For us, it's some of the best pork, so always buy it from a butcher.
Pork belly for your BBQ is a delicious and rich addition that makes every meal a special experience. The rich, crispy pork belly is often considered the centerpiece of any BBQ. Pork belly is a marbled cut with fat, making it the fattiest part of the pig. So, it's even more marbled with fat than a diet pork chop. But don't let that deter you, because due to its high fat content, it also has a very intense flavor that you already know. Classic breakfast bacon also comes from this cut. So, if you like bacon, you shouldn't miss out on this special piece. This type of meat is especially well-suited for grilling. You probably know it as cured meat, but it really shines when grilled. You can marinate the pork belly overnight and simply take your marinated meat out of the fridge before grilling. Although marinating preserves the meat for grilling, we recommend the classic approach. Grill the meat without marinade to preserve the delicious natural taste of the pork belly. When grilling meat, make sure to salt it only after grilling. For us, it's some of the best pork, so always buy it from a butcher.

3. Pork neck from the butcher

When it comes to pork neck, there are fundamentally two excellent cuts to distinguish between: the Pluma and the Presa. These cuts from the pork neck are muscles that cook very well with indirect heat. In addition, there is also the Secreto. This borders the neck and is a cut from the diet chop. These types of meat are best suited. The Pluma is an elongated, beautifully marbled muscle and initially tough meat. It is, in fact, very high in connective tissue. Therefore, cook it relatively long so that the meat becomes wonderfully tender. It is one of the royal disciplines in BBQ, which is why the cut is also known as the Money Muscle. We recommend Pluma from a Duroc or Mangalitza pig. Because: The cut is very flavorful and is enhanced exceptionally by a higher-quality pig breed. This makes the meat perfect and gives it that certain kick when grilling. The Presa can also be described as the lean fillet cut of the pork neck. It is the leanest cut from the pork neck, which is finely marbled and incredibly tender. In addition, you can grill it medium-rare, which makes it an absolute exception. Normally, you can never get pork neck tender if you grill it medium-rare. However, with this cut, it's possible, which is why this meat should not be missing from your grill. The Secreto is an intramuscular steak from the diet chop, which borders the pork neck. This cut should be grilled without marinade because it is a delicate steak. You can grill it medium-rare, and the meat is ideal for a steak tasting. We therefore recommend not calculating this steak per person, but rather letting several people share it. Always cut this meat against the grain after grilling, and don't make the pieces too thin. This is the only way to impress your guests. You can find out how to prevent the meat from drying out in this video.
When it comes to pork neck, there are fundamentally two excellent cuts to distinguish between: the Pluma and the Presa. These cuts from the pork neck are muscles that cook very well with indirect heat. In addition, there is also the Secreto. This borders the neck and is a cut from the diet chop. These types of meat are best suited. The Pluma is an elongated, beautifully marbled muscle and initially tough meat. It is, in fact, very high in connective tissue. Therefore, cook it relatively long so that the meat becomes wonderfully tender. It is one of the royal disciplines in BBQ, which is why the cut is also known as the Money Muscle. We recommend Pluma from a Duroc or Mangalitza pig. Because: The cut is very flavorful and is enhanced exceptionally by a higher-quality pig breed. This makes the meat perfect and gives it that certain kick when grilling. The Presa can also be described as the lean fillet cut of the pork neck. It is the leanest cut from the pork neck, which is finely marbled and incredibly tender. In addition, you can grill it medium-rare, which makes it an absolute exception. Normally, you can never get pork neck tender if you grill it medium-rare. However, with this cut, it's possible, which is why this meat should not be missing from your grill. The Secreto is an intramuscular steak from the diet chop, which borders the pork neck. This cut should be grilled without marinade because it is a delicate steak. You can grill it medium-rare, and the meat is ideal for a steak tasting. We therefore recommend not calculating this steak per person, but rather letting several people share it. Always cut this meat against the grain after grilling, and don't make the pieces too thin. This is the only way to impress your guests. You can find out how to prevent the meat from drying out in this video.

