Cherished by meat connoisseurs and chefs alike, a bone-in French trimmed rib of beef is the Rolls-Royce cut from the primal rib. It’s a prime roasting joint with an unusual depth-of-flavour, thanks to the main ‘eye’ of meat that has an abundance of fat marbled through it. This not only keeps the meat tender during the cooking process, but also provides a deeply complex flavour.

Our bone-in pork loin chops are perfect for throwing on the barbecue. The bone helps prevent the pork from drying out (a common problem with pork chops), to give you a juicy and perfectly charred pork chop that’s sure to dazzle guests.

Nothing compares to fork-tender and deliciously smoky beef brisket that’s been barbequed low and slow. For this, you’ll need a kamado bbq or an offset smoker to achieve a low, consistent temperature for a long period of time. Smoking brisket has a lot of connective tissue, so it takes plenty of time to break down. For a 2.5kg brisket, expect a 7-8 hour cooking time (excluding resting time) as standard.

This beautiful cut of beef rib delivers incredible, rich flavours and immense satisfaction when cooked to perfection on the barbecue. For a medium-rare finish (just as we like it), bbq your Côte de Boeuf for approximately 7-8 minutes each side.

This boneless cut of lamb is perfect for the barbecue. Opened up like a butterflies wings, hence the name. This preparation gives roughly an even thickness for even cooking times over direct heat. Its versatility lends itself to many mouthwatering marinades or rubs.

Unlike their American and European-style counterparts, Korean-style beef short ribs (Galbi) are cut thinly across the bones so they cook quickly on the barbecue.

Translated from the French, Côte de Boeuf simply refers to a bone-in steak, although the phrase has become synonymous with a bone-in ribeye steak. This elegant and revered cut of beef rib is a favourite in classic French gastronomy and is popular across Europe too.

A summertime staple on the barbecue, our steak burgers are incredibly tender and packed full of rich, gamey flavour. As a rough guide, bbq your steak burgers for 3 minutes each side for medium-rare.

A sirloin steak is best served medium-rare (deep red to pink in the middle). As a rough guide, barbecue your steaks for 2-3 minutes each side. Don’t be afraid to touch your steaks – your fingers and eyes are the best tools to judge cooking times.

Breaking down a whole chicken by removing the legs gives you a chicken crown. Its compact size is perfect for a roast dinner between couples or smaller groups.
A chicken crown is also a simpler roast than an entire bird, as the breast can be timed accurately without the challenge of ensuring the legs are cooked sufficiently.

Bavette steak makes for a fantastic alternative to other steaks that tend to hog the limelight, as well as being high in minerals and savoury proteins. Learn how to cook the perfect Bavette steak here.

Meat doesn’t come much more versatile than beef mince. Its depth of flavour is the hero behind many family favourite dishes including lasagne, a classic ragu, and beefburgers.