We love a good burger as much as the next grillmaster—but this Fourth of July, it’s time to raise the bar.
Whether you're feeding the neighbors, the in-laws, or just making sure your own crew eats like royalty, there’s a whole lineup of beef cuts that deserve the spotlight. Juicier. Bolder. More impressive. And honestly? Just as easy to grill.
Here are our favorite fireworks-worthy cuts that aren’t burgers—but might just become your new July 4th tradition.
1. Bone-In Ribeyes
The showstopper.
Thick, juicy, and marbled like a dream, bone-in ribeyes are a statement cut. Throw them on the grill over high heat and finish low for that perfect crust-to-tender-center ratio. Slice and share, or don’t. We won’t judge.
Pro tip: Let them rest at least 10 minutes before slicing so all that flavor stays right where it should.
2. Skirt Steak
Fast, flavorful, and perfect for feeding a crowd.
Skirt steak’s loose grain and bold beefy flavor make it a Fourth of July sleeper hit. Marinate it in citrus, garlic, and olive oil for a couple hours, then grill hot and fast. Slice against the grain and serve taco-style or on toasted ciabatta.
Pairs with: Grilled onions, chimichurri, and fireworks.
3. Flank Steak
Lean, clean, and great for marinating.
Flank steak is your best friend when you need a leaner option that still delivers flavor. Great grilled medium-rare and sliced thin, it’s a favorite for summer salads, steak sandwiches, or plating up alongside grilled corn and potatoes.
Bonus: It soaks up marinades like a sponge.
4. Chuck Roast… Yes, Really
Low and slow on the smoker = magic.
If you’re the type who starts grilling before breakfast, give a chuck roast the smoke treatment. Rub it down, toss it on the smoker, and let time do its thing. You’ll end up with something halfway between brisket and pulled beef—rich, tender, and unforgettable.
Serving tip: Shred and serve on slider buns with BBQ sauce and pickles. Game over.
5. Beef Short Ribs
The flavor bomb.
Short ribs are made for summer smoke. They need time (and patience), but when you get them right, you’ll swear off basic cuts forever. Rich, meaty, and fall-apart tender—just the thing to impress that uncle who “only eats steak.”
Cook low, finish hot. Or cheat with a pressure cooker before hitting the grill to char ‘em up.
One Last Thing...
If you're firing up the grill this Fourth of July, don’t settle for grocery store cuts that were boxed and frozen months ago. Brown Pearcy beef is pasture-raised, dry-aged, and hand-selected right here in the USA—because food this important shouldn’t be an afterthought.
Ready to grill like you mean it?
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