There’s nothing quite like the sizzle of meat hitting a hot grill. Whether it’s a summer BBQ or a midweek steak dinner, grilling brings out incredible flavour, texture and smoky charm in certain cuts of meat.
In this blog post, we’ll look at what makes a cut of meat great for grilling, which ones to reach for when you want bold flavour and perfect char, and how to get the most out of your BBQ at home — including a simple, crowd-pleasing recipe to try.
This is the first in a new series of blog posts about different cooking techniques, so keep your eyes peeled for the others coming soon!
What Makes a Cut Great for Grilling?
Before we get into the cuts themselves, let’s look at what makes a piece of meat perfect for the grill:
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Marbling (Fat): Fat means flavour. As it renders on the grill, it bastes the meat from within, keeping it juicy and adding that smoky charred edge.
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Thickness: Steaks and chops around 1–1.5 inches thick hit the sweet spot — enough time to build a crust without drying out.
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Large Surface Area: More contact with the grill means more caramelisation, more flavour, and those classic grill marks.
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Heat Tolerance: These cuts hold their own under fierce heat, staying tender and juicy without breaking a sweat.
- Flavour Profile: Some cuts just sing when they hit the grill — lamb, in particular, takes on a deep, smoky edge that’s hard to beat.
We always recommend going with high welfare meat, if you can afford it. We guarantee you'll notice the difference in flavour and texture. Plus grass fed meat contains more omega 3s so it's better for you!
At G.J. Honour we are obsessive about the standards of animal husbandry and welfare throughout our supply chain. All of our meat is sourced from high welfare farms, where the animals are free range and grass fed.
Our favourite cuts of meat for the BBQ
Now that we know what we’re looking for, here are five tried-and-true favourites for getting the most out of your BBQ, beyond the obvious sausages & burgers:
1. Ribeye Steak
A true showstopper. With generous marbling, ribeye loves the grill. The fat melts down, making for an ultra-juicy steak with a deep, savoury crust. Go for a thicker cut — it’ll stand up beautifully to high heat.
2. Lamb Chops
Lamb is made for grilling. Chump chops are taken from the loin, making them tender and lean but with a nice fat cap to keep them moist. A quick sear locks in the juices and adds a gorgeous crust.
3. Chicken Legs
Chicken legs are perfect for the BBQ because they stay juicy over high heat and soak up smoky flavours beautifully. The rich, tender meat pairs perfectly with marinades and spice rubs.
4. Pork Ribs
Pork ribs are BBQ classics, with their marbled meat turning tender and flavourful when slow-cooked over the coals. Each bite is smoky, sticky, and irresistible.
This steak has a looser grain and is packed full of beefy flavour. The open structure means it takes on marinades brilliantly, and cooks fast over high heat. Let it rest, then slice thinly for maximum tenderness.
See the entire G.J. Honour BBQ Collection
Top Tips for BBQing
- Remove your meat from the fridge and bring it to room temp for about 30 minutes prior to cooking.
- Always preheat your grill properly - ideally we want the meat to sizzle when it hits the bars.
- Season your meat well before cooking with coarse salt and pepper.
- Whilst we want the grill to be hot, if flames start to appear, close the lid to stop the meat from blackening.
- Let it rest for at least 15 minutes after cooking. It makes all the difference.
Recommended Recipe for the BBQ: Grilled Lamb Chops with Mint Chimichurri
Chimichurri is a punchy, fresh sauce from South America that cuts through the richness of the lamb. This is a British twist on the classic with mint instead of coriander.
What you'll need
One grass fed lamb chump chop per person
2/3 cup olive oil
8 gloves of garlic
1 tbsp dried rosemary
Lemon juice
1/2 onion
1 cup of fresh mint
1 cup of fresh parsley
1/4 cup of red wine vinegar
Pinch of chilli flakes
Coarse sea salt
Freshly ground black pepper
How to do it:
Marinate lamb chops in 1/3 cup olive oil, 3 cloves of garlic (crushed), 1tbsp of dried rosemary, a squeeze of lemon juice and some salt and pepper for up to 24 hours in the fridge.
Grill over medium-high heat until just right. 3-5 minutes each side is about right for medium-rare. Go for 4-6 minutes per side for medium and 6-8 minutes per side for well done.
For the chimichurri sauce, blitz together mint, parsley, 5 cloves of garlic, red wine vinegar, olive oil, and a pinch of chilli flakes. Season well.
Serve the lamb chops hot with a spoonful of chimichurri.