Best Cuts for Grilling: Top Steaks and Meats to Try

Nothing beats the aroma of sizzling meat on a hot grill. Whether it’s a family BBQ in the backyard or a weekend get-together with mates, choosing the right cuts can make all the difference between a good feed and an unforgettable one.

At Carnivore Society, we’re passionate about premium Aussie beef, so we’ve put together this guide to help you pick the best cuts for grilling that will leave everyone raving.

The Art of Grilling: Why the Cut Matters

Grilling isn’t just chucking meat on a barbie. It’s a craft that combines heat, timing, and top-quality meat to deliver the ultimate feed. The right cut holds flavour, tenderness, and that juicy bite that keeps people coming back for seconds.

Not all meats behave the same over flames. Some love a quick sear, while others need a slow, steady cook to bring out their best. Knowing the differences and choosing the right cut can take your BBQ game from average to legendary in no time.

Rib Eye

If you’re chasing that perfect blend of rich flavour, tenderness, and serious grill marks, rib eye is your go-to cut. With generous marbling that melts beautifully over high heat, this steak delivers a juicy, beefy taste that’s hard to beat.

It’s often seen as the king of the grill for a reason. The fat content keeps it moist and flavoursome, making it ideal for a quick sear on a smoking-hot BBQ. Let it rest after cooking to lock in the juices, and don’t be stingy with salt and pepper – rib eye loves a bold seasoning.

Scotch Fillet

Scotch fillet is another fan favourite, and for good reason. It’s essentially a rib eye without the bone, which makes it easier to handle on the grill and a breeze to slice up for serving. This cut is prized for its balance of tenderness and full-bodied flavour. The marbling throughout the meat ensures that each bite is juicy and satisfying.

It cooks evenly, making it ideal for home BBQs when you want a no-fuss but seriously tasty steak. Whether you're feeding the family or hosting a few mates, a well-cooked Scotch fillet is always a winner.

Porterhouse

Porterhouse is a great choice for when you want to impress at your next backyard BBQ. This hefty cut brings you the best of both worlds: a tenderloin on one side for buttery softness, and a juicy striploin on the other for that full-flavoured chew.

The T-shaped bone running through it adds even more flavour when grilled, making each bite unforgettable. Because of its size and muscle structure, it cooks differently across the cut, so managing your grill heat is key. Sear it hot, then finish it low and slow.

Rump Cap (aka Picanha)

This triangular cut has a thick, fat cap that bastes the meat as it grills, locking in moisture and enhancing the flavour. Known as picanha in South America, rump cap has become a favourite among Aussie grill lovers who are after something a bit different but still packed with beefy goodness.

It’s especially great when skewered and cooked over charcoal, where the fat drips and flares just enough to give the meat a smoky crust. Slice it against the grain for maximum tenderness, and serve with chimichurri or a squeeze of lime to really let the flavour pop.

Eye Fillet

Eye fillet (or tenderloin) is the softest cut you can get. It’s taken from a muscle that does very little work, which is why it's famously tender. Though it doesn’t have the marbling of rib eye or scotch fillet, it more than makes up for it with its luxurious mouthfeel and lean profile.

When grilled with care, the eye fillet turns into a steak that melts in your mouth and pleases even the fussiest meat lovers. It’s a great choice for date nights or special occasions where presentation and tenderness matter just as much as flavour.

BBQ Trick: Wrap it in bacon to lock in moisture and add flavour. A quick sear is all it needs.

Chuck Steak

Don’t underestimate Chuck. It’s from the shoulder and full of bold, beefy flavour that can really shine with the right preparation. While it’s not naturally as tender as the rib eye or eye fillet, its rich texture makes it perfect for grilling when done right.

What it lacks in tenderness, it makes up for in taste. A solid marinade goes a long way here, helping to soften the fibres and boost the savoury profile. It’s a top pick for feeding a crowd on a budget without sacrificing flavour.

When sliced thin across the grain and grilled hot and fast, chuck becomes a surprisingly tender and juicy addition to your BBQ lineup.

Short Ribs

Grilled short ribs are a game-changer when it comes to barbecue. These bone-in beauties are rich in flavour and loaded with fat, which means they stay juicy and tender even when grilled over direct heat.

When done right, they form a delicious crust on the outside while the inside stays succulent. Short ribs are especially great for those who love chewing on meat that’s packed with texture and flavour. They shine in both Western-style BBQs and Korean-style marinades.

Serve Korean Style: Cut across the bone for galbi-style ribs and marinate in a mix of soy sauce, sugar, garlic, sesame oil, and a splash of rice wine for that sticky, sweet-savoury magic.

Tips for Grilling Any Cut

Whether you’re a weekend warrior or a seasoned grill master, a few key tips can take your barbecue skills to the next level. These aren’t just old wives’ tales, they’re trusted tricks that Aussie meat lovers swear by.

• Rest Before and After: Let your meat come to room temp before grilling, and rest it after to keep the juices in.
• Salt is Your Friend: A generous sprinkle of salt before cooking helps create a nice crust.
• Heat Zones Matter: Use a two-zone setup: one side hot for searing and one cooler for finishing.
• Don’t Poke the Steak: Use tongs, not forks. Poking lets juices escape.

Why Choose Carnivore Society For Your Grilling Beef Cuts

Not all beef is created equal, and when it comes to grilling, quality makes a world of difference. Here’s why our customers keep coming back for more:

• 100% Australian Sourced: Our beef comes from trusted Aussie farmers committed to quality and sustainability.
• Premium Quality Assurance: We select only the best cuts that meet our high standards for tenderness and flavour.
• Perfect for the Grill: Every cut in our range is chosen with BBQ lovers in mind, ensuring top performance over flames.
• Freshness Guaranteed: All products are packed for maximum freshness so you can enjoy peak taste every time.
• Expertly Cut and Prepared: Our team understands what grillers want, delivering cuts that are ready to go straight on the barbie.
• Support Local Agriculture: By choosing Carnivore Society, you’re backing hardworking Australian farmers and producers.

Final Thoughts

Grilling is part skill, part instinct, and a whole lot of love for good meat. Whether you're a rib eye devotee or a short rib experimenter, what matters most is that you enjoy the process and share it with good company.

So next time you're planning a BBQ, choose one of these top cuts and fire up the grill with confidence. Head over to Carnivore Society’s range and stock up before the weekend hits.

Cheers to good meat, cold beers, and great mates.