Dec 5, 2021

Get your grill on

Reading Time:

plated pork chop and steak

The best meats to grill

Grilling is a year-round way of life but especially during the summer. Open Prairie® Natural* Pork and Angus Beef are the perfect products to celebrate grilling season. And don’t worry — you don’t have to be a grill guru to feed your hungry crew. Grilling natural meats and fresh veggies doesn’t have to be complicated. In fact, a little grilling knowledge can go a long way! We’ll help you choose which cuts of meat to use and provide tips and inspo on how to cook them. That way, you can throw the backyard BBQ bash of your dreams.

So whether you’re a complete newbie or a seasoned grill aficionado, we’re here to help you master the grill and have a flavorful eating experience with Open Prairie Natural Meats.

How to pick the perfect cut

The greatest part about deciding on the best meat to grill is that there’s no wrong answer! Each cut offers something unique and flavorful — it just depends on what you’re looking for. Consider factors like the amount of people you’re serving, how much time you have, how you want the meat to taste and your experience level.

Simple & quick

Pork chops, ribeye, strip steak, T-bone, filet mignon or porterhouse are all good go-to options. These just need a little salt, pepper and a few minutes on the grill to perfect.

Slow cooking

If you have a little more time, try slow cooking with pork cuts like ribs or butt and beef cuts like brisket or tri-tip. Slow cooking is the perfect way to achieve fall-apart tenderness with extra smoky flavor.

Feeding a crowd

If you’re feeding lots of hungry bellies but still want an impressive display, a roast is the perfect option. Tri-tip, beef tenderloin, London broil or prime rib will create more servings than a single cut of steak. Pork butt is another great option!

Master these Open Prairie cuts

Now that you know the basics of choosing your meat, let’s get more specific on the best meats for grilling while keeping flavor and wellness in mind. All Open Prairie products have no antibiotics, no added hormones and no growth promotants, so you can feel good about feeding them to your family.

Our best beef picks

Ribeye steak

Ribeye is one of the best steaks for grilling. It’s a tried-and-true classic and an easy option that never fails. Just salt, pepper and a few minutes on the grill is all this steak needs to shine.

Sirloin steak

If you’re looking for a lean option that’s full of robust beef flavor, sirloin is a great meat for grilling. Try marinating first to really amp up the tenderness.

Tri-tip roast

Perfect for smoking and slow cooking, the tri-tip is also versatile. Its triangular shape means you can serve rare or medium-rare slices from the wide end and more well-done slices from the narrow end.

Our best pork picks

Pork chops

This classic cut offers simplicity without sacrificing flavor. You can make the best grilled pork chops with just a few ingredients. Just add a little salt and pepper or your favorite seasoning and it’s good to go.

Pork butt

Pork butt is best when roasted or smoked slow and low. This allows the fat to melt down, creating incredibly juicy flavor.

Pro tip: Pork butt is also the best cut for pulled pork — to make it ultra-tender and tasty, smoke on low heat for 5+ hours.

Ribs

Versatile and well-loved, ribs are a classic dish that pair well with a variety of spices, rubs and BBQ sauces. Try adding a thick coating of dry rub for extra flavor, then cook slowly for fall-of-the-bone tenderness.

Give it a rest

Let beef and pork rest for 5–10 minutes before enjoying. This helps seal in all the juicy goodness — the key to a flavorful eating experience.

Prep meat like a pro

Our favorite ways to prep Open Prairie Natural Pork and Angus Beef are with a marinade or dry rub. Both methods add tons of flavor while enhancing the texture of the meat. The best part? It’s ridiculously easy!

Marinating

A marinade is a mixture of spices with an acidic liquid such as vinegar, citrus or wine. Marinating tenderizes tougher meat while adding intense, juicy flavor. Let the marinade sit for a longer amount of time on larger cuts (12 to 24 hours) and a shorter amount of time on smaller cuts (about 1 hour).

Pro tip: Flank steak, sirloin steak, pork sirloin and pork tenderloin are all perfect for marinating.
Dry Rub

A dry rub doesn’t use any liquid, but rather a blend of spices, seasonings and herbs. Common spices include salt, pepper, brown sugar, paprika, cumin, garlic powder and onion powder — have fun experimenting and creating your own! The rub is applied directly to the meat, adding great flavor and texture.

Pro tip: Apply to meat at least one hour before cooking to get the most out of your rub.

Don’t forget the sides

There’s nothing like crisp, fresh vegetables to go with your perfectly grilled pork and Angus beef. Stop by your local farmers market and grab some seasonal veggies to add some color and freshness to your plate.
Try cooking them in a foil packet or char-grilling for extra flavor.

There you have it — Open Prairie Natural Meats plus a little meat knowledge can seriously up your grilling game. Best of all? You get to look like a pro.

For more delicious grill-spiration, check out all our recipes for the grill here.

Keep the barn doors open

Stay in the loop with all the latest Open Prairie Natural Meats updates, delivered right to your email inbox.
*Indicates required field

From the Open Prairie Natural Meats blog:

Weekly meal planning tips to simplify your weeknights

Weekly meal planning tips to simplify your weeknights

With the hustle and bustle of daily life, figuring out what’s for dinner can be a lot to handle. But there has never been a better time to prioritize good eating habits. Between work, kids, errands...

Say yes to Never Ever

Say yes to Never Ever

Family life is hectic. There’s gymnastics and baseball practice and homework and late afternoon conference calls. Trying to put a healthy, well-balanced meal on the table you’re proud to serve your...

Close Bitnami banner
Bitnami