Expert meat tips and grill mistakes: Carnivore specialists explain and assist

At our place, everyone deserves a glimpse of fire and smoke, but to properly prepare for this whispering bonfire holiday, we asked for assistance from the meat experts at Cancun, seeking recommendations to guide guests on their personal path to happiness. Happy holiday, and bon appétit!

The Classic: Entrecote

Call it entrecote or rib eye (guess where it's located), but its popularity is undeniable, probably the first cut that comes to mind when talking about steaks.

It's a classic, aged piece of meat (a well-aged entrecote will be thoroughly marbled) and not lean, which you can cook on a cast-iron skillet, but we naturally reserve it for the grill.

Whether you're cubing it or laying it as a whole piece on the grill, the entrecote (and most steaks) need just a few minutes on each side because its recommended cooking level is medium. We won't judge you if you decide to give it more time.

The Special: Porterhouse

It's a combination, but the kind we Israelis love on their holiday - a bit of fillet, a bit more sirloin, and a bone in the shape of T giving each of them a rich and meaty flavor.

Where can you go wrong? Like the entrecote, sirloin and fillet are cuts that have gained great popularity, but for different reasons - they're not fatty, which is why meat enthusiasts can enjoy them easily.

This is a cut that boasts a thickness that usually won't be less than 4-5 cm. So, there's no chance it won't impress the guests.

The sirloin and fillet that make up the porterhouse are lean cuts, which means you'll need to be careful not to dry it out on the grill. 3 minutes on each side, with the grill hot-hot, and you can transfer it to the table. Like most steaks, we also recommend a medium cooking level here.

For the Adventurous: Denver Cut

If this category excites and arouses something in you, we want to believe that you're true carnivores. The Denver cut is a piece with a very meaty and flavorful taste, and quite marbled with fat, but if you prepare it right, it will be as tender as expected.

It's a cousin of the entrecote and indeed suitable for those unafraid of meat. You can choose to slice it thinly before grilling, ask the butcher to slice it for you in advance, or let it roast whole and then slice it in front of the guests and sprinkle coarse salt and ground black pepper (needless to say what we would do, right?).

Anyway, it really doesn't need anything else. A few minutes of grilling according to your preferences on a hot grill, and it's ready to eat.

Bonus: Try marinating it and bring a plot twist to the story.

Just Don’t Forget

Choose Wisely: Buy meat only from someone you trust and know you'll receive a healthy and fresh product. Meat experts are your address for Independence Day, and forever.

Temperature 1: It's important that the meat reaches the grill at room temperature, not cold from the fridge. This way, the grilling will be more even and successful.

Temperature 2: Don't be afraid of flames. Large cuts need high temperatures so that they are well done on the outside and tender and juicy on the inside.

Thick Grid: Make sure to use a heavy and cast iron grill, so when it heats up, it can give the meat a proper sear.

Welfare Office: Meat also needs space, so don't overcrowd the grill or skewer, and let the fire do its thing leisurely.

Salt-Pepper: The rules are simple - sprinkle salt on the meat after the first flip, black pepper only after grilling.

Cancun is a chain of food stores specializing in meat, fish, unique seafood, and maintained deli counters in Netanya, Rishon Lezion, Ashdod, and Modiin.

Towards Independence Day, they celebrate with special meat cuts for grilling, of course - from duck breast to lamb ribs, from sirloin to T-bone, from brisket to Wagyu, including sausages and corrupt games with cheddar, mayonnaise, and caviar.