Which meat to grill - Top 3 beef

1. Especially good for grilling - beef rump

When it comes to good cuts of beef, the rump of beef is particularly suitable for grilling. This is one of the best parts of the beef, characterized by its lean, yet very tender and juicy meat. This piece of meat has a fine marbling that melts during the grilling process and gives the meat an incomparable, intense flavor. When preparing the rump of beef, it should first be grilled at a high temperature to close the pores and thus preserve the juice inside. Then it should be left to cook slowly at a low temperature. A light seasoning with salt and pepper before grilling is enough to bring out the meat's own flavor. This makes the rump of beef a first-class choice for grill lovers who value quality and taste.
When it comes to good cuts of beef, the rump of beef is particularly suitable for grilling. This is one of the best parts of the beef, characterized by its lean, yet very tender and juicy meat. This piece of meat has a fine marbling that melts during the grilling process and gives the meat an incomparable, intense flavor. When preparing the rump of beef, it should first be grilled at a high temperature to close the pores and thus preserve the juice inside. Then it should be left to cook slowly at a low temperature. A light seasoning with salt and pepper before grilling is enough to bring out the meat's own flavor. This makes the rump of beef a first-class choice for grill lovers who value quality and taste.

2. Rump steak - the best tips

Rump steak is also known as roast beef or New York strip loin. It comes from the loin, which is why it is also called flat loin. It is a finely marbled steak and classically has a small fat cap on the top edge and a tendon in the cut. You must remove the tendon; it is inedible. Therefore, buy the meat from a butcher, who will ensure you get a tendon-free steak. You can also prepare the meat in a pan; you can find out more about that here. Rump steak is a hearty piece of meat that, when prepared correctly, tastes wonderfully tender and delicious. When buying, make sure the steak weighs between 200 and 300 grams, meaning it's two fingers thick. You can prepare it indirectly or directly. We therefore recommend setting up an indirect zone when grilling with charcoal to keep all options open, should you have seared the meat too strongly initially. The steak is excellent for cooking for a few minutes on the grill in the indirect zone. Use grilling tongs to move the meat between the zones. Do not pierce it, otherwise the meat will dry out. As soon as the meat juices run out, the steak is ready to eat. However, the grilled meat should rest for some time before you cut into it.
Rump steak is also known as roast beef or New York strip loin. It comes from the loin, which is why it is also called flat loin. It is a finely marbled steak and classically has a small fat cap on the top edge and a tendon in the cut. You must remove the tendon; it is inedible. Therefore, buy the meat from a butcher, who will ensure you get a tendon-free steak. You can also prepare the meat in a pan; you can find out more about that here. Rump steak is a hearty piece of meat that, when prepared correctly, tastes wonderfully tender and delicious. When buying, make sure the steak weighs between 200 and 300 grams, meaning it's two fingers thick. You can prepare it indirectly or directly. We therefore recommend setting up an indirect zone when grilling with charcoal to keep all options open, should you have seared the meat too strongly initially. The steak is excellent for cooking for a few minutes on the grill in the indirect zone. Use grilling tongs to move the meat between the zones. Do not pierce it, otherwise the meat will dry out. As soon as the meat juices run out, the steak is ready to eat. However, the grilled meat should rest for some time before you cut into it.

3. Better than schnitzel - beef fillet

"Better than schnitzel - beef fillet" is a bold statement that we can make with a clear conscience. Beef fillet is the finest cut of beef and is characterized by its tenderness, juiciness and intense flavor. Compared to the traditional schnitzel, which is usually made from veal or pork, beef fillet offers a superior culinary experience. It is incredibly aromatic and can be prepared in a variety of ways - whether fried in the classic way, cut into thin slices for carpaccio or slowly cooked for a juicy roast beef. Its fine marbling and low fat content make beef fillet particularly light and digestible. So, when it comes to enjoyment, you could definitely say that beef fillet is "better than schnitzel."
"Better than schnitzel - beef fillet" is a bold statement that we can make with a clear conscience. Beef fillet is the finest cut of beef and is characterized by its tenderness, juiciness and intense flavor. Compared to the traditional schnitzel, which is usually made from veal or pork, beef fillet offers a superior culinary experience. It is incredibly aromatic and can be prepared in a variety of ways - whether fried in the classic way, cut into thin slices for carpaccio or slowly cooked for a juicy roast beef. Its fine marbling and low fat content make beef fillet particularly light and digestible. So, when it comes to enjoyment, you could definitely say that beef fillet is "better than schnitzel."

