Choosing the Best Meat Cut for BBQ: Brisket vs Ribeye

When it comes to choosing the ultimate cut of meat for a barbecue, two names reign supreme: brisket and ribeye. Both are legendary in their own right, revered for their bold flavours, unique textures, and the satisfaction they bring to the plate. But which one should you choose for your next backyard cook-up?

Let’s settle the score between these two BBQ titans, drawing from real Aussie beef traditions and insights from the team at Carnivore Society, your go-to source for premium, grass-fed, hormone-free meat that's delivered chilled, not frozen.

What Makes a Great BBQ Cut?

Great BBQ starts with the right cut, flavour-packed, juicy, and built to handle the heat from grill to plate:

• Marbling: Intramuscular fat that melts during cooking, adding flavour and keeping the meat tender and juicy.
• Cut Type: Rib-eye, brisket, pork shoulder, and tomahawk steaks are ideal thanks to their fat content and texture.
• Bone-In Structure: Cuts with bones, like lamb cutlets or tomahawks, retain moisture and deepen the flavour profile.
• Versatility: Should perform well whether grilled, smoked, reverse-seared, or slow-cooked, without drying out.
• Freshness: Vacuum-sealed, chilled (not frozen) meat cooks more evenly and delivers a better texture and taste.
• Sourcing: Ethically raised, grass-fed meat ensures clean flavour, better nutrition, and a more satisfying BBQ experience.
• The Brisket Experience: Built for the Long Haul

Brisket is the quintessential “low and slow” cut. Sourced from the lower chest of the animal, it’s a hard-working muscle filled with collagen and connective tissue. That might not sound appealing at first, but that’s exactly what makes it special.

Cooked right, brisket transforms into a juicy, smoky, and deeply flavourful masterpiece. It’s not a weeknight steak. It’s a weekend mission. And when it’s done, it becomes the crown jewel of any serious BBQ.

Why Brisket Wins Hearts

• Smoky Depth: Brisket is designed for slow smoking. The long cook time gives wood-fired smoke a chance to infuse deep into the meat.
• Tender Texture: The collagen breaks down during hours of cooking, turning tough muscle into melt-in-your-mouth slices.
• Big Batch Friendly: Whether you’re feeding a hungry footy crowd or hosting family for a celebration, brisket gives you bulk.

The Ribeye Experience: Fast, Fancy, and Full of Flavour

Ribeye is often the steak lover’s first pick and for good reason. Cut from the rib section of the cow, it’s known for beautiful marbling, deep flavour, and a rich, buttery finish. This is a steak that cooks in minutes but tastes like it took hours to prepare.

Perfect for high-heat grilling, pan-searing, or even reverse-searing, ribeye is all about indulgence. It’s the “treat yourself” cut that still brings plenty of meatiness to the table.

Why Ribeye Deserves the Hype

• Incredible Marbling: Intramuscular fat keeps the steak juicy and flavourful, even when cooked over blazing heat.
• Quick to Cook: Ready in under 15 minutes, ribeye is perfect for spontaneous barbecues or weeknight dinners.
• Consistently Tender: You don’t need hours or expert skill, ribeye is forgiving and delicious even with simple seasoning.
• Brisket vs Ribeye: A Head-to-Head Comparison

Which Cut Should You Choose?

Still torn between brisket and ribeye? The right choice depends on your cooking style, schedule, and the kind of BBQ experience you're aiming for.

Go for brisket if you enjoy the BBQ process as much as the final result. It’s the ideal cut when you're cooking for a crowd or preparing meals ahead of time. If you own a smoker or slow cooker and have a lazy afternoon to spare, brisket lets you embrace the art of low and slow cooking.

Choose ribeye if you’re short on time but still want to serve something impressive. It's the perfect cut for a quick dinner that feels like a steakhouse experience without leaving your home. If you prefer a tender, fatty steak that’s almost foolproof on the grill or pan, ribeye delivers every time. It's also great for smaller groups or solo feasts where quality beats quantity.

Here are more tips on how to cook a perfect ribeye steak.

