Learn Fire
Cuts
Understanding your cuts — where they come from, how they behave over fire, and what they need.
Animal
Best method
Beef
Bavette
A long, flat muscle from the flank. Well-marbled and intensely beefy with a pronounced grain — it must be sliced against the grain to be tender. One of the most flavourful and undervalued cuts.
Beef
Beef cheek
A deeply worked facial muscle, rich in collagen and connective tissue. Ugly and overlooked, but one of the most rewarding beef cuts when treated properly — transforms to pull-tender silk over many hours of slow cooking.
Pork
Belly
The underside of the pig — layers of meat and fat that render down over long cooks into something extraordinary. The source of bacon and pancetta. One of the most versatile pork cuts: low-and-slow, then blast to crisp the skin.
Chicken
Breast
The lean breast muscle — the most widely used chicken cut. Fast-cooking and mild in flavour, but prone to drying out due to the absence of fat and connective tissue. Benefits enormously from brining or marinating.
Duck
Breast
A single muscle with a thick layer of fat beneath the skin. The fat must be rendered before cooking or it remains unpleasantly chewy. Rich, dark, and deeply flavoured — closer to steak than chicken in character.
Wood pigeon
Breast
A small, dark, iron-rich breast — one of the most flavourful game meats available in the UK year-round. Lean and dense with a rich, almost liver-like depth when cooked correctly.
Beef
Brisket
A large, tough cut from the chest of the animal, consisting of the flat and the point muscles. High in connective tissue and collagen — the quintessential low-and-slow smoking cut. Transforms over long cook times into something extraordinary.
Pork
Chops
A cross-section of the loin, typically bone-in. Quick-cooking, lean, and prone to drying out — benefits enormously from dry brining. Fat cap and bone add flavour and help retain moisture.
Lamb
Cutlets
Individual ribs of lamb, thin and fast-cooking. The rack equivalent at retail — elegant, quick, and one of the best cuts for direct grill cooking. British spring lamb cutlets are among the finest things you can put on a grill.
Chicken
Drumstick
The lower leg — a forgiving, flavourful cut with skin, bone, and a small amount of connective tissue. More fat than breast, which means more flavour and far less risk of drying out.
Beef
Fillet
The tenderloin — a non-working muscle running along the spine. The most tender cut on the animal, with a delicate, mild flavour and velvety texture. Commands a premium and rewards precision cooking.
Venison
Haunch
The hind leg — the largest venison cut, available bone-in or boned and rolled. Lean, dense, and deeply flavoured. The large size rewards slow cooking but the lean meat requires careful temperature management.
Duck
Leg
Dark, fatty, and deeply flavoured. The leg has significant connective tissue and collagen — it does not respond well to fast cooking. Best treated like a braise or slow smoke until pull-tender.
Lamb
Leg
A large, varied cut — the shank end is tougher and suits braising; the sirloin end is leaner and more tender. Butterflied leg is one of the great grill cuts: large, dramatic, and quick to cook for a crowd.
Pork
Loin
A lean, tender muscle running along the back — the source of pork chops and roasting joints. Very little fat or connective tissue means it dries out fast. Brining and careful temperature management are essential.
Venison
Loin
The most tender venison cut — equivalent to the beef sirloin or pork loin. Fine-grained, lean, and deeply flavoured with almost no fat. Must be cooked quickly and served pink.
Beef
Mince
Ground beef, typically from chuck or a blend of cuts. Fat percentage matters — 15–20% fat makes the best burgers; leaner mince is better for sauces. Handle gently for best texture.
Pork
Pork ribs
Two main types: spare ribs (meatier, from the belly) and baby back ribs (leaner, from the loin). The definitive BBQ cut. Long cooks at low temperatures convert collagen to gelatin, creating the sticky, pullable texture that makes ribs unmistakable.
Lamb
Rack
Eight ribs still joined, French-trimmed for an elegant presentation. One of the finest cuts on the animal — tender, with good marbling and a mild, sweet flavour. A restaurant classic that works brilliantly on the grill.
Beef
Ribeye
Cut from the rib section, heavily marbled with intramuscular fat that renders during cooking for exceptional flavour and juiciness. The fat content makes it forgiving and flavourful — a favourite among grill cooks.
Beef
Rump steak
A lean, firm cut from the hindquarter with a bold, beefy flavour. Less marbled than ribeye but more flavourful than fillet. Best value for money of the premium steaks.
Pork
Sausage meat
Ground and seasoned pork, typically from shoulder. Higher fat content than mince — usually 20–30% for good texture and juiciness. Used for sausages, patties, koftas, and stuffings.
Pork
Sausages
Seasoned pork in a casing — one of Britain's most beloved BBQ items. High-quality sausages with a good fat content cook brilliantly on the grill. Low and slow on the grill prevents bursting and charring before the centre cooks through.
Beef
Short ribs
Meaty, bone-in ribs cut from the plate or chuck. Heavily marbled with fat and connective tissue. One of the most dramatic BBQ cuts — massive bones, rich flavour, and incredible bark when smoked properly.