From premium steaks to slow-cooked favourites, understanding the right cooking method can transform every cut of beef. This ultimate guide explains the characteristics of popular beef cuts, recommended cooking techniques, temperature guides, and practical tips to help you create delicious meals every time.

What you'll need 3 kg good quality beef chuck or brisket 2 tbsp olive oil 100 ml apple cider vinegar 4 tbsp Rapadura sugar or dark brown sugar 2 tsp Dijon mustard 2 tbsp of the pulled beef rub (see below) Pulled beef dry rub 1 part fine table salt (at least 2 tbsp; measure the rest from here) 1 part paprika powder ½ part curry powder 1/8 part ground black pepper 1/8 part garlic powder ¼ part onion powder How to cook Prep the beef Trim any large pieces of fat from the beef chu

A gorgeous curry with depth of flavour and many layers of spices. Quite straight forward to make and extremely delicious to eat. Ingredients list 1½ kg chuck, blade, skirt or round steak 2 medium onions roughly chopped 6 cloves garlic 1 tablespoon chopped fresh ginger 6 fresh red chillies (seeded) 2 cups coconut milk 1 ½ tsp salt 1 tsp gd turmeric 2 tsp chilli powder (optional) 2 tsp gd coriander 6 curry leaves 1 stem lemongrass or strips thinly peeled lemon rind ½ cup tamar

A classic Lombard or Northern Italian dish of cross-cut veal shanks, braised low and slow until the veal is fall-off-the-bone tender with vegetables, white wine and rich marrow sauce. Ingredients list 2 medium size pieces of TripleB Osso Bucco 1 onion 2 cloves garlic 2 small sticks celery 2 carrots 1/2 cup white wine 500ml tomato passata 500ml good beef stock Method Dust meat in seasoned flour and cook until golden on both sides in a casserole with olive oil. Add all diced ve