Top Pickers

The World's Greatest BBQ

BBQ beef
Chefs presenting their Irish beef dishes
Chefs presenting their Irish beef dishes

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, John Chantarasak of AngloThai, Nicholas Fitzgerald of Tacos Padre, Lee Westcott and Andrew Clarke, to bring you a show-stopping selection of incredible barbecue flavours from around the world, featuring grass-fed Irish beef.

Each of our chefs have taken inspiration from their international culinary background to create their own unique take on a BBQ dish, from low and slow grass-fed beef short ribs to quick grill bone-in rib-eye, onglet, fillet and bavette, bringing you the ultimate feast for your barbecues all summer long. So, dust of those barbecues, grab your utensils and get cooking away to enjoy a mouth-watering feast at home.

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.

Large rib cut of Irish beef

Rib-eye

Tender and juicy, the rib-eye is prized for its rich flavour thanks to the marbling of fat. Look out for good quality marbling when shopping to guarantee more intense flavour.

Sprinkling salt on raw beef

Onglet

Onglet is the French name for a cut more commonly known in English as hanger steak which is a fine-flavoured tender cut of beef, with a great rich beefy taste - perfect when combined with delicious sauces for big, bold BBQ flavours.

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.

Irish grass fed raw beef

Fillet

Also known as filet mignon, tenderloin steak, and the eye fillet, the fillet steak is the most sought after steak in worldwide butchery, prized for its butter-soft tender and lean qualities.

Get inspired this BBQ season with these delicious recipes

Irish beef

John Chantarasak's wood smoked grass-fed Irish beef short-rib, peanut butter panang curry, roasted peanuts and Thai basil

John draws from his Thai and British heritage to create his BBQ recipe of a Thai inspired wood smoked grass-fed Irish beef short-rib, served with a peanut butter panang curry, roasted peanuts and Thai basil. Perfect for slow cooking and smoking, the grass-fed Irish short-rib is slow cooked on the BBQ for four hours to develop an unbelievable melt-in-the-mouth smoky flavour.

John Chantarasak – World’s Greatest BBQ Recipe
Irish beef dish

Nick Fitzgerald's 28 day aged grass-fed Irish rib-eye carne asada tacos, black aguachile, soft herbs and aged beef fat flour tortillas

Inspired by his love and passion for Mexican foods and flavours, Nick brings a spicy twist to your summer BBQ cooking inspiration with grass-fed rib-eye carne asada tacos served with black aguachile, soft herbs and aged beef fat flour tortillas, for a match made in heaven!

Nick Fitzgerald – World’s Greatest BBQ Recipe
Irish beef

Lee Westcott's grass-fed Irish beef onglet, Sichuan pepper, ember grilled peas, sorrel and mint

Lee’s seasonal and modern style of cooking shines through in his grass-fed Irish onglet dish served with Sichuan pepper, ember grilled peas, sorrel and mint, bursting with fresh, summery flavours to make the perfect addition to any BBQ feast this season.

Lee Westcott – World’s Greatest BBQ Recipe
Irish beef dish

Andrew Clarke's grilled grass-fed Irish Irish bavette and fillet steaks on beef dripping toast, green peppercorn sauce, mussels, tomato and seaweed

Andrew has channelled his passion for live fire cooking and pushing the boundaries of culinary innovation to create this recipe of grilled grass-fed Irish bavette and fillet steaks over hot coals, served on beef dripping toast with a green peppercorn sauce, mussels, tomato and seaweed.

Andrew Clarke – World’s Greatest BBQ Recipe