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Home » Consumer Information » Whats Cooking » Cooking Guidelines For Meat
Welcome to the cookery guidelines section, which contains information and advice on how to get the best results when cooking with beef and lamb.
There are many interesting ways to cook with beef and lamb depending on the cut and occasion
Click here to view our meat map and find out where beef and lamb cuts come from.
Before you start why not Spice It Up with a glaze, marinade, flavoring or stuffing.
Your local butcher is often the best source of information on the most appropriate cut of meat to choose for any cooking method or occasion. The information provided by supermarkets on beef and lamb labels has also continued to improve over the years, and will often include useful cooking tips. It is very important that you buy the right cut for the right cooking method. As a general rule, cuts from less active parts of the animal, such as the fillet, sirloin and ribs, are most tender and therefore suitable for dry cooking methods including roasting, stir-frying and grilling. Cuts which come from more active parts of the animal, such as stewing or braising steak, generally have more connective tissue and are therefore tougher. These cuts should be slow cooked in liquid, which softens the connective tissue and tenderises the meat.
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