A premium barbecue is not about covering the grill with lots of expensive cuts. It is about choosing pieces that make sense and cooking them without rushing.
Combine one centrepiece cut with other options that are easier to portion and share.
Bone-in rib steak
It brings presence and a deep beef flavour. It works well as the main cut for sharing.
Picanha
The external fat cap protects the meat and adds flavour. It is important to slice it against the grain.
Tomahawk steak
It has considerable visual impact and requires careful heat control. It is well suited to a special occasion.
Entrecôte
It is easier to portion and forgiving on a griddle or grill, making it a useful option for groups.
How to estimate quantities
If beef is the main feature, 300–400 g per adult may be a useful starting point. Adjust for starters, side dishes and the weight of any bones.
Burgers: look beyond the format
If you include burgers, compare the product name, meat content, ingredients, portion weight and storage instructions. Minced beef also needs to be cooked thoroughly and evenly.
Siguiente paso recomendado
Usa esta guía para decidir con más criterio y consulta siempre las condiciones actualizadas en la web del proveedor externo.