The great Aussie BBQ: Why beef is the star this summer
The smell of the backyard BBQ in summer is as Australian as cricket and a cold drink.
For butchers, this presents an opportunity to inspire customers and help them turn a simple BBQ into something unforgettable. And right now, Aussie beef is stealing the spotlight with cuts that are delicious and trending among home cooks and foodies alike.
What’s hot on the BBQ?
This summer, customers aren’t just looking for the same old snags and chops. They want something that makes their BBQ stand out.
Victorian grill master Rob ‘Robbo’ Thomason has plenty of practical advice for home cooks looking to choose beef cuts that feel a bit special, while still being approachable on the BBQ.
When the brief is a bit of wow factor, Robbo points people towards a tomahawk steak. With its long rib bone and impressive size, it’s the cut that gets people talking (and snapping pics for Instagram).
“A tomahawk is a great choice for those big family gatherings or when someone wants to impress,” Robbo says. “I recommend reverse searing these giant steaks to have better control over the doneness. Or, if you’re comfortable to cook it on the BBQ, bring the temp down a bit to allow the meat to cook through evenly without burning the outside.”
Robbo says the classic cuts – rib eye or scotch fillet – remain favourites for customers who know their beef and want flavour and tenderness every time. Rump steak continues to earn its keep too, especially for larger groups, thanks to its versatility and value.
“For those feeding a crowd, rump steak is still a winner,” he says. “It’s affordable, versatile, and perfect for marinades that bring out big summer flavours.”
But he says some of the real excitement is around cuts that customers might not have tried yet, such as flank, skirt and flat iron steaks.
“My trick with skirts and flanks is to marinate them in a citrus marinade and cook them hard and fast to a medium rare doneness,” he says. “They’re perfect for tacos, salads or sharing plates.” (If you don’t have a specific citrus marinade, check out what you already have instore and use that as an add on sale.)
Robbo also recommend flat iron steaks. “One of the most under rated beef steaks, they’re tender, juicy and have so much flavour. Most butchers carry them now.”
For the slow-cook smoking enthusiasts, beef short ribs round out the picture, delivering intense flavour.
Tips that build trust
Robbo enjoys sharing his cooking knowledge with his customers and giving them real confidence. He has some tips that he says can turn a good BBQ into a great one:
· Bring your steak to room temperature before cooking
· Rest it for 10 minutes after grilling
· Always slice against the grain
Simple advice such as this helps take the guesswork out and sets customers up for a better result every time.
Capitalising on beef’s momentum at the counter
Summer BBQs are about bringing people together, and beef fits that moment perfectly. It works just as well as a centre-of-the-table hero cut as it does sliced and shared among a crowd.
For butchers, this is a chance for you to lean into beef’s versatility and value. BBQ packs with a mix of premium and everyday cuts, simple marinade ideas and clear cooking advice make the decision easy for customers. Highlight tomahawk and scotch fillet as celebration steaks. Use signage or quick chats to explain where a cut comes from and how best to cook it.
And don’t forget the power of social media... a quick video of a sizzling steak or a photo of a perfectly cooked tomahawk can inspire customers to head straight to your front door.
Robbo`s Classic Cuban Flank Marinade
Ingredients:
1/4 cup lime juice, 1/4 cup orange juice, 1/4 cup olive oil, 5 cloves garlic (minced), 1 tsp cumin powder, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped fresh coriander.
Note* To spice up the marinade add finely diced jalapeno or chipotle chilli.