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Butcher Advice

Best meat cuts for the barbecue

T-bones are like two steaks in one...a little fillet on the smaller side and sirloin on the other.

Barbecued T-bone steaks with a watermelon and red onion salad

Char-grilled T-bone steak with seeded mustard


Rump steaks, are great all rounders, they’re good value, lean and full-flavoured.

Barbecued rump steak with tomato salsa

Barbecued rump steak wrap with corn salsa


Loin chops are always a favourite to barbecue.

Minted lamb loin chops with tomato salad

Barbecued lamb loin chops with avocado salad


Lamb round or topside steaks are great for barbecuing.

Lamb steak sandwich

Lamb and green bean salad


Cooking a beef or lamb roast in a covered barbecue is just a little different to the way you’d cook it in your oven.

Barbecued standing beef rib roast

How to cook beef and lamb roast in a covered barbecue


For the secret to perfect lamb roasts on the barbecue go to our Barbecue roasting butterflied lamb legs and shoulders page.


Buying tips

Buy steaks of an even thickness so they cook evenly.

Ask your butcher or meat retailer if you’re not sure of what beef or lamb cuts suit your barbecue needs.

Take the guesswork out of buying Australian beef  with Meat Standards Australia (MSA).

Tips & Techniques

Before hitting the barbecue

  1. Take the meat from the fridge 10 minutes before barbecuing, so it cooks evenly.
  2. If you wish, season it with ground salt and pepper.
  3. If the meat has been marinated pat it dry with paper towel.

Essential tips

  1. Coat the meat in oil instead of adding oil to the barbecue grill or hotplate.
  2. Ensure the barbecue is hot before you cook; the meat should sizzle as it makes contact with the heat.
  3. Let the meat cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the meat.
  4. With practice you can judge the meat’s readiness by touch. Rare is soft, well done is very firm. Rest the meat for a few minutes before serving.

Don't crowd the barbecue

This reduces the heat and the meat will then release juices and begin to stew.


Also read more on:

How to barbecue

How and why we 'rest' meat after cooking

Developing flavour by browning the meat

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From The Community

John
Oct 30, 2013 #

I like this because it tastes good and I like things that taste good, 2/10.

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