Meat Beef

Meat usually takes the starring role in the meal, so we should take great care in the choosing and buying of it. Most chefs will say that the most important aspect of preparing a meal is choosing the best ingredients, so a good butcher is a vital component of any cook’s tools. The quality of beef varies according to breed, diet and farming technique. Specialist beef, such as organic or grass-fed beef, produces higher quality meat than mass-produced beef reared on grain. Often beef is hung for 2–3 weeks to allow its flavour to mature and let the meat become more tender. Prime cuts are more expensive and have been aged to improve both flavour and texture, while cuts for stewing are sold younger.