3 June 2026

Grilling like a pro: the beef cuts to choose

Essential cuts for proper grilling

Not all beef cuts are suitable for barbecuing. For a successful grill, you must choose tender pieces that cook quickly and retain their flavour. At Boucherie Léopold, we select for you the cuts that will make a difference at your summer barbecue.

The Entrecôte, the essential cut

The entrecôte is the classic barbecue choice for an excellent reason: it strikes the perfect balance between tenderness and flavour. We offer ours aged 21 days, which intensifies its taste and improves its texture.

To grill an entrecôte like a pro, follow these essential rules:

Ideal thickness: 3 to 4 centimetres. Thick enough to form a savoury crust while keeping the centre pink
Cooking: 4 to 5 minutes per side over high heat for rare to medium-rare
Temperature: prefer a very hot grill, ideally 200 to 220°C
Resting: let it rest 3 to 5 minutes after cooking so the juices redistribute through the meat

The 21-day ageing we apply improves tenderness and develops the natural aromas of the beef. It's an investment in quality that you'll taste with every bite.

The Bone-In Rib, for spectacular effect

If you're looking for an exceptional cut, the bone-in rib is your ally. The bone conducts heat towards the centre of the meat and adds flavour. It's also the cut that impresses your guests.

Ideal thickness: 4 to 5 centimetres
Cooking: 5 to 6 minutes per side, depending on your grill's heat
Tip: turn several times rather than just once or twice. This allows more even caramelization
Sign of doneness: when the meat is firm to the touch but gives slightly, it's cooked medium-rare

The Pure Filet, for delicacy

Filet is the most tender cut of beef. It lacks a bit of fat, so it requires a little more attention on the grill.

Ideal thickness: 2.5 to 3.5 centimetres
Cooking: 3 to 4 minutes per side only, as the meat is thinner
Tip: brush lightly with oil before grilling to prevent it from drying out
Perfect for: those who enjoy very tender meat with a delicate texture

The Bavette d'Aloyau, the generous option

Bavette is ideal for grilling. It's a flavourful cut, less well-known than the entrecôte but equally excellent on the barbecue.

Ideal thickness: 2 to 3 centimetres
Cooking: 3 to 4 minutes per side over high heat
Secret: slice against the grain after cooking. This makes it very tender
Flavour: bavette has more taste than filet, for lovers of flavourful meat

The golden rules of grilling

Regardless of the cut you choose, a few principles guarantee success:

Preparation

Take your meat out of the refrigerator 20 to 30 minutes before grilling
Cold meat will cook unevenly: the outside will be cooked while the inside is still raw
Wipe the surface with paper towel to promote caramelization

The grill

Clean your grill before using it to prevent your meat from sticking
Preheat to high temperature for a few minutes
Oil the grates rather than the meat

Seasoning

Salt and pepper just before grilling, not before
Let the meat develop its crust without moving it too often

Cooking

To test doneness without a thermometer: press the meat. If it's soft, it's rare; if it resists slightly, it's medium-rare; if it's firm, it's well-done
Use a meat thermometer for certainty: 50 to 55°C for rare, 60 to 65°C for medium-rare, 70°C and above for well-done

Thickness, the detail that changes everything

Thickness is not a coincidence. Meat that's too thin will cook too quickly and risks drying out. Too thick, and it will burn on the outside before cooking through.

For a successful grill, always choose thicknesses of 3 to 4 centimetres for large porterhouses or bone-in ribs, and 2.5 to 3.5 centimetres for other cuts. It's the ideal thickness for controlled cooking.

Advice from Boucherie Léopold

Each beef cut has its own characteristics. At Boucherie Léopold in Jette, we know each cut and can advise you based on your grill and preferences. If you're organizing a barbecue for several guests, feel free to come discuss it with us. We'll help you choose the cuts that will be a hit around your table.

Visit us

To find the best beef cuts for your summer barbecue, visit Boucherie Léopold at 403 Rue Léopold I 1090 Jette, Brussels or call us at 02 307 04 38. We have the meat you need for a successful barbecue.

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