Summer Cuts: Udale’s Guide to the Best BBQ Meat for Your Menu
When the sun’s out and the grills are fired up, diners expect more than the average barbecue offering. Whether you're a high-end gastropub or a modern British bistro, summer is the time to showcase bold flavours, expert butchery, and next-level grilling. At Udale, we supply professional kitchens with expertly aged, restaurant-grade meat – perfect for taking BBQ menus from standard to standout.
In this guide, we spotlight the finest summer cuts for your grill, offer chef-driven tips and ideas, and explore how game can elevate your barbecue repertoire. Let’s turn up the heat.
Low & Slow: Cuts Made for Smoke and Patience
Beef Brisket – One of the kings of slow barbecue. Our dry-aged British brisket benefits from ample marbling, which melts beautifully over time, delivering unbeatable flavour. Smoke low and slow over oak or hickory, and slice to serve with a tangy slaw and house-made BBQ glaze.
Pork Shoulder – Ideal for pulled pork, this cut breaks down after hours of smoking, resulting in tender, juicy strands. Try injecting with a cider-based marinade and rubbing with smoked paprika and brown sugar for a deep, caramelised bark.
Chef Tip: Always allow your slow-cooked meats to rest – at least 30 minutes – to retain their juices and develop full flavour.
Over Coals: Quick-Fire Stars for the Grill
Ribeye & Sirloin Steaks – With expert dry-aging from Udale, our ribeyes and sirloins are bursting with concentrated flavour. Simply season with sea salt and cracked pepper, grill over high heat, and finish with garlic-herb butter or bone marrow crumb.
Lamb Chops – A summer favourite, our grass-fed British lamb chops are tender, sweet, and perfect for quick grilling. Marinade in yoghurt, lemon, garlic and cumin for a Middle Eastern twist.
Chicken Thighs – Full of flavour and forgiving on the grill. Our boneless skin-on chicken thighs take beautifully to marinades. Think harissa and mint, or classic lemon and rosemary.
Chef Tip: Bring meat to room temperature before grilling to ensure even cooking and perfect sear marks.
Wild on the Grill: Game Meats for BBQ Menus
Game meats aren't just for winter stews – they’re a game-changer on the summer grill.
Venison Haunch Steaks – Naturally lean and rich in flavour. Quick-sear over high heat and serve medium-rare with a black cherry glaze or wild berry compote.
Pheasant Breasts – Marinate in buttermilk, lemon and thyme, then grill gently and slice for sharing plates or flatbreads.
Chef Tip: Because game is leaner, keep a close eye on cooking times – overcooking can lead to dryness. A quick brine or marinade adds moisture and flavour.
Marinades, Rubs & Sauces: Upping Your BBQ Game
Whisky & Treacle Glaze for pork ribs
Rosemary, Garlic & Anchovy Rub for lamb cutlets
Coffee & Chipotle Marinade for brisket
Buttermilk, Mustard & Honey for chicken thighs
Juniper & Orange Marinade for venison
Provenance Note: Incorporate your butchery source into your menu description – “Udale Dry-Aged Ribeye, chargrilled and served with...”. Customers respond to quality and transparency.
Menu Inspiration: Plate It Your Way
Grilled Lamb Chops with Smoked Aubergine, Pomegranate & Yogurt
Pulled Pork Brioche with Pickled Fennel & Apple Slaw
BBQ Venison Skewers with Beetroot Ketchup & Charred Spring Onions
Bone-In Sirloin with Smoked Bone Marrow & Mustard Greens
Why Udale?
At Udale, we’ve been supplying chefs across the UK for over 100 years. Our meat is hand-selected and expertly aged, offering unparalleled flavour, consistency, and quality that stands up on any plate – or grill.
From bespoke butchery to seasonal game and BBQ favourites, our range gives you the tools to build a summer menu that excites, inspires, and delivers.
Get in touch with your Udale account manager today to explore our summer range – from brisket and steaks to pheasant and wild venison. We’re here to support your kitchen with meat that chefs can trust and customers will remember.