Which meat to grill - Top 3 poultry

1. Pollo Fino - deboned chicken thighs as steak

Pollo Fino is a unique type of chicken product where chicken thighs are carefully deboned and prepared to be served like a steak. This product is particularly popular at barbecues and family meals, as it offers an interesting alternative to traditional steaks. The chicken thighs taste juicy and full-bodied, perfectly seasoned and cooked to highlight the natural flavors of the meat. It tastes more intense than a chicken breast fillet and is even more affordable. This means you save money, even when choosing high-quality chicken from Label Rouge. You can learn more about Pollo Fino here. Pollo Fino can be served with various side dishes, including salad, potatoes, or vegetables. As with any chicken product, it is important that the thigh is thoroughly cooked to avoid potential health risks. Pollo Fino - Deboned chicken thighs as steak offer a delicious and healthier alternative to beef steaks and are available in many supermarkets and butcher shops. They allow consumers to enjoy the variety and convenience of steak dining without sacrificing the healthy benefits of chicken.
Pollo Fino is a unique type of chicken product where chicken thighs are carefully deboned and prepared to be served like a steak. This product is particularly popular at barbecues and family meals, as it offers an interesting alternative to traditional steaks. The chicken thighs taste juicy and full-bodied, perfectly seasoned and cooked to highlight the natural flavors of the meat. It tastes more intense than a chicken breast fillet and is even more affordable. This means you save money, even when choosing high-quality chicken from Label Rouge. You can learn more about Pollo Fino here. Pollo Fino can be served with various side dishes, including salad, potatoes, or vegetables. As with any chicken product, it is important that the thigh is thoroughly cooked to avoid potential health risks. Pollo Fino - Deboned chicken thighs as steak offer a delicious and healthier alternative to beef steaks and are available in many supermarkets and butcher shops. They allow consumers to enjoy the variety and convenience of steak dining without sacrificing the healthy benefits of chicken.

2. Tender, tender, chicken breast fillet

Chicken breast is known for its tender and juicy meat, but there's hardly anything more tender than a perfectly prepared chicken breast. Unlike pollo fino, it doesn't have as intense a flavor and can therefore be described as its exact opposite. To illustrate: A digression to lamb—you surely know that it has an intense flavor. Chicken, on the other hand, is significantly milder. It's similar with pollo fino and chicken breast, but that doesn't mean high-quality poultry (such as Label Rouge) is flavorless. We therefore recommend buying whole chickens to try everything. Here we show you how to butcher a chicken and grill all its cuts. In the culinary world, chicken breast is often described as tender because of its tenderness and flavor. When prepared correctly, it becomes incredibly soft and tender, almost like butter when cut. It forms the ideal main ingredient in many dishes and can be prepared in various ways: roasted, grilled, braised, or baked. Whether in a creamy sauce, in salads, as a side dish, or at a barbecue—chicken breast always elevates the taste experience to a new level. It is therefore not surprising that chicken breast is a staple in many gourmet and home kitchens around the world.
Chicken breast is known for its tender and juicy meat, but there's hardly anything more tender than a perfectly prepared chicken breast. Unlike pollo fino, it doesn't have as intense a flavor and can therefore be described as its exact opposite. To illustrate: A digression to lamb—you surely know that it has an intense flavor. Chicken, on the other hand, is significantly milder. It's similar with pollo fino and chicken breast, but that doesn't mean high-quality poultry (such as Label Rouge) is flavorless. We therefore recommend buying whole chickens to try everything. Here we show you how to butcher a chicken and grill all its cuts. In the culinary world, chicken breast is often described as tender because of its tenderness and flavor. When prepared correctly, it becomes incredibly soft and tender, almost like butter when cut. It forms the ideal main ingredient in many dishes and can be prepared in various ways: roasted, grilled, braised, or baked. Whether in a creamy sauce, in salads, as a side dish, or at a barbecue—chicken breast always elevates the taste experience to a new level. It is therefore not surprising that chicken breast is a staple in many gourmet and home kitchens around the world.

