A cut above the rest

As someone who rears QMS quality-assured cattle, Tom Clark knows a thing or two about Scotch Beef. The 29-year-old is also a skilled cook who enjoys cooking meat as much as he does eating it. Here, Tom shares five of his favourite cuts and how we should be serving them for the best possible flavour:

Rib roast: This is my favourite cut. It has a lovely marbling effect. If you speak nicely to your butcher he can cut it up to any size or portion.

To cook, just simply rub it in crushed garlic and stick it in the oven for a couple of hours.

Beef mince: As a modern man, I like something that is quick and easy, and Scotch Beef mince is so versatile. Just throw it in the pan and it makes a spaghetti bolognese. Add red wine to encourage the flavour. If you are making chilli, my tip would be to add a dollop of honey.

Sirloin steak: Simply bring to room temperature and fry in a hot pan for two minutes and 30 seconds each side. Always a treat with some peppercorn sauce.

Steak strip pizza: When I find the time, a homemade pizza is a favourite.

Have it any way you like it but a steak cut against the grain – in the opposite direction to the meat fibres – will steal the show as a pizza topper.

A winter-warming beef and beer pie: For a twist on steak and ale pie, this beef and beer pie is made with feather-blade steak, a little Worcester sauce and a can of good local dark beer.