Meat guide & BBQ tips
Practical guides on cuts, cooking and barbecue. Written to help you choose — and to judge when a price is really a good deal.
Cooking picanha: a foolproof method
From the right cutting direction to the perfect core temperature — everything to cook picanha (rump cap) at its best at home.
20 July 2026Read more →
Ribeye vs. entrecôte: what's the difference?
Two classic steaks that are often confused. We explain the difference in origin, marbling and how to cook them.
18 July 2026Read more →
Cooking spareribs: oven or barbecue, always fall-off-the-bone
Removing the membrane, cooking low and slow, and the 3-2-1 method: how to get spareribs where the meat slips off the bone.
22 July 2026Read more →
Smoking brisket: low & slow for beginners
The ultimate patience test on the barbecue. On the fat cap, the notorious ‘stall’, and why resting matters as much as smoke.
25 July 2026Read more →
Cooking bavette: hot, fast and against the grain
A flavour-packed cut you should specifically not cook for long. On the fibre structure, marinating, and the right way to slice.
28 July 2026Read more →