Make the most of your beef – here's how to do it

Cooking is both an art and a science.

The art is to combine the right flavours – the science is the heat and the method.

Below you'll find – easy to grasp – information about the science. You'll learn what happens to beef at different temperatures. And why time is so important.

You'll also learn a simple set if rules – that you can use to make any beef recipe work for you.

More importantly, every cut of beef you serve will be cooked to perfection – time and again. So that just leaves you to choose the ingredients.

What's best, bone-in beef... or bone-out?

There's an old saying that goes ”the nearer the bone, the sweeter the meat”. It's wrong. Well, half wrong. With wet heat cooking bone does add flavour and, because it...

Oils, fats and their smoke points

To sear meat choose a fat or oil with smoke point of 180°C or above. Check the table below to see if you're happy with the way the oil has...

Beef. Pros and cons of different cooking methods

Braise/Pot Roast Slowly in a small amount of liquid in a closed pot – usually an oven but can be on a hob. Retains the maximum nutritional value. Stew Slowly on a...

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How to be sure your food is safe to eat

It's a simple fact, undesirable pathogens on – or in – your food can make you ill. Sometimes very ill. And those pathogens are almost always bacteria or parasites. It's also true...

Are the pathogens in your meat - or on your meat?

All meat needs to be pasteurised before it's eaten. And it's easy to do. Pasteurisation is all about reducing, to acceptable levels, any parasites or bacteria that might be in...

How to make – and cook – the perfect beef burger. From start to finish

Burgers are simple things. Just three elements. A burger... a bun... and some toppings. Maybe a bit of cheese too. So how come so many people get it wrong? The...

How to make beef stock

Cooking time 4-8 hours (if using marrow bones only, up to 24 hours) Ratio of ingredients for brown beef stock 50% Water Enough to just cover the bones. 35% Bones...

How to make tallow

It's easy to make Tallow – all you really need is time. There are two ways to do it. One is wet rendering, where you heat the fat with...

How to make Bone marrow butter

Ever tried this? It's delicious. And incredibly easy to make. Better still, it's versatile. Use it on toast, meat, vegetables. Or in sauces, stocks and pasta....

How to use marinades properly

Sorry to disappoint you. It's a myth that marinades tenderise beef. They don't, they just add flavour to the surface. Acids and enzymes only tenderise the surface of the meat...

What you need to know about about mince

What's so ”plain” about mince? Minced beef isn't new, it's been around since Russian medieval times. And in Britain – from the 15th to the 17th century – it was the key ingredient of mince pies......

Artisan butchers

Artisan butchers are different. They work on a relatively small scale and stay on top of the latest trends in food. But it's techniques and ideals that set Artisan butchers...

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Make the most of your beef – here's how to do it