Grilling and online buying
Premium beef for the barbecue: cuts, buying and preparation
A premium barbecue starts long before you light the fire. The difference lies in choosing suitable cuts, estimating quantities, managing temperatures, avoiding an overcrowded grill and allowing the beef to take centre stage.
Which beef to choose for a premium barbecue
Bone-in rib steak
A centrepiece cut for sharing, with presence and intensity.
Picanha
Its external fat cap protects the beef and performs especially well on the grill.
Tomahawk steak
A striking long-bone cut that needs careful heat control.
Entrecôte
Practical, forgiving and easy to portion.
Premium burgers
A straightforward way to round out the barbecue without making every element complicated.
Read guide
Quantities and preparation
For adults with a good appetite, 300–400 g per person can be a useful planning figure when beef is the main feature and there are starters. Less may be enough with several side dishes. Remember that bone-in cuts provide a lower edible weight.
Take the beef out with sensible timing, dry the surface, use high heat to sear and a gentler area to finish cooking. Allow it to rest before slicing.