Butcher’s Guide: The 7 Best Gourmet Meats for a BBQ
Note: Be sure to season all meats with high-quality FalkSalt for the best-possible results
1. Tomahawk
Tomahawk steaks sizzling over a charcoal grill
Getting its name from the native American “Tomahawk Axe”, Tomahawk steaks are cut from the cow’s fore-rib. Served together with the whole rib, Tomahawks have quickly become one of Malta’s favourite cuts of meat – mainly due to their rich flavour and lovely presentation alongside the large rib-bone.
Once you’ve finished cooking up a delicious Tomahawk, we recommend letting it rest for around 10 minutes, to ensure an equal temperature throughout the meat when serving it.
Who is this for? Those of you looking to impress guests at your next BBQ.
Sashi Ribeye – Winner of World Steak Challenge 2018
Probably the most popular steak, rib-eye is a cut of meat that is prized for its rich marbling.
Marbling refers to the veins of fat running through the steak. When cooked, this fat releases succulent flavours throughout the steak, resulting in a rich taste. When looking for well-marbled meats, it is important to consider the quality of the livestock’s upbringing. The best options are typically grass-fed or grain-fed cattle, particularly those which are certified as Angus, USDA, or Sashi (which won the world’s best steak in both 2018 and 2019).
Who is this for? The hardcore meat lovers who just die for a good steak.
Angus fillet is prized for its succulent flavour and tenderness
Beef fillet, also referred to as tenderloin, is a lean, yet very tender cut of meat. It is often considered to be the most ‘high-class’ cut of beef to its frequent use in French cuisine (Filet Mignon).
Beef fillet comes in a long tail-shape, which is tapers toward the edges. It is typically used as a whole piece for oven-based fillet recipes, such as a beef roast.
However, when cooked over BBQ or grill, fillet is ideally cut into steaks. It is extremely important for the fillet to be correctly portioned by your butcher, in order to ensure that it remains rare on the inner part whilst being cooked. We therefore recommend that you select to have it cut into portions whilst buying from our online shop. To do this, simply click ‘Yes’ on the tab that asks whether you would like us to portion it for you
Who is this for? Those of you who prefer a leaner cut of meat that doesn’t compromise on tenderness.
T-Bone combines both the tenderloin and the top loin
Nicknamed ‘Fiorentina’ by the Italians and ‘Porterhouse’ by the Americans, T-Bone gets its name due to the distinct t-shaped bone that accompanies this cut of beef.
Cut from the front section of the cow’s short loin, this t-shaped bone essentially separates two of the most popular steaks:
Our Irish Angus Cote de Boeuf makes for a rich, flavourful grilling experience
Also known as cote de boeuf or bone-in ribeye, the prime rib consists of a ribeye steak that is still attached to the primal rib. This results in an excellent barbecuing experience, as the bone’s extra strip of fat releases its succulent flavours into the already-juicy ribeye.
Who is this for? Those of you looking to take the classic ribeye a step further.
Our sous-vide pork ribs are prepared over a 12-hour period, in-house by our skilled butchers
A classic delicacy, pork ribs are one of the most sought-after BBQ meals due to their incredible taste, especially when marinated in the right mix of sauces.
We’ve taken things up a notch on the classic pork ribs, creating our house-made 12-hour sous vide ribs. These pork ribs are marinated in a gourmet BBQ sauce and slow cooked over a 12-hour period. Simply finish cooking them off on your BBQ and enjoy.
Who is this for? Those of you looking to indulge in something really flavourful.
The beef short rib is a very rich cut of meat; perfect for those looking for a real treat
The beef short rib is an impeccable treat for those of you who like to indulge. Possessing a very high fat content, the short rib is packed with flavours. When cooked properly, the short rib’s meat just falls off the bone – literally.
‘Texas Style’ smoked brisket is the real prize for smoking enthusiasts
For those of you that are hardcore BBQ-lovers and are into smoking meat; we recommend trying out one of our delicious cuts of brisket. Check out Aaron Franklin’s instructionsto properly smoke brisket – Texas style.
The BBQ Specials Menu
To accompany the above gourmet meats, see what delicious preparations our butchers have been up to … we’ve launched a delicious, house-made menu of BBQ specials such as gourmet sausages, pure Angus patties, marinated wings and more.
As Easter approaches, it brings with it the promise of renewal, warmth, and gatherings with loved ones. What better way to celebrate this joyous occasion than with a sumptuous lamb feast that will leave your guests raving for days to come? Delight your family and friends with these exquisite lamb recipes, meticulously crafted to elevate your Easter dinner into an unforgettable culinary experience, with the finest ingredients sourced from La Boucherie.
As the wintry chill settles in, there’s a natural pull to slow down and relish cosy moments at home. Embrace the season by stepping into the kitchen and conjuring up these easy, budget-friendly, and incredibly delicious recipes. Not only do they tantalize your taste buds, but they’re perfect for preparing in large batches and freezing for those days when you crave a comforting, hearty meal without the fuss.
Cooking has evolved significantly over the years, with appliances like slow cookers and pressure cookers revolutionising the way we prepare meals. These kitchen workhorses have gained popularity for their convenience and ability to save time. However, choosing between a slow cooker and a pressure cooker depends on your cooking style, preferences, and the results you desire. In this article, we’ll delve into the pros and cons of each appliance, explore their differences, and highlight the best meats to cook in them.
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