Understanding Cuts Of Pork & Beef

Just starting your BBQ journey and find it overwhelming standing at the butcher counter? Let us ease your anxiety and show you where each cut comes from and what the best way to cook it is, so you can grill and smoke with confidence.

First let's break down the Cow! Our favourite protein and one of the most versatile in the BBQ world.

Beef Cuts for BBQ

Chuck: A well-marbled cut from the shoulder, perfect for slow cooking.
Pro Tip: Smoke low and slow for delicious pulled beef or pot roast.
Rub Recommendation: Loot N Booty BBQ What's Your Beef Rub

Brisket: A BBQ classic, full of flavour when cooked low and slow.
Pro Tip: Smoke it at 110°C (225°F) for 10-12 hours until it’s tender.
Rub Recommendation: Sucklebusters Texas Brisket BBQ Rub.

Shank: A tougher cut from the leg, best for braising or low-and-slow cooking.
Pro Tip: Braise it in beef broth and red wine for a tender, rich result.
Rub Recommendation: Three Little Pigs Texas Beef BBQ Rub

Plate: Located below the rib, this cut is rich in fat, making it ideal for smoking.
Pro Tip: Smoke it for flavourful beef ribs or use it for ground beef blends.
Rub Recommendation: Three Little Pigs Memphis Style BBQ Rub

Rib: Known for its tenderness and flavour, whether it’s a ribeye or prime rib.
Pro Tip: Cook hot and fast for a beautiful crust or low and slow for ribs, when you get more confident, a reverse seared Prime Rib is a MUST.
Rub Recommendation: Texas T-Bone's Seasoning Rub.

Sirloin: A leaner cut with robust flavour.
Pro Tip: Grill it quickly over high heat for the best results.
Rub Recommendation: Boars Night Out Double Garlic Butter (be careful this is highly addictive).

Tenderloin: The most tender cut, often used for filet mignon.
Pro Tip: Cook low and slow, and finish off with a firey sear.
Rub Recommendation: Jack Daniel's Beef Rub

Top Sirloin: More affordable than tenderloin, with great flavor for grilling.
Pro Tip: Grill to medium-rare and slice against the grain for tenderness.
Rub Recommendation: SuckleBusters SPG All Purpose BBQ Rub

Bottom Sirloin: Slightly tougher than the top sirloin, but still great for BBQ.
Pro Tip: Marinate and grill or use it for kabobs.
Rub Recommendation: Four Monkeys BBQ Home Base.

Flank: A lean, cut from the abdominal muscles.
Pro Tip: Marinate well and cook quickly over high heat. Slice thinly against the grain.
Rub Recommendation: SuckleBusters Lemon Pepper Garlic Rub

Ox Tail: Rich and ideal for braises and stews.
Pro Tip: Slow-cook in a rich broth for incredible depth of flavour.
Rub Recommendation: Four Monkeys BBQ Beef Rub

Round: A lean cut from the rear leg, best for roasting or slow cooking.
Pro Tip: Cook low and slow or slice thinly for sandwiches or tacos.
Rub Recommendation: Butcher BBQ Grilling Addiction

Ok, let's move on to Pork! When peope think of Pork they typically think bacon or ribs, which are both on everyones list of favourites. But, there is more to the Pig, let's explore.

Pork Cuts for BBQ

Hock: The lower part of the leg, packed with flavour perfect for a cook in your cast iron dishes.
Pro Tip: Slow-cook with beans or greens for a hearty meal.
Rub Recommendation: SuckleBusters Honey BBQ Rub

Butt: The upper shoulder, perfect for pulled pork.
Pro Tip: Smoke at 110°C (225°F) until the meat easily pulls apart.
Rub Recommendation: Eat Barbecue The Most Powerful Stuff

Picnic: The lower shoulder, often used for pulled pork.
Pro Tip: Similar to the butt, slow-cook it for tender, juicy meat.
Rub Recommendation: Burnt Finger BBQ Smokey KC Rub

Back Fat: Adds flavour and moisture to sausages and ground pork.
Pro Tip: Mix it into leaner cuts for juicier results.
Rub Recommendation: Four Monkeys Pork

Loin: A lean and tender cut, great for chops or roasts.
Pro Tip: Grill or roast to just medium to keep it juicy.
Rub Recommendation: Butcher BBQ Honey BBQ Rub

Rib: Includes spare ribs and baby backs, both perfect for BBQ.
Pro Tip: Use the 3-2-1 method for spare ribs or cook baby backs for 5 hours at 110°C (225°F).
Rub Recommendation: Clark Crew Royal Rib Rub

Bacon: Cured and smoked pork belly, a BBQ staple.
Pro Tip: Make your own bacon by curing and smoking pork belly.
Rub Recommendation: Burnt Finger BBQ Bacon

Ham: The rear leg, often cured or smoked.
Pro Tip: Glaze it, then bake until caramelized.
Glaze Recommendation: SuckleBusters Honey Peach Glaze

There you go, hopefully you have a bit more of an understanding than you did before you read this guide! If there is more you would like to know or ask, reach out, we are always here to help our HarkBBQ Community - Message us at any time, we are real people and we love to chat, especially about food.