Masterclass: BBQ

The great Aussie barbecue is synonymous with meat, so cook it perfect every time with our easy guide that’ll have you selecting and grilling like a pro.

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Australians love their meat. We are now the largest per capita consumers in the world of meat and chicken. Increasingly, we are interested in the origin of produce: the effect it has on the environment, animal welfare and the farmers. We can make a difference, so where possible, buy direct from farmers or local butchers. We should be looking for quality rather than quantity.

GRASS FED

Grass-fed or pasture-fed meat is raised and finished on grass. The fat will be yellower than grain-fed and there may be less fat marbling, depending on the breed. You may notice it’s a little chewier than grain-fed, but it’s not as noticeable in slow-cooked meals. Grass-fed meat tends to have a more complex flavour.

ORGANIC

Organic meat and poultry is produced where the animals are raised free of synthetic chemicals, herbicides and pesticides. The use of antibiotics, hormones, preservatives and genetically modified organisms are banned for meat to be certified organic. Check the labels for accredited certification.

MEAT SELECTION

Good choice selecting the right cut of meat for the right cooking method is the most important. Which cuts are best for the barbie?

Lamb

Chump chops, loin chops, trimmed lamb steaks, butterflied leg, cutlets.

Beef

Fillet, rib eye /scotch fillet, sirloin/New York/porterhouse, T-bone, rump, ribs, round, flank/skirt.

Pork

Medallions, cutlets, fillet, ribs, leg steak, scotch fillet steaks (neck).

STEAKS