3. Especially popular - Turkey breast fillet

Turkey breast fillet is particularly popular due to its wide range of uses and healthy nutritional value. It is a low-fat meat that is rich in protein and is therefore particularly suitable for people who watch their diet or exercise. Due to its mild taste, turkey breast fillet can be combined with various spices, sauces or side dishes. It can be grilled, fried, smoked or even used raw in salads. Preparation is often quick and easy, making it perfect for busy weekdays. Turkey breast fillet is an excellent choice, especially in summer months when lighter meals are preferred. But turkey breast fillet is also often used in classic dishes such as Thanksgiving turkey. It is not only healthy, but also extremely tasty and therefore very popular with many people.
Turkey breast fillet is particularly popular due to its wide range of uses and healthy nutritional value. It is a low-fat meat that is rich in protein and is therefore particularly suitable for people who watch their diet or exercise. Due to its mild taste, turkey breast fillet can be combined with various spices, sauces or side dishes. It can be grilled, fried, smoked or even used raw in salads. Preparation is often quick and easy, making it perfect for busy weekdays. Turkey breast fillet is an excellent choice, especially in summer months when lighter meals are preferred. But turkey breast fillet is also often used in classic dishes such as Thanksgiving turkey. It is not only healthy, but also extremely tasty and therefore very popular with many people.

FAQ

There are different types of meat that are particularly suitable for grilling. The most popular types of meat for grilling include beef, pork, poultry and lamb. Each type of meat has its own special characteristics and can be prepared in different ways to achieve a juicy and tender result.

For grilling beginners, we recommend mainly types that do not dry out too quickly. These include beef , especially cuts such as rump steak or roast beef , and pork , especially chops or belly meat. Poultry can also be grilled well, but in this case, preference should be given to cuts with bones, such as chicken legs. These are juicier and do not dry out as quickly.

Beef is a type of meat commonly used for grilling . Cuts with a certain amount of fat, such as rump steak or entrecôte, are particularly suitable as they remain juicy and tender when heated on the grill. Chicken and pork can become too dry if not handled correctly. Fillet , although quite lean , can also be grilled. However, care should be taken to ensure that the meat does not dry out .

Practically speaking, any cut of meat can be grilled , but some types of meat are particularly well suited to grilling. These include beef, pork, lamb and poultry , with each type of meat requiring its own optimal cooking times and temperatures. If the meat is carefully monitored during grilling , it will remain tasty and juicy . Steaks, chops, rump steaks, chicken and roast beef are particularly popular.

It all depends on personal taste which meat should not be missing when grilling . Classics are of course steak and grilled beef and pork . Both are ideal for grilling and are juicy and tender when prepared correctly. Various types of meat such as chicken , lamb or roast beef are also popular for grilling . Basically, the higher quality the meat , the better the grilling result. A good butcher can give valuable tips on choosing the perfect piece of meat .

There are clear recommendations when it comes to the question of which meat you should use for grilling. If you like meat with a lot of fat and an excellent flavor, you should choose pork. It is important to distinguish between some cuts. The diet cutlet has a high fat content, but particularly juicy meat. The pork belly is a piece of fat with an intense and aromatic flavor. If you like bacon, you cannot pass it by. You should choose the pork neck if you like variety. The presa and the pluma come from it. While the presa is a lean piece of the pork neck, you have to cook the pluma for longer so that it reaches its maximum tenderness. These differences ensure a balanced taste experience with the pork neck. For beef, you can always choose the beef rump, rump steak and beef fillet. You can't go wrong with these steaks, as they are all particularly tender and juicy. If you prefer poultry, it is important that you always buy the whole animal and cut it into the best pieces yourself. This will save you a lot of money and at the same time you will be able to enjoy the classic breast fillet, but you will also get boned chicken legs (Pollo Fino), which are considered to be particularly aromatic steaks. You can see that your personal preference plays the biggest role, but you won't go wrong with our recommendations.