Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...

There are so many awesome uses for beef tallow beyond just a cooking fat. I love it for its high smoke point for high-heat ...

In this version, you take the cap (outer rim) from a rib of beef, marinate it in red wine and slowly cook it like you would for a bourguignon. The braised beef paired with slowly caramelised ...

Many of our galleries curate recipes or guides from a variety ... extra juicy by having the butcher leave the fat cap on before tying the beef and roasting everything in a bath of butter.