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How to Select Your Barbeque Meat

BBQ's are one of the highlights of spring, but all too often they fail to live up to expectations. 

Our friends at Grill Mates share their top tips on selecting the perfect meat to make sure your next BBQ is a hit:

  • The best beef cuts for barbequing are rump, fillet and sirloin. These cuts provide you with T-bone steaks, sirloin steaks, rump steaks, fillet steaks and porterhouse steaks. The best lamb cuts for barbequing are cutlets, neck and leg fillet or a butterflied leg of lamb.
  • Sausages are by far the most versatile food at a barbeque and vary greatly in quality from ingredients used to make them. Try to select a sausage with at least 80% meat content.
  • If you like your hamburgers juicy, select ground beef that is about 15 to 20 % fat. As for fish, choose thick cut fillets approx. 1 to 1 1/2 inches (2-3cm) thick – thinner fish fillets will dry out too quickly on the BBQ.
  • When placing fish on the barbeque, bake it on a sheet of baking paper if cooking other meats. The plate will stay  lean, and your fish won't taste of chops and snags!
  • Pork chops or fillets are great for barbequing- pork is cooked when the meat is no longer pink along the bone and when the juices run clear.

When barbequing chicken halves or quarters, break joints so the chicken lays flat on BBQ. Use pieces that are similar in size. Start chicken skin side up. Chicken is done when joints move easily and juices run clear.


  • There's no quicker way to tenderise meat and add delicious flavour than marinating.
  • You can make your own using McCormick Grill Mates or for a ready to go option, try the McCormick Marinade in a Bag range - the no mess, no fuss way to marinate.
  • Most marinades require at least 30 minutes to do the job, however, it is best if they can be left overnight. Be sure to remove your marinated meat from the refrigerator a few hours before barbequing.
  • Meat that is at room temperature cooks quicker and drains fat better.

    For more information, click here!

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