How to Choose the Right Cut for Every Cooking Style

Knowing which type of meat to choose is important if we want to experience a unique taste. It doesn’t matter whether you are roasting, grilling, or slow cooking, every cut has certain attributes which will simplify in the way it will be prepared.

At The Ninth Cut, our expert butchers ensure you get the finest quality meat in Dubai and will guide you in choosing the perfect cut for any cooking style.

The Styles

For a great BBQ with friends, GRILLING pairs perfectly with tender, well-marbled cuts like Ribeye, Striploin, and Tenderloin. These cuts cook quickly over high heat or an open fire, locking in juices and delivering rich, bold flavors; perfect  or enjoying outdoors.

When we talk about ROASTING, we’re referring to the best cuts for oven cooking—perfect for family dinners where everyone can enjoy a meal that stays juicy even with dry heat. That’s why Prime Rib, Sirloin Roast, and Leg of Lamb make the perfect combination for celebrating with family and friends in a cozy setting.

SLOW COOKING AND BRAISING is the perfect style when you want to delight your guests on special occasions like Valentine’s Day, holidays, Christmas, and more. The deep flavors that come from cuts like Brisket, Short Ribs, and Shanks offer unique tastes that perfectly complement any memorable occasion.

For everyday cooking, STIR-FRYING AND QUICK COOKING are great options for a healthy and flavorful daily lunch. Naturally tender cuts like Flank Steak, Sirloin Tips, and Chicken Thighs cook fast and, when sliced against the grain, retain their juiciness and rich flavor; perfect for an easy, delicious meal.

Meat Doneness Levels

Choosing the right doneness level depends on personal preference and the cut of meat, as it affects texture, juiciness, and flavor. To achieve the best results, here’s a quick guide to help you match the right doneness level with your preparation, ensuring an exceptional meat experience.
Rare (52-55°C / 125-130°F): Red center; very soft texture. Best for Filet Mignon (Tenderloin).

Medium-Rare (55-57°C / 130-135°F): Warm, red center; slightly firmer but still juicy. Ideal for Ribeye, Striploin, and T-Bone.

Medium (57-63°C / 135-145°F): Pink center; balanced tenderness and firmness. Works well for Sirloin, Flank Steak, and Tenderloin.

Medium-Well (63-68°C / 145-155°F): Slightly pink center; firmer texture. Good for Top Sirloin and well-marbled Ribeye.

Well-Done (68°C+ / 155°F+): No pink; fully cooked through and firmer. Best for Brisket, Chuck Steak, and Skirt Steak, where slow cooking is key.

At The Ninth Cut, we bring craftsmanship to every cut of meat. Whether you looking for the perfect steak, a rich roast, or a slow-cooked masterpiece, our butchers are here to guide you.

Visit our shop in Dubai or explore our online store for premium quality meat and expert recommendations.