FRYING, ROASTING AND BARBECUING

These cooking techniques are best for leaner, less-used muscles, as there is little marbling or connective tissue that needs to be broken down with long, slow cooking. A fast sear or roast will create rosy, juicy meat.

1 FILLET Gram for gram one of the most expensive cuts of beef. Taken from the back of the cow, this muscle works the least in the whole animal, which means it is the leanest and most tender. Can be cut into steaks, wrapped in puff pastry for beef wellington, or the thick end can be roasted as a chateaubriand for two. 2 SIRLOIN Separated by a T-shaped bone with the sirloin on one side and the fillet on the other (you’ll sometimes see the fillet and sirloin cut together in a porterhouse or T-bone steak). It has slightly more marbling and connective tissue than fillet, but is still super tender. Usually seen off the bone, cut into steaks with a thin cap of fat around one side, or as a whole joint for roasting. 3 RIBEYE Made up of several, well-marbled and tender muscles that are centred around an eye of fat. Said to be the chef’s favourite, as it has plenty of juicy fat to render, while still remaining tender. Makes a real showstopper when cooked as a rib roast and carved at the table. 4 RUMP Lean and tender, it’s often found more as steaks than as whole roasting joints. Usually a slightly cheaper option to sirloin or fillet, and great cut into pieces for stroganoff or stir fries.

5 SKIRT A long, flat cut from the inside of the ribcage, it has little marbling and a strong grain, so should be cooked really hard and fast, and sliced thinly against the grain. One of the cheaper cuts, but still delicious. 6 FLANK (BAVETTE) Similar to skirt steak, but it comes from near the flank. A real French bistro classic because it’s cheap but flavourful and tender when cooked hard and fast.