Barbecue: 8 Cuts of Meat to Discover

Getting ready to kick-start the summer season by gathering a few friends for a festive barbecue? We’ll help you make this outdoor meal a success by focusing on the best cuts of meat. Here are 8 that are sure to impress!

1. Tomahawk

The tomahawk is always an impressive cut once placed on the table. This piece of meat—taken from the prime rib—is distinguished by its imposing size and its long bone reminiscent of the axe, the tomahawk, used by some Indigenous people. Coat the steak with a dry rub and leave it at room temperature for about an hour before cooking it on the barbecue. The grilled meat can be sliced and placed on a serving board with grilled vegetables.

2. Brisket

In the heavyweight category, beef brisket takes the prize, weighing between 5 and 7 kilos (12 and 16 lb). With its impressive size, it’s best to plan ahead to cook this piece of meat. The brisket requires a long cooking time that can last up to 12 hours. Make sure to fill your gas cylinder or have a spare one to avoid being caught off guard. This fine-tasting smoked meat will literally melt in your mouth!

3. Beef Short Ribs

This cut of meat, known for its tenderness and savoury taste, is very popular in Asian countries, and especially in Korean cuisine. The secret to successful short ribs is slow cooking and consistent moisture. On the barbecue, the meat can be regularly sprayed with a water-based mixture. Be sure to keep it moist during the last cooking phase, when you wrap it in aluminum foil. After resting for an hour, the meat is even more tender and falls off the bone.

4. Hotel Cut Veal Chop

With its partially exposed bone, the hotel cut veal chop is ideal for cooking on the barbecue. This tender and juicy piece of meat is reminiscent of the tomahawk, but more modest. Above all, you don’t have to wait long to cook it. Just sear it for 5 or 6 minutes on each side for medium-rare. Serve with rice and grilled vegetables.

5. Nagano Pork Loin

Coming from 100% Quebec pigs, Nagano pork is the result of an optimal genetic cross and subjected to rigorous breeding methods. This high-quality meat is prized by top chefs around the world. For an easy barbecue dinner, pork tenderloin is lean and very tender. Cut the meat into medallions and thread them onto skewers before grilling.

6. St. Louis Style Nagano Pork Ribs

Generous marbling, pink flesh, firm white fat and superior retention of cooking juices: this is what sets Nagano pork apart. Let yourself be tempted by delicious ribs that are prepared in the oven by brushing them with sauce as they cook. Finish them off on the barbecue for a nice caramelized colour and unparalleled taste.

7. Pork Shoulder

This cut of meat has a fibrous flesh so it’s best to tenderize it and cook it slow and low for maximum flavour. On the barbecue, indirect cooking is the best method, wrapping the meat in aluminum foil for the last two hours of cooking so that it retains its juices. All that’s left to do is let it rest, then shred the pork and enjoy it in burgers.

8. Leg of Lamb

Lamb isn't the first meat that comes to mind when it comes to grilling, however, this cut yields tender meat with its distinct, refined taste. Marinating the leg in a mixture of apple juice before cooking it on the barbecue until the meat is pink inside is a nice way to bring different flavours to the table.