Noble meats: top 6 best cuts for barbecue

Barbecue is a national institution, a perfect setting to gather friends and family to enjoy good times — and, of course, eat very well! Even the simpler, everyday versions can be excellent choices with the right cuts and the right people. But the fact is that some barbecues become special celebrations and, therefore, call for special meats.

To make these moments even more incredible, the Cutelaria CIMO blog has separated 7 noble meat cuts for you to get to know and bring to your grill. These are very special options, offering a balance between fat and high-quality fibers, providing tender, juicy, and flavorful portions that pair well with different regional barbecues.

What is a noble cut of meat?

Noble cuts of meat are classified this way because they differ from more traditional cuts due to two main factors.

The first refers to the part of the ox from which this portion is taken, usually from a muscle that was not heavily used by the ox during its life and, consequently, is more tender.

Another important aspect is the breed of the ox. This impacts genetic factors, such as the structure of the fibers and the marbling (proportion of intramuscular fat) presented. The most popular examples are cuts from Angus cattle, of European origin, and Wagyu, a Japanese breed.

To warm up and get started, also check out 5 practical tips on how to light the grill!

1. Filet Mignon: extreme tenderness and versatility

Filet mignon is one of the most well-known and appreciated cuts when it comes to noble meats. Its fame comes precisely from its extreme tenderness, a result of being an almost inactive muscle, located on the inside of the ox's loin.

Despite being a classic in pan or oven preparations, it is also an excellent choice for barbecue, especially when cut into medallions or skewered. Because it has less fat, it requires attention to doneness: grill quickly to maintain juiciness and prevent it from drying out.

2. Flat iron: a modern cut full of flavor

The flat iron is a relatively new cut in Brazil, but it has already gained popularity among barbecue lovers. It is taken from the upper part of the beef chuck, more precisely from the muscle known as "shoulder" or "blade".

The great differential of this cut is the perfect balance between tenderness and marked flavor, thanks to the marbling present. Furthermore, its flat and uniform shape allows for quick and practical preparation on the grill, with a beautiful caramelized crust and a juicy interior.

As it is a relatively lean cut, it is recommended to grill at a medium temperature, always respecting the resting time before slicing, to preserve the meat's natural juices.

3. Tomahawk: impressiveness and flavor to awe

If the idea is to impress visually, the tomahawk is, without a doubt, one of the most striking choices among noble meats for barbecue. This cut is nothing more than a ribeye steak, but with the rib bone left long, creating an appearance that resembles an indigenous axe — hence the name.

In addition to its imposing appearance, the tomahawk combines the best of marbling, tenderness, and flavor, making it perfect for a celebratory barbecue. The tip is to sear all sides well over strong coals and then finish cooking over indirect heat, ensuring uniform cooking to the desired doneness.

4. Entrecôte: distinctive flavor and balanced texture

The entrecôte is another classic noble meat, also known as ribeye in some regions. This cut is taken from the front part of the sirloin, near the ribs, and stands out for the presence of intramuscular fat, which provides juiciness and a distinctive flavor.

With short fibers and a tender texture, the entrecôte is ideal for grilling over high heat, resulting in a caramelized crust and a still juicy interior. Like the ribeye, it is a cut that values simple preparation: coarse salt and precise time on the grill are enough to enhance all its qualities.

On the Cutelaria CIMO blog, you can find the right seasoning for each type of meat. Check it out!

5. T-bone: two flavors in a single cut

The T-bone is one of the most interesting cuts for those who like variety on their plate. This is because it brings together, in the same piece, a portion of filet mignon and another of sirloin, separated by the classic "T"-shaped bone.

This cut is perfect for more elaborate barbecues, providing two distinct texture and flavor experiences in one meat: on one side, the extreme tenderness of the filet mignon; on the other, the juiciness and flavor of the sirloin.

Because it has parts of different thickness and characteristics, the T-bone requires extra attention on the grill so that both reach the desired doneness. A tip is to start cooking by the bone side, allowing the heat to distribute better.

6. Picanha: the queen of Brazilian barbecue

Now we talk about an old acquaintance of Brazilians, being, for many, the queen of barbecue. The iconic aspect, provided by the combination of tender meat with a classic fat layer, truly deserves special prominence.

It is already considered a noble meat in its traditional form, but it has recently gained even greater status with the cut being applied to Wagyu and Angus cattle. This offers more marbling for both picanha and other traditional cuts (rump cap, flank steak, top sirloin, and the like).

However, in the specific case of picanha, this means bringing fat to a tender, but originally drier, region, giving the cut a unique appearance and even allowing thinner layers of fat to be enough to tenderize and add more flavor to the meat!

7. Ribeye: perfect marbling for incomparable juiciness

Closing our list, the ribeye is a true icon of sophisticated barbecues. Of Argentinian origin, it is taken from the front part of the sirloin, just like the entrecote, but with a focus on the higher portion with a greater presence of marbling.

This natural marbling is largely responsible for the characteristic juiciness of the ribeye, which remains tender and flavorful even in quicker preparations on the grill.

Here, the ideal is to keep it generously thick, at least 3 to 4 cm, to ensure the perfect doneness: a golden crust on the outside and a pink and juicy interior. It's one of those cuts that don't need elaborate accompaniments — just good salt and, perhaps, a chimichurri to add that special touch.

Now you can add several high-level options to your grill master arsenal to compose your grill on special occasions. From international cuts that have gained popularity here to reinterpretations of cuts already known to Brazilians, these are excellent options to take your barbecue to the next level!

And of course, to make the most of these possibilities, check out our post on the barbecue knives you need to have to ensure precise cuts that preserve the meat fibers as they should.

Happy reading!