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Great barbecues begin with great ingredients. The right cut will determine how quickly you can cook, how forgiving the process is, and how memorable the results are.

This article expands on our Summer Grilling Guide and points you to the best cuts to order from our online shop.

How to choose (fast)

  • Time on the grill: thinner, well-marbled steaks and chops cook quickly; larger joints need slower, indirect heat. 
  • Marbling: fine intramuscular fat equals flavour and tenderness.
  • Bone-in vs boneless: bone adds flavour and moisture; boneless is quicker and easier to carve.
  • Crowd size: steaks and chops suit smaller groups; a butterflied leg or spatchcock chicken is efficient for feeding many.

Beef

Dry-Aged Ribeye

Rich, naturally marbled and ideal for high heat. Aim for a deep crust and a warm pink centre.
Shop our dry-aged ribeye or explore and shop all our beef today.

Tip: Salt 45–60 minutes before cooking; finish with butter and thyme. Pair with our peppercorn butter.

Bavette (Flank) Steak

A butcher’s favourite with bold flavour. Best flash-grilled and sliced thinly across the grain.

Shop our bavette steak online and in-store today.

Tip: Marinate for 2–4 hours (try garlic & herb marinade) and rest well before slicing.

Prime Beef Burgers

Handmade patties using prime cuts for proper texture and taste. Shop our delicious beef burgers, wagyu burgers or consider a BBQ Box to cover all areas.

Tip: Press a small dimple in the centre to keep patties flat; avoid pressing with the spatula while cooking.

Lamb

Lamb Chops

Tender with a natural sweetness; excellent with rosemary and garlic.

Why not shop our lamb cutlets and explore all our other lamb produce today.

Tip: Sear over high heat, then rest. Finish with Rosemary & Lemon Oil.

Butterflied Leg of Lamb

Even thickness for speedy, even cooking and easy carving, perfect for a crowd.

Shop our butterflied leg of lamb today.

Tip: Marinate overnight (see our harissa lamb marinade) and grill over medium heat, moving to indirect if flare-ups occur.

Pork

Pork Belly Slices

Crisp edges, juicy centres, great with a smoky glaze.
Shop our pork belly slices and explore all our pork produce today.

Tip: Render fat slowly, then finish over higher heat. Brush with a smoky maple glaze.

Artisan Sausages

Made in-house, from classic Cumberland to Toulouse-style.

Shop our range of sausages today.

Tip: Use gentle, indirect heat first, then finish over direct heat for colour.

Poultry

Spatchcock Chicken

Flattened for even cooking; ideal for zesty marinades.
Shop our spatchcock chicken and explore all our poultry online and in store today.

Tip: Start skin-side up over indirect heat; finish skin-side down to crisp. See Citrus & Herb Marinade.

Chicken Skewers

Marinated in-house and ready to grill in a variety of flavours to help bring more variety to your BBQ.

Shop our chicken skewers today.

Tip: Keep pieces even in size; turn frequently for an even char. Serve with yoghurt & mint dip.

Serving a crowd?

FAQs

  • What’s the best value steak for the barbecue?
    Bavette offers excellent flavour at a keener price than prime steaks. Marinate and slice against the grain.
  • How do I stop chicken drying out? Use a marinade, cook over indirect heat, and finish over direct heat to crisp the skin. A thermometer is a fool proof way to avoid overcooking.
  • Can I prepare in advance? Yes, marinate the day before, bring meat to room temperature before grilling, and rest after cooking. See Make-Ahead BBQ Prep.

Shop online with us today

Every cut above is available to order from Parson’s Nose for convenient home delivery or in-store click and collect. 

As your trusted online butcher, we source from British farms and deliver restaurant-quality meat to your barbecue ready to order in just a few clicks. Whether you’re after inspiration for your next meal or the finest meats and gourmet provisions, Parson’s Nose is your go-to destination.

Shop in store at any of our London locations or enjoy nationwide delivery by be enjoying our selection of products via our online shop.

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