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.

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Don't even start to cook beef – until you're familiar with these temperatures

Here's what happens to all cuts of beef at different temperatures. Every cut of beef – no matter how tough or how tender – will react in exactly the same way to...

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How to cook beef – an introduction

This isn't about recipes. It's simply about how to cook your beef so it comes out tender and juicy. Every time. There are just two ways to cook beef. Either...

How to cook naturally tender cuts of beef – use dry heat

These are the naturally tender cuts of beef: Chateaubriand – steak or mini roast Filet mignon steak Fillet medallion steak Fore rib roast – bone-in New York Strip steak Picanha steak Pichana...

How to cook naturally tough cuts of beef – use wet heat

These are the naturally tough cuts of beef: Beef riblets Brisket flat Brisket flat end – boned and rolled Brisket point end Brisket stewing steak Chuck short ribs Chuck stewing steak...

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How to cook neither tender nor tough cuts of beef – use wet or dry heat

These cuts are – almost – the best of both worlds. They do just as well with dry heat as they do with wet heat. Bavette d'aloyau steak Bavette de...

How to roast beef joints and steaks in an oven

Everyone's done it. Probably more than once... destroyed a perfectly good piece of beef in an oven. Why? Because they didn't know the rules of roasting beef or the steps...

Carryover cooking – what it is and how it works

When you take your meat from the oven – or off a dry heat, like a grill or a griddle – it continues to cook. It's called carryover cooking. And...

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Why raw beef changes colour

How to choose the right meat thermometer

A meat thermometer is an essential kitchen tool. And useful in so many ways. With a meat thermometer it's easy to cook your meat to the exact level of doneness...

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You need to sear your meat – even if it's going in a stew

Searing isn't about “sealing in the juices”. It doesn't. That sizzling sound you hear is the sound of meat juices evaporating in a hot pan. But searing beef is important for...

Tenderise your beef – what works and what doesn't?

There are only three ways to tenderise your beef – and marinades aren't on that list. Cook Braise, or any moist or wet cooking method works well. Cook the meat slowly...

Why brining your meat can be a good idea

Brine can help your beef stay moist The salt in brine allows beef to retain more moisture. It can add 10 percent to the original weight of a steak or...

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