Popular BBQ Cuts Explained: Short Ribs, Brisket, Tri-Tip, Picanha & More

The Best BBQ Cuts of Beef—Explained

Barbecue is a craft—and the cut of beef you choose is where it all begins. Whether you’re slow smoking, reverse searing, or grilling over open flame, selecting the right cut makes all the difference. At 44 Farms, we specialize in premium USDA Prime and Choice beef, all raised naturally with no added hormones or antibiotics.

Here’s a breakdown of the most popular BBQ cuts we offer—and how each one stands out in flavor, texture, and cooking technique.

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Bone-In Short Ribs

Best for: Low-and-slow smoking, braising, or sous vide
Flavor: Deep, beefy, rich
Texture: Fall-off-the-bone tender when cooked low and slow

Bone-in beef short ribs are packed with collagen and intermuscular fat, making them ideal for long cooking methods. The bone adds flavor and helps retain moisture. Expect incredible depth of flavor and melt-in-your-mouth tenderness—perfect for BBQ purists.

Try them with Zavala's Beef Rub and a 6+ hour smoke for maximum flavor.

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USDA Prime Brisket

Best for: Smoking, Texas-style BBQ, competitions
Flavor: Bold, buttery, umami-rich
Texture: Juicy and tender with crispy bark when done right

Brisket is the crown jewel of Texas barbecue. At 44 Farms, our USDA Prime Briskets offer exceptional marbling, giving you a juicy flat and a melt-in-your-mouth point. Whether you're competing or just feeding a crowd, brisket delivers when slow-smoked over wood for 10–16 hours.

Explore our USDA Prime Brisket for your next big BBQ event. Use Meat Church Holy Cow Seasoning to enjoy a Texas Tradition!

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USDA Prime Chuck Roast

Best for: Pulled beef, pot roast, smoker-style burnt ends
Flavor: Rich, hearty, and beefy
Texture: Tender when slow cooked; shreds easily

Often overlooked, chuck roast is one of BBQ’s best-kept secrets. It has the perfect ratio of fat to keep it moist during smoking and is a versatile alternative to brisket. Perfect for pulled beef sandwiches, tacos, or shredded BBQ beef plates.

Chuck roast also shines in a Dutch oven over coals—Texas-style pot roast, anyone?

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Tri-Tip

Best for: Reverse searing, grilling, or oven roasting
Flavor: Beefy with a buttery finish
Texture: Tender when sliced against the grain

Tri-tip is a West Coast favorite that's gaining national popularity. It's a triangular cut from the bottom sirloin with plenty of marbling to stay juicy on the grill. It’s perfect for high-heat cooking and yields steak-like slices that are hard to beat.

Cook it to medium-rare, let it rest, and slice it thin across the grain for best results.

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Picanha (Coulotte)

Best for: Skewering, rotisserie grilling, or seared and roasted
Flavor: Rich, juicy, and slightly sweet
Texture: Tender with a signature fat cap that crisps beautifully

Picanha, or coulotte, is the star of Brazilian barbecue. This top sirloin cap cut features a thick fat cap that bastes the meat as it cooks, locking in moisture and flavor. Grill it whole or skewer it and slice churrasco-style.

Picanha delivers luxury steak vibes—without the ribeye price tag.

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Three-Bone Tomahawk Prime Rib Roast

Best for: Show-stopping holiday BBQs or slow roasting over coals
Flavor: Intensely beefy, buttery, and luxurious
Texture: Ultra-tender, ribeye-style texture with big-time wow factor

This cut combines the elegance of a standing rib roast with the primal look of a tomahawk steak. Our USDA Prime Three-Bone Rib Roast is beautifully marbled and ideal for reverse searing or smoking to medium-rare perfection.

Serve sliced tableside for dramatic presentation and unmatched flavor.
Explore our Tomahawk Prime Rib Roast now.

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Summary: Comparing the Cuts

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Ready to Master the Grill?

At 44 Farms, we’re committed to raising all-natural, hormone-free, and antibiotic-free beef of the highest quality. Whether you're slow-smoking a brisket or reverse-searing a tri-tip, our USDA Prime and Choice cuts deliver bold flavor and tender texture every time.

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