How to Choose Beef

If you want really tender beef, it needs to have been well hung, and that means for at least two weeks, preferably three. Hung meat also delivers a slightly stronger flavour.

Look for a purplish colour to indicate that a piece of meat has been hung. The fat should be creamy and white.

Don’t buy totally lean cuts of beef. A real marbling of fat is essential to tenderize the meat while it cooks.

You can bash out your meat to tenderize it. If you do this, sear the very thin escalopes as you would calves’ livers to make the perfect steak sandwich.