Pro Tip: Serve Both for the Best of Both Worlds

Planning a celebration or want to impress a crowd with diverse tastes? Don’t settle for one cut, serve both brisket and ribeye for a BBQ feast that ticks every box:

• Sliced smoked brisket: Lay thick, juicy slices on a wooden board, sprinkle with coarse salt, and top with chimichurri for that perfect herb-meets-smoke balance.
• Grilled ribeye steaks: Serve ribeye cooked rare to medium with a butter baste for maximum flavour. Rest each steak for at least 5 minutes before slicing to lock in the juices.
• Seasonal veggie sides: Grill zucchinis, capsicums, mushrooms, and asparagus. Toss them with olive oil and garlic for a smoky, vibrant side that balances the richness of the meat.
• Bone broth reduction: Simmer grass-fed bone broth with garlic, shallots, and thyme until reduced to a rich glaze perfect for drizzling over either cut.
• Offer a sauce station: Include condiments like horseradish cream, mustard, chimichurri, and peppercorn sauce to add layers of flavour and give guests options.
• Serve with crusty bread or mash: Add a rustic edge to your BBQ with buttered sourdough slices or a creamy cauliflower mash for low-carb eaters.
• Create a DIY tasting board: Slice both cuts and let guests sample each. Include tasting notes like “slow-smoked, grass-fed brisket – 10 hours” or “pan-seared ribeye with garlic butter, medium rare.”
• Don’t forget drinks: Pair brisket with a bold red like Shiraz or a malty beer. Ribeye goes well with Cabernet Sauvignon or a smoky Scotch for a luxe pairing.
• Keep it warm: Use warming trays or cast iron skillets to keep brisket and ribeye hot without drying them out, presentation and temperature matter.
• End with a gut-friendly finish: Serve bone marrow or collagen-rich broth shots to close out the meal with a nod to nose-to-tail dining.

Why Quality Sourcing Is Non-Negotiable

Whether you’re going for brisket or ribeye, don’t waste your effort on subpar cuts. At Carnivore Society, every product meets strict standards:

• 100% Grass-Fed & Grass-Finished: Our cattle are raised exclusively on natural pasture from start to finish, no grains, feedlots, or artificial fattening methods. This results in leaner, nutrient-dense meat with better Omega-3 profiles, deeper flavour, and zero compromise on ethics or sustainability.
• Hormone & Antibiotic Free: You won’t find growth promotants or preventive antibiotics in our meat. Instead, we work with farmers who prioritise natural resilience and animal welfare, delivering clean protein that fuels your body without chemical interference.
• Delivered Chilled, Not Frozen: Freezing damages muscle fibres and dulls the natural flavour of beef. That’s why we deliver all orders chilled, never frozen, so your brisket stays succulent and your ribeye sears to perfection. It’s the closest you can get to butcher-fresh, without stepping out your front door.
• Nose-to-Tail Options: We respect the whole animal, offering not just steaks and roasts, but nutrient-rich organ meats, marrow bones, suet, tallow, and more. This honours both traditional eating practices and sustainable butchery, ideal for carnivores who value health, variety, and ethical sourcing.

Why BBQ Lovers Choose Carnivore Society

When it comes to the perfect barbecue, not just any cut will do. BBQ lovers across Australia turn to Carnivore Society for one simple reason: quality you can taste in every bite. From thick-cut rib eyes to meaty lamb shoulders, every piece is grass-fed, pasture-raised, and free from hormones or additives.

Carnivore Society’s meats are hand-selected for their marbling, tenderness, and flavour, making them ideal for grilling, smoking, or slow-cooking. The result? Juicy, flavour-packed results that turn any backyard cook-up into a standout feast.

Add to that vacuum-sealed freshness, next-day delivery, and a deep commitment to ethical sourcing, and it's easy to see why Carnivore Society has become the go-to for serious grillers. When your BBQ deserves the best, nothing less will do.

Final Bite: Don’t Choose, Serve Both

Choosing between brisket and ribeye doesn’t have to be a debate. It’s about knowing your audience, your time, and your tools. Want to go slow and impress? Brisket is your best mate. Need quick, bold satisfaction? Ribeye is ready to perform. 

Either way, you win when the meat is high-quality, clean, and ethically sourced, just like what you’ll find at Carnivore Society. Get your brisket or ribeye delivered fresh from Carnivore Society. No preservatives. No hidden ingredients. Just real Aussie beef raised the right way.