1. Steaks

    A juicy steak is a crowd-pleaser at any summer barbecue. As steaks cook quickly on the grill, tender cuts such as sirloin, ribeye and fillet give the best results. These cuts come from areas of the cow that do less work, whereas hard-working muscles are better for long, slow cooking. Follow our step-by-step guide to barbecuing the perfect steak, then why not add a tasty finishing touch with one of our three easy sauces.

  2. Sirloin

    Sirloin steak, cut from between the fillet and the rib, has the perfect balance of flavour and tenderness – making it a popular choice for barbecuing. Cook it quickly to caramelise the outside whilst keeping the middle juicy. Take it one step further by thinly slicing the cooked sirloin and adding to crisp steak quesadillas stuffed with charred sweetcorn, oozy cheese and fresh coriander for a Mexican spin.

  3. Ribeye

    Cut from the eye (the middle) of the forerib, ribeye steaks are marbled with a little bit more fat than most steaks, which makes them extra juicy and full of flavour. As ribeye steaks tend to be thicker cut, they are great for dicing into chunks for BBQ skewers and kebabs. These Brazilian-inspired skewers thread peppers and red onion in between paprika-spiced beef for an easy way to feed a crowd.

  4. Beef mince

    If you’re nervous about cooking large cuts of meat on the barbecue, start with beef mince instead for easy family favourites. Burgers are a must-have and making your own at home means you can add different flavours and toppings, follow our easy video for the perfect grill. For a healthier spin, these beef and mushroom burgers use lean mince combined with meaty mushrooms to keep them juicy. Mince makes the perfect base for adding extra flavours, try these mini beef kofte served with a spiced tomato sauce for a change.

  5. Brisket

    Brisket is from the shoulder and is generously marbled with flavourful fat which prevents it from drying out. As a firm hardworking cut, brisket benefits from long, slow cooking but that doesn't rule it out for barbecue cooking. Let the oven do the hard work then transfer to the barbecue to finish off cooking and get that classic charred flavour. In this ultimate BBQ beef brisket recipe, the meat is braised slowly in spices and wine before that final smoky grill.

  6. Top rump

    Give your Sunday roast a summer makeover by cooking a whole joint on the barbecue. Cuts such as top rump are great for roasting, but can be cooked on a barbecue to get that extra smoky flavour. To make it easier to cook, slice through the joint horizontally and open the meat out into one large flat piece ­– this makes it thinner so that it cooks quickly and evenly. This barbecued rump of beef is marinated in a pepper, mustard and tarragon marinade for a simple alfresco roast.