What Is Red Grill Beef? A Guide to This Colorful and Flavorful Cut

Red grill beef refers to cuts of beef that are well-suited for grilling due to their rich color robust flavor and tender texture when cooked over high heat. But what exactly makes red grill beef stand out? Let’s take a closer look at this prized cut of meat.

An Overview of Red Grill Beef

Red grill beef comes from cattle breeds like Angus that tend to have a lot of marbling throughout the meat. This marbling – the thin streaks of fat interspersed between the muscle fibers – helps keep the beef moist and flavorful during the grilling process.

Some of the most popular red grill beef cuts are:

  • Ribeye
  • Tenderloin
  • Strip loin
  • Top sirloin
  • Tri-tip
  • Flat iron steak

These cuts typically come from areas of the cow that don’t get as much exercise, so the meat remains tender. When choosing red grill beef, opt for well-marbled cuts with a bright cherry red color. The abundant marbling provides rich beefy flavor when cooked over fire or coals.

The Science Behind the Color Changes When Cooking

Raw red grill beef gets its color mainly from a protein called myoglobin Myoglobin contains a heme ring with an iron atom at the center As beef cooks, the myoglobin undergoes changes

  • The protein portion (globin) denatures from the heat.

  • The iron atom at the center of the heme ring changes oxidation state from ferrous (Fe2+) to ferric (Fe3+).

These molecular changes alter the way the beef absorbs and reflects light, shifting the color from purplish-red to tan-brown. Well-done beef takes on a more grayish hue as more myoglobin denatures.

The Maillard reaction also contributes to characteristic grill marks and flavor. This reaction between amino acids and sugars at high heat produces a darker color and savory flavor compounds.

Moist heat from grilling causes protein fibers to contract and squeeze out myoglobin-rich moisture. This mixes with fat drippings to form the reddish “beef juice” seen coming from grilled meat.

Tips for Grilling Red Beef Perfectly

Grilling red beef requires careful technique to get the best results:

  • Bring meat to room temperature before grilling.

  • Clean grill grates thoroughly. Oil them and preheat grill to high heat.

  • Choose a thick, well-marbled cut for grilling. At least 1-inch thick.

  • Season beef generously with salt and pepper prior to grilling.

  • Place beef over direct high heat. Resist urge to move it for nice grill marks.

  • Flip only once during cooking. Use tongs to avoid losing juices.

  • Cook to 5°F below desired doneness. Carryover cooking will increase temp.

  • Allow meat to rest 5-10 minutes before slicing to retain juices.

Proper grilling helps develop the robust flavor and juicy texture that red grill beef is prized for.

Popular Red Grill Beef Cuts

Here’s a quick look at some of the most popular cuts of red grill beef and their characteristics:

Ribeye – Cut from rib section. Tender with heavy marbling. Robust “beefy” flavor.

Tenderloin – From loin. Very tender but less fat. Milder flavor.

Strip Steak – Cut from short loin. Tender with moderate marbling. Strong beefy flavor.

Top Sirloin – From hip. Lean but flavorful. Benefits from marinade.

Tri-Tip – From bottom sirloin. Tender and flavorful. Grill quickly over high heat.

Flat Iron – Shoulder cut. Tender when grilled against the grain. Grill aggressively.

No matter which red grill beef cut you choose, proper cooking brings out its best qualities. Always grill or broil to the desired doneness – never overcook red beef.

Is the Red Liquid from Grilled Beef Actually Blood?

Contrary to what some may think, the reddish liquid that comes out of grilled steak is not blood. Beef blood is removed during slaughter and processing.

The red liquid is essentially water mixed with myoglobin that gets squeezed out from the meat fibers as they contract when heated. Myoglobin and hemoglobin provide the red pigment that makes it appear bloody, but it’s not.

So have no fear – that reddish-purple juiciness coming from your grilled ribeye is just myoglobin-rich moisture, not blood. It’s a natural result of cooking red beef over an open flame or hot grill.

Is Well-Done Red Grill Beef Safe?

Steak connoisseurs often argue that red beef should never be cooked past medium or medium-well at most. However, cooking red grill beef to well-done doesn’t necessarily make it unsafe if handled properly.

The USDA Food Safety and Inspection Service states that steak can be safely cooked to 145°F. After reaching this temperature, bacteria are killed and the meat is safe to eat. Well-done steak surpasses this threshold.

The main risks with well-done beef are overcooking and drying out the meat. But if prepared carefully, even a well-done steak can retain moisture and flavor. The key is using quality marbled cuts, proper seasoning, and avoiding burning or charring.

For those who prefer well-done red beef, the enjoyable eating experience comes down to proper cooking method. Searing over high heat then finishing slowly over low heat with aromatics can yield a juicy, flavorful well-done steak.

Final Thoughts on Red Grill Beef

With its deep red color, substantial marbling, and robust meaty flavor when grilled, it’s easy to see why red beef is so cherished. Cuts like ribeye, tenderloin, and strip steak really shine when cooked over an open flame or hot coals. Their bountiful marbling keeps them juicy and enhances their hearty beefiness.

While personal taste dictates preferred doneness, cooking red grill beef properly yields steaks and roasts that are tender, dripping with flavorful juices, and full of savory grill-kissed flavor. For the beef lover, it delivers one of life’s prime culinary pleasures.

Easy Tips For Grilling Steak – How To Grill Steak At Home


What is a red grill?

The Angus Red Grill brand includes more than 20 cuts of meat and is certified AAA Canada category and USDA choice meat. It’s renowned internationally and comes from Canadian and American beef. Only 30% of all Angus cattle go on to earn the Angus label.

What does it mean when beef is red?

Beef is called a red meat because it contains more myoglobin than chicken or fish. Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat.

Is pink or red beef better?

Color. The flesh should have a rich pink or light cherry appearance. If it has a deep red or other dark color, there’s a good chance it came from a dairy cow and the meat will be bland and tough.

Is grilled beef red meat?

Red meat is considered any meat from mammals that fall into the livestock category and features higher concentrations of myoglobin that create the telltale red hue. This category includes beef, lamb, pork, goat, and farmed game like venison, elk, and bison.

What color is red beef?

This compound has a lighter, healthier-looking color that is often-described as cherry red. This is the color we associate (and “associate” is the key word here) with good quality beef. The presence of oxygen, however, eventually turns beef grayish-brown.

Which steak is best for grilling?

Thick, well-marbled cuts recommended for grilling include ribeye, strip (also called top loin), and filet mignon (also called tenderloin). Cheaper cuts like skirt and hanger steaks are also good for grilling, but there’s more room for error with these, as they are thinner cuts.

What is a good grilled beef patty?

These zingy, grilled beef (or lamb) patties are seasoned with onion, red bell pepper, parsley, tomato paste, allspice, and biber salçasi. Skirt steak is one of our favorite choices for grilling because it’s relatively inexpensive and comes out rich and tender when cooked over a hot fire.

How do you cook a steak on a grill?

A reverse sear is the best way to cook a roast like this, so slowly bring the meat up to 120°F on the cool side of the grill before browning it on the hot side. When you’re grilling a steak, you need to make sure it’s at least an inch and a half thick so that you can get a great crust before it overcooks.

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