Best Cuts for BBQ: Beyond the Basic Burger and Sausage

Burgers and sausages are BBQ staples for good reason, but if you're only ever grilling those two things, you're missing out on some of the best cuts a butcher has to offer. Flat iron, bavette, pork belly, lamb rump, and a well-chosen whole chicken all bring far more flavour and variety to the grill without much extra effort. Here's a cut-by-cut guide to levelling up your next BBQ.

Why Go Beyond Burgers and Sausages?

Burgers and sausages are quick, reliable, and crowd-pleasing — but a BBQ built entirely around them tends to taste the same from one cookout to the next. Branching out into other cuts means more variety in texture and flavour, often at a similar (or lower) price point than you'd expect, and it's a good way to make the most of a butcher who can advise on cuts you won't find pre-packaged in a supermarket.

 

Beef Cuts Worth Trying

Flat Iron Steak

One of the most underrated cuts around. Cut from the shoulder, flat iron has excellent marbling and is more tender than its price tag suggests. Cook over high, direct heat for 3–4 minutes per side for medium-rare, then rest for 5 minutes before slicing.

Bavette (Flank)

A long, flat cut with big beefy flavour, popular in French cooking but still overlooked on the average BBQ. It needs a marinade of at least an hour to help tenderise it, then a hot, fast cook — around 3 minutes per side. The key step most people miss: slice it thinly against the grain once it's rested, or it'll be chewy.

Featherblade

A cut with a distinctive line of connective tissue running through it that melts down beautifully with the right cook. Best suited to a low and slow reverse-sear — cook over indirect heat until nearly at temperature, then finish hot and fast for a good crust. Worth asking your butcher to prep it for you if you haven't cooked it before.

Short Ribs

Bone-in and packed with flavour, short ribs reward a longer cook — around 2.5–3 hours over indirect heat at a low, steady temperature, ideally with a smoky glaze brushed on for the last 20 minutes. A great option if you've got time and want something a bit more special than the usual steak.

Pork Cuts Worth Trying

Pork Belly Slices

Thick-cut pork belly is a BBQ favourite that's easy to get wrong and brilliant when you get it right. Score the fat, season well, and cook low and slow over indirect heat for around 45–60 minutes, finishing over direct heat for a few minutes to crisp the skin.

Pork Chops (Bone-In)

A properly thick, bone-in pork chop holds up far better on a grill than a thin supermarket-style one. Cook over medium-high heat for 5–6 minutes per side, until the internal temperature reaches 63–65°C, then rest before serving — this is the step most people skip, and it makes a real difference to juiciness.

Lamb Cuts Worth Trying

Lamb Rump

Leaner than a shoulder but still full of flavour, lamb rump is an excellent middle-ground cut for the BBQ. Cook skin-side down first to render the fat, then finish over direct heat for 4–5 minutes per side for medium-rare, and always rest before slicing.

Leg of Lamb

A great option if you're cooking for a group. Ask your butcher to butterfly the leg for you, so it cooks evenly across a flat surface rather than unevenly around a bone. Marinate for a few hours beforehand, then cook over medium-high heat for around 10–12 minutes per side, depending on thickness.

Poultry Beyond the Basic Breast

Chicken Wings

Simple, cheap, and always popular. Cook over medium heat for 20–25 minutes, turning regularly, and add a glaze in the last 5 minutes so it caramelises rather than burns

A Simple Rule for Choosing BBQ Cuts

If you're not sure where to start, pick one cut from each category below for a well-rounded spread:

• A quick-cook cut (flat iron, pork chop, chicken wings) — ready in under 15 minutes
• A cut that needs a marinade (bavette, lamb leg) — plan at least an hour ahead
• A low-and-slow cut (short ribs, pork belly, featherblade) — worth starting before guests arrive.

Frequently Asked Questions

What's the most underrated cut for a BBQ? Flat iron steak is one of the best-value, most flavourful cuts you can put on a grill, but it's rarely stocked in supermarkets. It's well worth asking your butcher for it directly, or order here for next day delivery.

Which cuts need marinating before a BBQ? Leaner cuts like bavette, flank, and lamb leg benefit most from marinating, ideally for at least an hour and up to overnight. Well-marbled cuts like flat iron or pork belly do fine with a simple seasoning.

What's the best cut for a large group? A spatchcocked chicken or a leg of lamb both cook evenly and go a long way, making them good choices when you're feeding a crowd rather than cooking individual steaks for everyone.

Do lesser-known cuts cost more than burgers and sausages? Not necessarily. Cuts like flat iron, featherblade, and bavette are often more affordable than premium steaks like ribeye or fillet, while still delivering excellent flavour — it's simply that they're less commonly stocked, so people don't think to ask for them.

 

Not sure which cut suits your next BBQ? Come in and ask us — we're always happy to talk through options and prep anything to order, from a butterflied lamb leg to a spatchcocked chicken. And if you don't see what you're looking for online, get in touch at customer@fresh-select.co.uk — as a butcher supplying the hospitality industry, we're used to weird and wonderful requests, and our network of farms and suppliers means we're confident we can source pretty much any cut you're after.