How To BBQ Grass-Fed Meat This Summer

The first warm weekend arrives and suddenly Britain changes.

Garden furniture comes out, WhatsApp groups spring into life, and barbecues that have been hiding in sheds since last summer are wheeled back into action. It is one of the great traditions of a British summer.

But a really good BBQ starts long before the coals are lit. It starts with how the animal was raised, what it ate, how slowly it grew, and the quality of the meat you put on the grill.

At Farm2Fork, our cattle and sheep are raised on the pastures of East Devon, grazing diverse grasses, herbs and clovers as part of our organic and regenerative farming system. Our chickens are also raised on pasture through the growing season, with daily moves to fresh grass and 24-hour access to mobile shelters.

That slower, more natural approach produces meat with real depth of flavour, but it also means grass-fed beef and lamb benefit from slightly different cooking.

Get it right and it is some of the best BBQ food you will ever eat. Get it too hot, too fast or too dry, and you can lose the quality that makes it special.

Why Grass-Fed Meat Cooks Differently

Grass-fed beef and lamb are naturally leaner than grain-fed or heavily finished meat. The flavour is rich and distinctive, but there is usually less intramuscular fat, which means it can cook more quickly.

The golden rule is simple: do not overdo it.

Take steaks and chops out of the fridge before cooking so they are not going onto the grill ice cold. Season simply with sea salt and black pepper. Use a hot grill to create colour and a good crust, then move the meat to a gentler part of the BBQ to finish cooking more slowly.

Most importantly, let it rest. A few minutes on a warm plate makes a real difference, allowing the juices to settle back through the meat rather than running out the moment you cut into it.

Our Favourite Cuts For The BBQ

For a quick, easy family BBQ, our grass-fed beef burgers are hard to beat. They are full of flavour, simple to cook, and do not need much more than a good bun, proper cheese and a few summer salads.

Rump steak is another brilliant choice. It is often overlooked in favour of sirloin, but it has a deep, beefy flavour and works beautifully over charcoal. Cook it hot and fast at first, rest it well, then slice across the grain.

For slower cooking, flat brisket is a wonderful weekend cut. It needs patience rather than speed, but cooked gently with indirect heat, it becomes rich, tender and perfect for sharing. It is ideal for low and slow BBQ cooking, especially if you want something that can sit quietly on the grill while everyone relaxes outside.

Lamb also deserves a place on the summer grill. Rack of lamb makes a fantastic centrepiece, cooked pink and served with seasonal vegetables or a simple herb dressing. Lamb shoulder is another favourite for a slower BBQ, cooked gently until tender enough to pull apart.

And for a BBQ that gives you a bit more variety, pasture-raised chicken thighs and drumsticks are hard to beat. They are more forgiving than chicken breast, full of flavour, and cook beautifully over indirect heat before being finished over the flames for crisp, golden skin.

Keep It Simple

Good meat does not need to be hidden under heavy marinades. A little salt, pepper, garlic, rosemary, thyme, lemon or olive oil is often enough. The aim is to support the natural flavour, not cover it up.

With chicken, a simple marinade of yoghurt, lemon, garlic and herbs works particularly well, helping to keep the meat tender while adding a gentle summer flavour.

That is the real joy of BBQ cooking with properly raised meat. It is relaxed, generous food, made for sharing, but the quality still matters.

So this summer, whether you are cooking burgers for the family, steaks for friends, pasture-raised chicken for the children, or slow-cooked lamb for a long afternoon in the garden, start with meat that has been raised with care.

Because the best BBQs do not begin with the flame. They begin in the field.