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

Temperature is crucial when you cook beef.

Just a 3°C difference in core temperature is all it takes to turn a tender, juicy steak into a dry tough one.

So it's important you know what those temperatures are.

Find out now.

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How to cook beef – an introduction

Learn the basics.

You'll discover how to keep your beef tender and juicy.

Learn what makes it go chewy and dry.

And what to do with the tough cuts

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

What's the best temperature to set your oven – and why?

How long should you roast beef for?

And why low temperatures always work better.

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

How to transform a tough cut of beef into a moist, tender, flavoursome meal.

What's the science behind it?

What's the temperature range you need to aim for?

And what's the temperature you need to avoid?

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

These cuts tend to have more flavour than many Prime cuts of beef.

But they need to be treated carefully.

Find out what you should – and shouldn't – do to them.

How to roast beef joints and steaks in an oven

Failsafe. step-by-step guide to roasting your steak or joints in an oven.

Everything you need to know – and do – from the moment your beef comes out of the freezer – to the minute it's served at the table.

You'll also learn what the rules are – and where you need to to apply them.

Carryover cooking – what it is and how it works

It's easy to ruin a good cut of beef.

Find out why carryover cooking is important and why you must factor it in.

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Why raw beef changes colour

Why does meat turn brown when exposed to the air?

If you turn down the temperature of your fridge does the meat stay redder for longer?

Why does the bright red colour of supermarket meat not necessarily indicate freshness?

How to choose the right meat thermometer

A meat thermometer makes all the difference.

It takes the guess work out of your cooking and delivers perfect results.

But what are your different options?

Hints and tips

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

Searing's all about flavour – and the all important Maillard reaction.

Find out how it works – what happens at different temperatures.

And why it's important to sear, not “boil” your beef.

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

Find out which cooking methods – and temperatures - are best for tenderising.

The tools you need in the kitchen.

And importantly, which methods don't work.

Why brining your meat can be a good idea

You brine or salt beef mostly for flavour – as well as a bit of tenderness.

But above all, it keeps your meat moist and juicy.

Find out which methods you've got to choose from.

And how to do it.

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

Everyone loves a bone-in roast or a T-bone steak.

Find out which cuts benefit from leaving the bone in.

Which cuts don't – and where you might get problems.

Oils, fats and their smoke points

Not all fats and oils are created equal.

It's important to know what's in your oil – and how it was made – before you go shopping.

Some of the facts might surprise you

Beef. Pros and cons of different cooking methods

Checkout all the ways you can cook your beef

Some of the options might be new to you.

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How to be sure your food is safe to eat

What must be your two main objectives?

What is the “Danger Zone” and why is it so important?

What temperature destroys pathogens instantly?

At what temperature do bacteria stop reproducing?

Does freezing destroy pathogens?

Why is your fridge probably set to the wrong temperature?

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

Does all fresh meat need pasteurising?

Do all types of meat get pasteurised at the same temperature?

How is it possible to safely eat rare steak or Steak Tartare?

What's the best way to pasteurise any type of meat?

Why's it essential to pasteurise Mince, Chicken and Beef burgers?

How to make

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

What's the best meat-to-fat ratio and what are the right cuts to use?

How do you maintain juiciness, flavour and texture?

And why you need to be gentle.

How to make beef stock

Your goal is a clear stock with no fat in it.

How long does it take - and what's the best temperature?

What’s the correct ratio of ingredients?

How to stop your stock from clouding?

And why why you should never add salt.

How to make tallow

What equipment do you need?

What temperature you need to render the fat?

And the temperature you need to avoid.

Plus how to store it properly.

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. It'll elevate even the most mundane of dishes.

And there's whole range of flavours you can add as well.

Truffle... parsley, saffron, brandy... and more.

How to use marinades properly

There's a bit of science behind marinades and rubs.

And it's all about acids and enzymes.

Find out which type of marinade works best.

And which ones could ruin your meal.

What you need to know about about mince

The bare essentials of mince are flavour, fat and texture.

We'll guide you through the different cuts used for mince and what's best for what.

You'll find out which minces to blend for burgers – and what's best for long slow cooking.

And learn why you must be cautious with marinades and rubs – and especially cautious with hygiene and safety.

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