BBQs Plus Bayside Store

BBQ’s Plus is pleased to offer a fantastic range of gourmet meats from our fully stocked meat fridge. A proud supporter of McBean’s Family Butchers, operating since 1984, our range covers premium steaks, ribs, briskets, butterflied lamb legs and beef cheeks.

  • Call into our Bayside (Brighton East) store.
  • Open 7 days 9.30am – 5.00pm. See what is available and grab something to get your next BBQ feast sorted.
  • Special orders also taken. 
  • Available in store only.

Beef Cheek

Best suited to long and slow cooking, the beef cheek is literally the facial cheek of the animal. A well used muscle and a tough cut of meat, the cheek needs 8 – 12 hours of low temperature cooking but produces a melt-in-the-mouth dish. Generally a lower cost cut.

Boston Butt

A “Boston Butt” is just another name for a pork butt. Higher on the foreleg than the shoulder, the butt is a relatively tough and fatty cut that benefits from long, slow cooking methods. This particular shoulder cut became known around the USA as a New England specialty, and hence it became known as the “Boston butt”. Generally a lower cost cut, it is perfect for pulled pork.


Brisket is a cut of beef made for long and slow cooking. Compared to other cuts of beef, the brisket features less connective tissue through the meat, meaning that it holds it’s shape and can be sliced. The cut is from the lower chest area of the animal. When cooking brisket, you’re aiming for lots of smoke, low heat and a great bark or crust for maximum flavour.

Butterflied Lamb

Butterflied lamb is a lamb leg with the bone removed, laid flat and perfect for a faster cook and and designed to take on maximum flavour. Pre-marinated with fresh herbs, lemon zest, garlic, salt, pepper and olive oil, our butterflied lamb pieces are perfect for a broad range of cooking methods and ideal for serving at a family feast.

Gin Pig™ Bacon

Exclusive to Gary’s Meats – Yarra Valley Berkshires and Four Pillars Gin have come together to create what is now famously known as the Gin Pig. The pigs are fed with spent gin botanicals, resulting in beautifully infused bacon with an amazing, distinctive flavour! Think flavours of juniper, coriander, cardamom, star anise, lavender, lemon myrtle, and occasionally some turmeric and ginger…

Hanger Steak

Hanger steak, also referred to as skirt steak or hanging tenderloin, is a prized cut, well known for it’s intense flavour. Not a particularly tender piece of meat, the hanger is best cooked quickly over very high heat and served rare or medium-rare or braised to avoid toughness.

Pork Belly

Pork belly is an inexpensive, fatty cut of meat from the underside of the pig. Famous for juicy, succulent meat and that crispy pork crackling, following some basic rules in preparing the meat and rendering the fat will result in a amazing cut of meat that is so versatile – as a roast on it’s own or in a huge range of Asian or Mediterranean dishes.

Ribeye Steak

Essentially an individually cut prime rib roast, this cut offers great presentation on the plate. The ribeye is full of flavour, tender and best suited to hot and fast cooking, with a good marbling of fat. These steaks are thick cut and dry aged, perfect for the BBQ.

Rump Cap / Picanha

Full of flavour, this cut is very popular in South America. With a decent amount of fat coverage to keep it moist, the cap is perfect for the BBQ or to cook as a beef roast in the oven, or slice and cook on a rotisserie . Best known for texture, tenderness, and amazing flavour.

Scotch Fillet

Scotch Fillet, also referred to as ribeye, features a seam of fat marbling which really contributes to the the flavour and texture of the meat during cooking. Whether you like your steak rare, medium rare or medium, scotch fillet is perfect for a quick cook, although we recommend a reverse sear for this premium cut

Tomahawk Steak

Essentially a bone-in ribeye steak, the tomahawk is an impressive cut of meat, with a thickness of at least 2 inches and a 12 inch bone. Best suited to an indirect cook (also known as reverse sear), the tomahawk demands a bit of effort but rewards with maximum flavour and a serious Flintstone-esque presentation!


Sourced from the Stone Axe farms across the high country of New South Wales and Victoria, the Japanese Black Wagyu cattle produce award winning cuts of meat like no other. With consistently high marble scores, wagyu is famous for tenderness and richness of flavour. We currently stock beautiful pieces of scotch fillet steak.


We stock a range of beef and pork ribs, perfect for long and slow, fall-off-the-bone, slathered in BBQ sauce flavour:

Asado – “Short” short ribs, Argentinian style suited to a quicker cook than beef short ribs (in Argentina, asado is the name given to ribs, not to be confused with the other meaning of the word, which refers to the Argentine style of cooking meat over a grill)

Cape Grim Short Ribs – beef ribs, for low and slow, sourced specifically from Cape Grim on the north-western tip of Tasmania, famous for abundant rainfall, clean air, rich pastures and premium grade beef

Bass Strait Short Ribs – beef ribs, sourced from 39° latitude, the perfect location for pure, grass fed, free range beef,

American Style Pork Ribs – the most popular style across the USA, cut from the loin, full of flavour, best suited to low and slow cooking.

Quality suppliers from across Australia and overseas, best practice in butchery, delivered fresh to BBQs Plus.