Meat cuts explained – the most important pieces for grill & BBQ

If you want to get the most out of your grilling, you need to know your meat cuts . Each cut has its own texture, fat marbling, and preparation technique. Here you'll learn which cuts are truly impressive, which are often underestimated—and which aren't always worth the hype.

Beef – the classics and insider tips

  • Ribeye / Entrecôte: Deeply marbled, juicy, ideal for the grill. Perfect as a steak or "tomahawk" on the bone. Expert tip: Reverse sear is best – first cook indirectly to 52°C, then sear for a perfect crust.
  • Beef tenderloin: The most tender cut, refined and expensive. Low in fat, so it dries quickly if overcooked. Perfect for quick, hot meals or Beef Wellington.
  • Flank steak: A thin cut from the belly, long underrated in Germany, but a BBQ cult favorite in the US. Juicy and flavorful—cut across the grain!
  • Brisket (beef brisket): The king of low & slow BBQ. Smoke at 110–120°C for several hours until an internal temperature of 90–95°C is reached. Expert tip: Patience! Brisket takes time and experience to perfect.
  • Flat Iron: From the shoulder, with fine marbling. One of the underrated cuts – juicy, affordable, and with great flavor.

Pork – more than just neck steak

  • Pork neck: a classic pulled pork. Plenty of fat and connective tissue—perfect for low & slow cooking.
  • Chop: Juicier on the bone than boneless. Grilled until slightly pink, it stays juicy.
  • Secreto: A Spanish insider tip – a flat, heavily marbled cut of pork shoulder. Buttery tender, incredibly aromatic.
  • Pork tenderloin: Exquisite and lean, grilled quickly or as a medallion. Caution: Do not overcook, or it will dry out.
  • Spare Ribs / Baby Back Ribs: The BBQ classic. 3-2-1 method (3 hours smoking, 2 hours steaming, 1 hour glazing) for perfectly tender ribs.

Lamb – fine & aromatic

  • Rack of lamb: A premium cut on the bone. Best grilled pink (58–60°C internal temperature).
  • Leg of lamb: Hearty, perfect for slow braising or indirect grilling. Mediterranean marinades with garlic and rosemary are ideal.
  • Lamb shoulder: Often underrated, but great for pulled lamb or braised dishes.

Poultry – a highlight when cooked properly

  • Chicken breast: Best cooked at an internal temperature of 74°C. It's juicy if you don't overcook it. Tip: Brine it for extra juiciness.
  • Chicken thighs: More fat and collagen – therefore more flavorful and less prone to defects than breast.
  • Turkey: Turkey breast dries quickly, so it's best to grill indirectly. Legs, on the other hand, are perfect for low and slow cooking.
  • Duck (breast & leg): Breast pink at 62–65 °C, legs braised or slowly cooked at 80 °C.

Underrated Cuts – Insider Tips from the Pitmaster

  • Hanging Tender (Onglet): Intense in flavor, a classic in France, still an insider tip here.
  • Tri-Tip: A triangular cut from the rump, very flavorful. Perfect for smoking or indirect grilling.
  • Skirt Steak: A thin, diaphragm-cut steak with intense flavor. Grill briefly and hot, then slice across the grain.

Overrated cuts – not always worth the money

  • Filet: Yes, it's tender—but often less flavorful than other cuts and very expensive. Those looking for flavor are better served with ribeye or flank.
  • T-Bone / Porterhouse: Visually impressive, but difficult to cook evenly (fillet and striploin have different cooking times).

Conclusion

Whether classics like ribeye and brisket or insider tips like secreto and skirt steak – every cut has its strengths. It's important to choose the right cut for the right preparation. With this knowledge, you'll be well prepared for your next BBQ – and maybe this time you'll try a cut you've previously underestimated.

Passende Produkte zum Thema

Fancy more wood, steel & fire?

Discover more collections for real grill fans & kitchen heroes.

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

For all those who don’t just want to buy – but want to understand.

Everything you want to know about wood, knives & quality.

Holzschneidebrett mit einem Messer.

Which Damascus knives are right for me?

A good knife is more than just a tool—it's a matter of precision, ergonomics, and the right application. Choosing the right knife type makes work easier, improves cutting results, and protects the material and your hand in the long run. Our hand-forged Cuttworxs Damascus knives are tailored to different tasks and needs. Below you'll find an overview of the most important blade shapes and their applications.

Chef's knife – For large cuts and precise power

The classic chef's knife is the most versatile tool in any kitchen. The long, slightly curved blade is ideal for cutting meat, fish, vegetables, or herbs. Thanks to its balanced and high stability, it masters both powerful and controlled cuts.

To the Damascus Chef's Knife Evolution - FlameWood

Santoku knife – the compact all-rounder

The Santoku knife originates from Japan and is known for its handy blade shape. It's particularly suitable for vegetables, fish, and smaller portions of meat. Its light weight and flat cutting surface make it ideal for fine, precise cuts.

