Meat for Barbecue

A good barbecue meat selection is not about buying many identical steaks. It is about combining cuts with different thicknesses, cooking times and serving styles.

This Tolecarnes selection includes tomahawk, ribs, picanha, skirt steak, flank and ready-made barbecue boxes.

Fast-cooking and thick cuts

Skirt steak, ribs and thinner cuts can cook quickly over strong heat. A tomahawk or other thick steak needs more control to brown the outside without overcooking the centre.

Combining both types makes it easier to serve meat in stages and offer different levels of doneness.

Picanha, flank and sharing cuts

Picanha and flank cuts work well on a grill because they can be cooked as medium-sized pieces and sliced for serving. Cutting direction matters greatly to perceived tenderness.

They can also be combined with smaller steaks or burgers for a broader barbecue spread.

Ready-made boxes

If you prefer not to select every cut separately, the barbecue box groups several options into one purchase. Other packs combine tomahawk with complementary products.

Before you light the grill

• Group cuts by thickness.
• Start cuts that need the longest cooking first.
• Avoid repeatedly piercing the meat.
• Rest thick steaks before serving.
• Slice picanha and flank correctly across the grain.

Frequently asked questions

What should I buy for a varied barbecue?

Combine quick cuts such as ribs or skirt steak with a thicker centrepiece such as tomahawk.

Are ready-made barbecue boxes available?

Yes. Tolecarnes offers a barbecue box and related packs.

Are picanha and flank good for grilling?

Yes. Both are popular barbecue cuts.