Get to know your local butcher (if you have one). Not only will he be able to prepare different cuts of meat for you, he should also be able to give you advice on how best to cook them.

• When buying beef look for meat that’s a rich red colour. Avoid meat that looks very brown or smells off. And it certainly shouldn’t be slimy.
• Fat should be creamy coloured and should not have a strong smell.
• Ask your butcher how long the meat has been matured. Beef matured (hung) for 3-4 weeks before it’s sold will have much more flavour.
• Always choose meat that has a fat marbling the flesh. Fat will help keep the beef moist as it cooks and will improve the flavour.
• In the supermarkets and butcher’s shops these days it’s unusual to find beef labelled with traditional terms such as shin or skirt, but today’s chefs often call for these cuts in their recipes. A good butcher’s shop will be very happy to sell you the correct cut for your dish.
• In general terms, the most tender cuts come from the part of the animal that has done the least work, such as the loin and fillet. Exercise toughens the muscle and connective tissues, so the lower legs, shoulders and neck will give meat that needs longer cooking in order to tenderise.
• Prime cuts are best for roasting and quick cooking methods such as frying and grilling. Tough, sinewy cuts are best cooked longer and slower.
• Always keep meat in the fridge and do not allow to come in contact with cooked foods or foods that are likely to be eaten raw.