To the Damascus Santoku knife Evolution - Flamewood

Nakiri knife – specialist for vegetables

The Nakiri was specially developed for vegetable cooking. With its straight, rectangular blade, it's ideal for finely dicing, chopping, and slicing vegetables and herbs. It cuts cleanly all the way to the board – without any rocking motion.

To the Damascus Nakiri knife Evolution - OriginWood / Rosewood

Bread knife – For crust, fruit and more

The serrated bread knife glides effortlessly through hard crusts and soft interiors. It's suitable not only for bread, but also for large fruits like pineapple, melon, or pumpkin. It's also a reliable helper for tomatoes or hard-shelled baked goods.

To the Damascus Bread Knife Evolution - OriginWood / Rosewood

Knife block or individual set?

Anyone who performs multiple cutting tasks will benefit from a well-stocked set. Our knife blocks offer secure and stylish storage for a variety of blade shapes. Those seeking even more flexibility can create their own set: Choose your chef's board made of solid oak in your desired size and combine it with the matching Cuttworxs Damascus knife.

To the chef's board & damask knife set

All Cuttworxs Damascus knives are made of genuine Damascus steel with an elaborate grind – for long-lasting sharpness, perfect balance, and a distinctive blade pattern that makes each knife unique. The handles are made of fine woods, ergonomically shaped, and fit securely in the hand even during extended use.

What makes a good cutting board?

A high-quality cutting board is characterized by three things: the right material, well-thought-out functionality, and a durable construction. We use solid oak and walnut wood – natural, robust, antibacterial, and gentle on knives. Our cutting boards are 4 cm thick, making them noticeably more stable than many commercially available models. No warping, no slipping – just a reliable work surface that will last for decades.

Our boards also make a difference in terms of functionality: a precisely milled juice groove, usability on both sides and, depending on the model, practical recessed handles or stainless steel elements ensure that the board becomes a real tool - in the kitchen, at the grill or on the buffet.

We have developed four well-thought-out board lines for different requirements:

Chef board – The robust kitchen board

Compact, functional, and versatile: Our 30 × 30 cm and 40 × 30 cm chef's boards are ideal for everyday use in the kitchen—for cutting vegetables, meat, or herbs. Solid wood combines clean lines and high-quality craftsmanship.

For the robust chef's board for the kitchen (also suitable as a burger & steak board)

Chef Board XL – For grill, BBQ & large cuts

The 50 × 40 cm and 60 × 40 cm versions offer generous space for large pieces of meat, roasts, or pulled pork. Perfect for grilling, preparing, and serving food—sturdy, cut-resistant, and with plenty of presence.

To the BBQ & Grill chef board for carving and serving

The Chefstation – More than just a board

Our Chefstation is a modular system for professional demands: 4 cm thick oak, combined with removable GN containers, a stainless steel console, and an optional hygienic countertop. The perfect solution for structured preparation, clean work, and efficient processes – whether in the kitchen, at a BBQ, or catering.

To the boss station - where work becomes a pleasure

Steak & Burger Boards – For a stylish appearance

More compact than the Chef's Board, but no less impressive: The steak and burger boards combine aesthetics with functionality – with a milled juice groove, recessed handles, and a refined wood texture. Ideal for serving meat, burgers, or small meals – straight from the grill to the table.

To the Steak & Burger Board - present and enjoy becomes the motto

Our cutting boards are handcrafted with passion for materials, form, and function. They are made for people who want to experience quality, who shop consciously, and who value durable tools. Not mass-produced items—just honest products that last.

Discover all cutting boards at a glance

Are the products also suitable as gifts?

Absolutely! A solid cutting board or a fine Damascus knife is more than just a tool—it's a gift with value and character. Whether for a wedding, a birthday, Father's Day, or as a sophisticated corporate gift, handcrafted products made of wood and steel are always well received. Packaged in elegant outer packaging, engraved upon request, or as a set—a gift for people who prefer to burn fires rather than just cook.

What makes wood & more special?

With us, you won't get anonymous mass-produced goods, but lovingly crafted unique pieces – made from solid wood, refined with experience and quality. We are passionate BBQ fans, kitchen people, and hosts ourselves. Our products are created from this passion, with genuine handcraft – fair, honest, and uncompromising quality. And that's exactly what you'll feel with every cut.

How do the boards from wood & more differ?

Each of our boards is unique – yet they follow a clear standard: solid wood, perfect craftsmanship, and a sophisticated design. Our chef stations are workstations with GN containers and a stainless steel console, ideal for professionals and prep workers. Our chef boards, on the other hand, offer solid support, flexible use, and an optional juice groove – perfect for everyday use at the grill or in the kitchen. Our burger and steak boards, on the other hand, focus on presentation: with or without handles, striking in both form and function. What they all have in common? Real wood, real work, real tools.

Where do the materials come from and how are they produced?

We use only high-quality, sustainable wood – oak, walnut, elm, ash, or maple. All boards are handcrafted in our factory, one by one. We focus on short distances, fair conditions, and 100% quality assurance. Our Damascus knives are the product of traditional blacksmithing and are processed in small batches – each piece is inspected, sharpened, and ready for use. No industrialization, no compromises – only genuine products with a provenance.