Handmade British
Food & Gifts

The ultimate BBQ meat buying guide

Not all BBQs are created equal. Don’t let the side down with boring bangers and burgers – check out the Ross and Ross ultimate BBQ meat buying guide!

If you’ve got plans to toil over the hot coals this summer, it’s worth investing in the right meat to impress your guests. It’s going to be the star of the show, so make sure you know what you’re buying and where it has come from. It’s a great time to get to know your local butcher a little better. Our BBQ meat buying guide is here to help too!

 

A selection of meat in a butcher's shop

Which cuts are best for the grill?

When it comes to suitability for the grill, the most expensive cuts are not necessarily the best. Leaner cuts can become tough and leathery over the coals, whereas cuts with a good marbling of fat will remain mouthwateringly tender as it cooks.

Here are a few cuts of steak that often contain lots of delicious marbling:

  • Rib-Eye
  • Tri-Tip
  • Strip steak

An arrangement of steak and herbs on a chopping board.

What is marbling?

Marbling refers to the small deposits of fat that run through the meat, rendering down as the meat cooks to keep it moist and to distribute flavour. Intensively grown supermarket meats tend to have less marbling than slower grown breeds.

Ross & Ross Top Tip

It’s easy to see the marbling in a piece of meat when it’s cut into steaks or chops, but it can be more of a gamble with larger joints of meat. But we’ve got an expert tip.

Try feeling the joint when it is fridge cold. If it feels particularly firm, it’s likely to contain more fat and better marbling.

Age means flavour

When it comes to meat, age means flavour. As meat ages, it loses some of its bright red colourings and develops a deeper flavour. Don’t be fooled into thinking that the brightest red meat is the freshest or the best – some supermarket meat is treated with carbon monoxide to ensure it stays bright red.

BBQ meat buying guide

Meet our suppliers

We take our meat very seriously and have sought out some of the best butchers from around the Cotswolds to ensure that only the finest meat makes it onto our grill.

Martins Meats
Martin’s Meats is the home of longhorn beef, and are also famed for their slow-growing local breed pigs including Gloucester Old Spot and Middle White.

Trev Beadle Butchers
Our favourite Chipping Norton butcher, who supplies our meat for catered events.

Cotswold Game
Our first stop for local game. Experiment this summer and try some more exotic choices on the BBQ!

Barry the Butcher
Wonderful family-run butchers in the heart of Stratford-upon-Avon.

 

How much is too much?

Nobody wants to be known for the BBQ where the food ran out, but there are only so many leftovers that one person can eat. To ensure that there is plenty to go around, we recommend allowing at least 250g of meat per person, maybe pushing it to 350g if you’re expecting some large appetites in your party.

GET INVOLVED – UK BBQ WEEK

Leave a Reply

Your email address will not be published. Required fields are marked *

Free Delivery On Orders Over £50.00 - Shop Now