Meat has a certain primal feel to it when you prepare and enjoy it.
From the wafting aroma in the kitchen, as it sizzles on the grill, to the satisfying bite of a perfectly cooked steak, meat has long been the centerpiece of our meals.
But not all meat is alike.
Knowing which cuts to pick can take your cooking to the next level and transform the way you eat your favorite meals. The thing is, a properly selected cut paired with the right preparation makes all the difference.
Whether hosting a backyard barbecue, letting Sunday supper simmer, or indulging in a churrasco-style lunch at a Latin American restaurant, the meat cut you choose can make or break the experience.
That said, restaurants in Miami focus on high-quality meats that demonstrate how much flavor a well-marbled ribeye or juicy picanha can deliver.
And let’s get real about the world of popular meat cuts — and how to utilize them.
1. The Picanha – Brazil’s Favorite Churrasco Cut
If you’ve eaten at a Brazilian steakhouse or ordered at places with the best meats in Miami, chances are you’ve been in the presence of the revered picanha. This top sirloin cap steak is a tender and flavorful cut known as the culotte or top sirloin cap.
Picanha, traditionally cooked speared on skewers over an open flame, is juicy, beefy and typically seasoned only with rock salt to allow the meat to shine. Its flavor is rich, and it makes for great grilling or rotisserie.
To emulate a restaurant experience at home, cut it thick, keep the fat cap on, and grill it to medium-rare. Serve it with chimichurri or garlic butter, if you like.
2. Ribeye – Fat and Flavorful
Ribeye is the go-to steak for many steak lovers for a reason. It is cut from the rib section, and has a lot of marbling which “self-bastes” as it cooks, resulting in its buttery texture and full flavor. It is commonly served bone-in or boneless and poaches beautifully with high-heat methods, such as pan-searing or grilling.
Ribeye is so full of fat that it doesn’t require much beyond salt, pepper and maybe a cast iron skillet to be perfect.
If you’d like, put a Miami twist on the meal by serving the steak with mashed yuca or tostones, which are similar to thick-cut, pan-fried rounds of green plantain, to make one rich American steak with a serving of colorful Latin sides.
3. Short Ribs – For Low & Slow Cooking
Short ribs, cut from the chuck or the rib, have plenty of meat and are studded with connective tissue that transforms into succulent gelatin during a long, slow braise.
The flavor is deeply oniony, and the texture, when done right, is melt-in-your-mouth. In Latin American cooking, short ribs are marinated in spices and simmered with vegetables until they are almost falling apart.
At some restaurants, you can find versions that are grilled instead, a move that leaves them with a smoky crust without sacrificing their interior tenderness.
4. Filet Mignon – The Super Soft Favorite
Filet mignon is the most tender cut of beef, taken from the small end of the tenderloin. Since it is so lean, it benefits from fast, high-heat preparation and fat boosters, such as a bacon wrap or a finish in butter.
Ideal for elegant dinners or special occasions, filet mignon pairs well with red wine sauces, mushroom reductions, or even a sweet glaze. It’s commonly found on fine-dining menus but also holds its own in fast-casual, meat-forward Miami eateries that deliver high-end flavor with casual flair.
5. Brisket – Ideal for Smoking and Slow Roasting
Brisket is a cut from the breast or lower chest of beef, and is tough because of the connective tissue in the middle of the cut. But give it time — and low, steady heat — and it becomes one of the juiciest, most flavorful meats around. It’s the go-to cut for Texas-style barbecue and has also been cropping up in Latin-influenced dishes in Miami.
Smoked brisket can be sliced, shredded or chopped and used in everything from sandwiches to rice bowls. Some chefs use a citrusy mojo for marinating it, others coat it with a dry rub rich in smoked paprika and chili powder to deepen its flavors.
6. Skirt Steak – Flavorful and Fast
Skirt steak is known for its robust flavor, offering a chef’s taste on a Chef’s budget.
Skirt steak is an extended, flat cut taken from the diaphragm muscles. It’s known for its strong beefy flavor and fibrous texture. Cooked nicely and fast, at high heat, it offers a tender bite with lots of personality.
Skirt steak should be marinated for a couple of hours to tenderize the meat and add flavor. Marinated beef is grilled, then cut, and is the go-to for fajitas, steak tacos, and churrasco platters. Slice it thinly against the grain, like any hunk of beef, to keep it tender and serve it hot off the grill with grilled vegetables, or fresh salsa.
Pairing Cuts with Cooking Methods
Texture and technique should also be considered when choosing a cut.
Here’s a quick guide:
- Hardwood- or charcoal-grilled: Picanha, ribeye, tomahawk.
- Pan-seared or broiled: Filet mignon, ribeye.
- Rapid, marinated takes: Entraña (skirt steak), tri-tip.
- Sharing plates: Porterhouse, tomahawk.
Final Thoughts
Being knowledgeable about the refined points of your cuts can transform how you cook, eat, and appreciate meat. Each cut has its personality — from the elegance of filet mignon to the bold picanha. Whether barbequing at home or enjoying professionally grilled meat, choosing the proper cut ensures that every meal is unforgettable.
Discover what sets them apart, and your tongue and perhaps dinner guests will thank you.
MEAT ISN’T JUST MEAT. IT’S TECHNIQUE, TRADITION, AND FLAVOR.
Done right, with a proper cut and method, every bite can be something to cherish.
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