We can start by looking at the cooking analysis chart of beef

There are many kinds of parts of beef suitable for grilling

1. Tenderloin: Tenderloin is one of the most tender parts of the cow, the meat is tender and has a very good texture, which is suitable for grilling and then slicing into thin slices for consumption.

2. Rib eye: rib eye is one of the fattest parts of the beef body, the meat is tender and has a strong beef flavor and taste, suitable for cutting into thick slices and grilling.

3. Shoulder blade: Shoulder blade meat is more suitable for long time slow roasting, the taste is softer and tender, the meat is delicious, suitable for roasting called beef cubes.

4. flank meat: flank meat is one of the fattier parts of the cow, tender and suitable for cutting into long strips for roasting.