Our favourite cuts of beef for the BBQ

Our favourite cuts of beef for the BBQ

BBQ season is here and with it comes the ultimate question, what to cook. In this blog we delve into what our favourite cuts of beef are, from the classic to the extraordinary, there is something to suit all, with flavours that pack a punch.

Rib Eye Steak - Steak, a classic. We love to cook ribeye, it has a beautiful texture with a lovely marbling of fat running throughout to keep it wonderfully juicy. It’s suited well to quick cooking over hot coals. Just make sure to rest for half the time you cook it. It’ll only need a couple of mins each side for a delicious blushing pink middle creating the most amazing caramelised fat and smokey flavour.

Pipers Farm Ribeye Steak

Sirloin Steak - Just as good as the ribeye steak is the equally flavourful Sirloin. With a generous layer of fat running along the edge it creates a stunning crisp piece of fat when cooked over coals that will melt any carnivores heart. Full of flavour with a slightly leaner texture to the meat. It’s a great addition to any BBQ.

Sirloin Steak

Short Rib - Something a bit more unusual, short rib is mostly known for winters dishes such as casseroles and stews, however it is just as powerful when cooked on the BBQ. A characterful cut of beef that also looks stunning and will be sure to create a bit of theatre on the coals. This deeply flavoured cut has a robust bite and texture with a wonderful layer of fat that melts fantastically well on the BBQ. Full of marrow that once heated creates an extra bonus of the most flavourful sauce to spread onto soft floured rolls. We like to cook ours in a deep pot straight on the coals with some chopped veg and a generous glug of broth or red wine and allow it to blip away for a couple of hours.

Pipers Farm Short Rib

Silverside - For a real showstopping centrepiece, opt for a decent sized cut of silverside. The night before the big day, prep it by making a really deeply sticky glaze to infuse overnight and impart some really juicy notes to the meat. We love using our Soy & Black Pepper Rub. Cook on the grills for a good hour or so, place a meat thermometer into the centre to check when it’s ready. Make sure to leave to rest for a decent time. To allow the juices to stay within. When you carve it’ll be mouthwateringly good.

Pipers Farm Silverside

Burgers -  Let’s be honest, it simply wouldn’t be a BBQ without the addition of a good ol’ burger. Our burgers are all natural, gluten-free and handmade. They are packed full of flavour with a real texture that holds which when cushioned in a soft bap with lashings of BBQ sauce (we love Rubies in the Rubble's Blueberry BBQ sauce) and topped with some really tangy Cheddar makes a wonderfully deeply flavoured comforting eat.

This June we're also celebrating our burgers, with 15% off* to help you to be ready to hand when those summer days and lusts for a last minute BBQ take hold.  

Gluten-free Handmade Burgers


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