Top Pickers

Sustainable BBQ Series

Irish beef cooking on a BBQ grill
Irish Beef BBQ Nick Fitzgerald
Irish Beef BBQ

Take your BBQ to the next level this summer

To celebrate BBQ season, we’ve teamed up with some of the UK’s top chefs, Nicholas Fitzgerald of Tacos Padre and Patrick Powell of Allegra in The Stratford to bring you a show-stopping selection of incredible barbecue flavours, featuring sustainably produced grass-fed Irish beef.

Each of our chefs have created their own unique take on a BBQ dish, from low and slow grass-fed beef short ribs to quick grilling with bavette.

From the authentic flavours of Mexico to an elevated twist on a steak sandwich, we’ll be sharing plenty of fresh, flavourful and creative recipes all summer long, along with tips and tricks on how to make the most of your sustainably produced grass-fed Irish beef cuts!

 

Classic BBQ Cuts

The right cut makes all the difference but then so too does the right butchery skills. So, it’s always good to chat to the butcher at your local meat counter. In the meantime, here are some of the classic and most delicious steak cuts…

Raw Irish beef

Short-rib

Great for slow cooking, grass-fed Irish short-rib is a rich cut of beef with a lovely fat marbling that helps keep the meat moist during the cooking process, yielding melt-in-the-mouth meat with bags of beefy flavour.

Sirloin

Sirloin cuts are lean but full of flavour with high protein and low fat content. Versatile for all sorts of dishes from stir fry to kebabs or just served as a steak, the beefier flavour stands up well to flavoured sauces; try with blue cheese for an indulgent treat.

Irish grass fed raw beef

Bavette

Small on price but big on flavour, you won't have to compromise on quality or flavour when it comes to this lean cut. Often called the "butchers cut", the bavette has an intense beefy flavour that pairs perfectly with a good marinade or sauce once seared on the BBQ.

Beef tied topside for roast

Topside Rump

The topside is a large, lean cut of beef, rolled and divided into two or three boneless joints. The silverside is very similar to topside, but requires slower cooking.

Get inspired this BBQ season with these delicious recipes

Irish Beef dish

Nick Fitzgerald's smoked and grilled grass-fed Irish sirloin with datterini pico de gallo

Taking inspiration from his time working at Pujol, Mexico City (currently ranked 9th on The World’s 50 Best Restaurants list!), as well as his extensive travels around the country, Nick’s taking the BBQ to another level with grass-fed Irish beef packed full of Mexican flavours. Bring the flavours of Mexico to your grill with Nick Fitzgerald’s smoked and grilled grass-fed Irish sirloin with datterini pico de gallo.

Irish Beef dish

Nick Fitzgerald's grilled grass-fed Irish short-rib, beef adobo, charred onion, pomegranate and coriander.

Inspired by his love and passion for Mexican foods and flavours, Nick brings a spicy twist to your summer BBQ cooking inspiration with grilled grass-fed Irish short-rib, beef adobo, charred onion, pomegranate and coriander.

Irish beef BBQ dish

Patrick Powell's grass-fed Irish barbequed bavette, smoked aubergine, tomato, parsley & shallot.

Patrick’s seasonal and modern style of cooking shines through in his grass-fed Irish barbequed bavette, smoked aubergine, tomato, parsley & shallot, bursting with fresh, summery flavours to make the perfect addition to any BBQ feast this season.

Barbequed bavette, smoked aubergine, tomato, parsley & shallot
Irish Beef BBQ sandwich

Patrick's barbequed grass-fed Irish topside sandwich, pickled onion, blue cheese & aioli.

This isn’t just any sandwich, this is a sustainably produced grass-fed Irish top-side steak sandwich.

Barbequed topside steak sandwich, pickled onion, blue cheese & aioli